If you love ice-cream as much as I do, you will never completely give it up. For occasional treats, you can include this keto-friendly ice-cream in your diet. This recipe has all the healthy fats from coconut oil and is dairy-free which is great for those with lactose intolerance or weight stalling issues.
As in some of my other recipes, you will need an ice-cream maker to make the ice-cream soft and creamy. I use this professional ice-cream maker from Cuisinart that has a built-in freezer. It's easy to use and makes excellent ice-cream. Depending on your budget, there are some cheaper ice-cream makers without built-in freezer.
Nutritional values (per serving, 2 scoops):
|of which Saturated||15.3||grams|
|Magnesium||71||mg (18% RDA)|
|Potassium||466||mg (23% EMR)|
Macronutrient ratio: Calories from carbs (8.6%), protein (5.4%), fat (86%)
Ingredients (makes 8 servings):
Note: Most coconut milk cans contain toxic BPAs - avoid them if you can. Keep in mind that a product has to be labeled "BPA-free", as manufacturers are not required to display if otherwise. I really like Aroy-D coconut milk - in my opinion, it is the best tasting and also BPA-free. If you use almond milk, the result won't be as creamy but sherbet-like. Another additive you may want to avoid is propylene glycol found in some food extracts. Have a look at my post here to learn more.
Tips for soft ice-cream:
This recipe produces soft and creamy ice-cream. However, once left in the freezer for several hours, it will get hard. Below are some tips to help you keep it soft:
- Vodka or other similar alcoholic drink - about ¼ cup. Vodka is best as it's neutral and leaves no aftertaste.
- Vegetable glycerin - 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
- MCT oil - about ¼ cup.
- Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.
- Halve the avocado and scoop the pulp in a bowl. Very ripe avocados work best!
- Add coconut milk, mint, powdered Erythritol and stevia. I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe. Use the whole can - the cream and the water.
You can use heavy whipping cream or almond milk instead of the coconut milk.
- Add vanilla (and optionally mint extract, ideally spearmint) ...
Adding alcohol-based extracts prevents the ice-cream from getting too hard.
- ... and blend until smooth. Place the mixture into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.
If you don't have an ice-cream maker, freeze the coconut milk (or cream) and blend with the rest of ingredients (apart from the chocolate chips). Then, add the chocolate chips and mix with a spoon.
- Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.
- When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly. Place in the freezer for 30-60 minutes if the ice-cream is too soft.
- Enjoy immediately or transfer into single-serving containers and keep in the freezer.
Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!