Step 1Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract.
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Step 1Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract.
Step 2Add powdered Erythritol and stevia into a blender and pulse until smooth.
Step 3Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the 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. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.
Step 4Spoon about 2 tablespoons of the ice-cream into ice tray.
Step 5Place in the freezer for 2-3 hours or until firm. Enjoy! Store in the freezer for up to 3 months.