Most of my ice-cream recipes are high in fat and great for the ketogenic diet. This recipe is a fat bomb with almost 94% of the calories from healthy fats! Fat bombs are snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include enough healthy fats in their diet or follow what is known as FAT FAST. It's so sating, that one scoop per serving is enough - trust me, with this fat bomb, you won't need more!
Creating this recipe, was not easy. It took me several attempts before I was completely happy with the result. My first attempt was too sweet and lumpy. I tried everything to make it smooth but the fat would always separate and create a lumpy texture. I tried using ingredients at room temperature, heated and even tried to whip the egg whites hoping for a completely smooth result. As I realised, the only way to avoid the lumply texture was to blend it using an immersion blender half way through the cycle of my ice-cream maker. If you do that, you will get a really creamy and rich ice-cream that tastes similar to frozen cupcake frosting.
If you have an ice-cream maker or you are planning to get one: 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.
How about if you don't have an ice-cream maker? I haven't tried this recipe without an ice-cream maker but I think it will work without it too. Just mix all the ingredients and place them into a freezer-friendly container. Then, take it out from the freezer every 30-45 minutes and blend or mix well. Keep repeating until you reach desired consistency. The only drawback is that it will take longer and you may not get a completely creamy result.
Nutritional values (per serving, 1 scoop, about ⅓ cup = 85 g / 3 oz)
|of which Saturated||25.6||grams|
|Magnesium||15||mg (4% EMR)|
|Potassium||94||mg (5% EMR)|
Macronutrient ratio: Calories from carbs (2%), protein (4.4%), fat (93.6%)
Ingredients (makes 8 servings)
Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
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 as rock. 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 instead of ¼ cup coconut oil.
- 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.
- Separate the egg yolks from egg whites. Make sure the butter and coconut oil are softened, best at room temperature. This will make it easier for you to bind with the egg yolks.
*UPDATE: An easier way that always results in smooth ice-cream is to place all the ingredients in a food processor and pulse until smooth. Then pour in an ice-cream maker and process according to the manufacturer's instructions. When done, blend using an immersion blender (if needed to remove any lumps) and freeze in single serving containers.*
- Mix the butter, coconut oil, vanilla extract, powdered Erythritol and stevia together.
To get powdered Erythritol, simply place it in a food processor and pulse for about 15-20 seconds. If you use whole Erythritol, it will not dissolve and will create unwanted crunchy texture.
- Slowly add the egg yolks and whole eggs while blending one by one...
- ... and process until smooth.
- Pour in the coconut milk and keep blending. It's likely the mixture will lump which is perfectly normal. This is when using a food processor instead of a mixer becomes handy.
- Scoop the mixture into the ice-cream maker and process according to the manufacturer's instructions.
- Half way through, remove from the ice-cream maker. Use an immersion blender and pulse until smooth.
- Then, return to the ice-cream maker and continue until your ice-cream is done. If you notice lumps, pulse with the immersion blender again. Eat immediately or place in the freezer for 30-60 minutes if too soft. To store for later, place in single-serving containers and keep in the freezer. Enjoy!
I prefer using single-serving containers - they are great for portion control! Also, ice-cream straight from the freezer is always hard and you may need to keep it at room temperature for 15-20 minutes before serving.
This recipe is inspired by Creamy Coconut “Get Some” Ice Cream from Bulletproof
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