Cacao Tea Ice Cream
Most keto ice creams freeze rock hard. The allulose in this keeps the ice cream soft and has no aftertaste. Cacao Tea is an amazing product made from the husk of the cacao plant, which still has amazing chocolate taste but none of the caffeine. It is excellent as a tea or used for infusions, such as ice creams, sorbets, or other custards. It is a more delicate chocolate taste so pairs well with lighter flavors.
Servings 6
Calories 345kcal
Ingredients
- 1 cup coconut beverage
- 1/4 cup cacao tea
- 5 egg yolks use pasteurized eggs if you are concerned about raw egg
- 1 1/2 cups heavy cream or a 13.5 ounce can coconut cream for dairy-free
- 1/8 teaspoon salt
- 1/2 cup allulose
- 1 teaspoon vanilla extract
- 1/4 cup MCT oil optional (makes for a softer ice cream)
Instructions
- Heat the coconut beverage until it boils. Add the cacao tea and turn off the heat. Let the tea steep for 30 minutes, covered.
- Strain the cacao tea through a fine mesh strainer, pressing the solids to extract as much liquid as possible. Discard solids and add the strained liquid to a blender. Add the remaining ingredients and blend until completely smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions.
Notes
Serving size is 1/2 cup.
Nutrition without the MCT oil: Calories: 267 cal, Carbs: 3g, Fiber: 1g, Fat: 27g, Protein: 4g
Nutrition made dairy-free: Calories: 350 cal, Carbs: 5g, Fiber: 1g, Fat: 36g, Protein: 5g
Nutrition
Calories: 345kcal | Carbohydrates: 3g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 244mg | Sodium: 78mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg