This is, i think, by definition the yummiest, creamiest frozen fat bomb!! I present…
SCOOP-ABLE
KETO Chocolate Chip Mint Ice Cream
WARNING…tasting this may cause you to squeel like a school girl…
You need:
-3 cups heavy whipping cream
-1/2 cup cold water
- 3/4 cup PURE Allulose
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 12-18 drops of PURE LorAnne Peppermint Oil
- 24-36 drops liquid sweetner or to taste
- 1/2 tsp xanthem gum
- 1 tbsp glycerine (food grade)
- 1 cup sugar free chocolate chips or squares of
80% dark chocolate chopped. - 1 tsp green food coloring
In a pot, add water, heavy cream, salt, both sweetners, vanilla extract up to a simmering boil
(you want your mixture warm enough to melt your Allulose) When Allulose has melted completely, remove from heat and transfer to shallow pan to cool. Place shallow pan in freezer for 5-10 minutes until mixture is room temperature. DO NOT let mixture FREEZE!!
Next, transfer cream mixture to bowl and add green food extract , glycerine, pepermint oil.
TASTE mixture. (You want the mixture to be fairly sweet…almost too sweet because once frozen it will lose some sweetness. If not sweet enough then add more liquid sweetner) (The pepermint flavour can be adjusted by adding more…remember the pepermint will mellow out after churning so make sure it has a little bit more then what you think is good enough)
Once your mixture tastes the way you want it… sprinkle in the xanthem gum while whisking. Wisk mixture for 5 minutes. Next, place mixture into freezer for 10 minutes to get cold.
After your mixture has been chilling for 10 minutes, set up your ice cream machine and plave mixture in ice cream machine and churn it until it reaches a soft serve consistency - about 30 minutes. Once it reaches soft serve consistency, remove from ice cream maker and transfer to freezeable container. Fold in sugar free chocolate chips. Now, cover container with lid and freeze for 2-4 hours.
*** This recipe has been tested with Pure Allulose as well as Powdered Swerve.
IF you use powdered Swerve, it is crucial you add liquid food grade glycerine or vodka prevent having a grainy finished product.
Because this recipe uses no egg yolks to thicken, it is crucial you use xanthem gum or guar gum to thicken mixture prior to churning or else you will end up with an icy ice cream.
If you use Swerve or another sweetner, please adjust sweetner to your own tastebuds as each sweetner has different levels of sweetness.
Macros per 1/2 cup serving
319 calories
4 Net carbs
3 Protein
33 Fat
*** Based on my ingridents. My Chocolate chips are homemade and have a higher carb count then it would be if you used Lilys chocolate***
