Dairy-Free Mint Chip Ice Cream
Most keto ice creams freeze rock hard. The allulose in this keeps the ice cream soft and has no aftertaste.
Servings 5
Calories 367kcal
Ingredients
- 5 egg yolks
- 13.5 ounce coconut cream
- 1 cup coconut beverage
- 1/8 teaspoon salt
- 1/2 cup allulose
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 2 ounces chocolate sugar-free, 1/3 cup chips, or 60 grams, chopped
Instructions
- Combine all ingredients except chocolate in a blender and blend until completely smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions. In the last few minutes of churning, add in chopped chocolate. Freeze in a pre-chilled container.
Notes
Serving size is 1/2 cup.
You can make an egg free version by leaving out the yolks and swapping coconut milk and cream for a cup of coconut milk and adding one medium avocado. Blend this until completely smooth then freeze without churning.
Nutrition for 1/3 cup of the avocado based version is: Calories: 137, Carbs: 5, Fiber: 3, Fat: 13, Protein: 2
Nutrition
Calories: 367kcal | Carbohydrates: 8g | Protein: 7g | Fat: 38g | Saturated Fat: 27g | Cholesterol: 195mg | Sodium: 83mg | Potassium: 114mg | Fiber: 4g | Sugar: 2g | Vitamin A: 260IU | Calcium: 63mg | Iron: 2mg