Ultimate Keto Fat Bomb Ice Cream

• จำนวนที่เสิร์ฟ: 5 servings
• เวลาทำ: 10 minutes
• เวลารวม: 1 hour 10 minutes

ส่วนผสม

4 whole pastured eggs

4 yolks from pastured eggs

⅓ cup (50 grams) melted cacao butter

⅓ cup melted coconut oil

⅓ cup xylitol or 15-20 drops of alcohol-free stevia

⅓ cup flavor variation *see notes for options

¼ cup MCT oil

2 tsp vanilla bean powder

8-10 ice cubes

วิธีทำ

Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.

While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don’t have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.

Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.

Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.