Ice Cream

Keto Almond Butter Ice Cream

Name: Keto Almond Butter Ice Cream
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 10½ floz canned coconut cream; ⅓ cup unsalted, unsweetened almond butter; ⅓ cup monk fruit sweetener with allulose; 1 tsp vanilla extract; ⅛ tsp salt; 2 egg yolks, or liquid sunflower lecithin

16 oz pint · adapted from Little Bit Recipes

1715kcal

35gprotein

39gcarbs

164gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 16 oz

canned coconut cream10½ floz

unsalted, unsweetened almond butter⅓ cup

monk fruit sweetener with allulose⅓ cup

vanilla extract1 tsp

salt⅛ tsp

egg yolksor liquid sunflower lecithin2

Steps

1. Blend the coconut cream, almond butter, sweetener, vanilla, and salt, then heat until steaming.

2. Temper the whisked egg yolks into the warm mixture, whisking constantly, then cool.

3. Pour into a Creami pint and freeze flat for 24 hours.

4. Spin on Ice Cream; Re-spin if needed for a creamier texture.

Adapted from Little Bit Recipes