last week I whipped heavy cream, added a bit of vanilla and a tiny bit of shaved chocolate, plopped some raspberries in it and froze for about 2 hours. It was good (and not hard as a rock, also good), but maybe it could have been better? I felt like it was a bit greasy, maybe I overwhipped the cream. The chocolate was frozen so it didn’t really add much taste, and I’m not sure … I see a keto “ice cream” that doesn’t whip the cream, is this still soft enough to eat with a spoon? Any special hints or tricks that might turn this from wow to Holy Cow?
Suggestions on keto frozen dessert
Mags
#2
I did the same, but I added a sweetener and natural peanut butter…yum. I think drinking coffee while eating it takes away the greasy taste.
Lilyanne
(Anne)
#3
There are lots of no churn ice cream recipes on keto websites! I have only made ice cream at my parents house and they have an ice cream maker. I find the whipped ones get icy in the freezer easier than custard or not whipped versions.
In fact, I made an ice cream cake last week for my moms birthday! Two kinds of homemade ice cream and keto chocolate cookies for the crust and crumbles inside.
Edit-- oh! You could try making a sort of milkshake too! Blitz your creation in a blender, maybe add some nut butter and cocoa powder? Mmm delicious!