Zara Elby - Keto Ice Cream: The Perfect Keto Ice Cream Cookbook, Ideal As Summer Time Low Carb Desserts or Snacks!

KETO ICE CREAM RECIPES

Serves: 10

Calories: 240

Fat: 25g

Carbohydrates: 2g

Protein: 2g

Ingredients:

• 1 can full-fat coconut milk
  
• 150g stevia
  
• 480g heavy whipping cream
  
• 1/4 tsp xanthan gum
  
• 1/4 tsp kosher salt
  
• 4 tbsp espresso powder
  
• 1 tsp vanilla extract
  

Directions :

1. Combine the espresso powder, salt, stevia, andcoconut milk in a saucepan and heat over a medium temperature. Whisk with animmersion blender until everything is combined.
   
2. Slowly add the xanthan gum and whisk until ithas completely dissolved.
   
3. Place a sieve over a bowl and pour the mixtureinto it.
   
4. Place some cling film directly on top of themixture and leave it to cool down.
   
5. In a large bowl, add the whipping cream andwhisk until it forms soft peaks.
   
6. Add the vanilla extract and stir to combine.
   
7. Pour the whipping cream mixture into theespresso powder mixture and whisk to combine.
   
8. Place the ice cream into a freezer proofcontainer and place it in the freezer for 4-6 hours.
   
9. Once frozen, remove the ice cream from thefreezer and allow it to thaw for 20 minutes before serving.
   

Serves: 10

Calories: 151

Fat: 15g

Carbohydrates: 3.5g

Protein: 1.5g

Ingredients:

• 1 can full-fat coconut milk
  
• 150g stevia
  
• 480g heavy whipping cream
  
• 1/4 tsp xanthan gum
  
• 1/4 tsp kosher salt
  
• 50g avocado
  
• 1/2 tsp vanilla extract
  
• 3/4 tsp peppermint extract
  
• 1/2 tsp freshly squeezed lemon juice
  
• 45g cacao nibs
  

Directions:

1. Combine the coconut milk, stevia, salt, lemonjuice, peppermint extract, and avocado in an immersion blender and blend untilsmooth.
   
2. Pour the ingredients into a saucepan and heatfor 5 minutes.
   
3. Slowly add the xanthan gum and whisk until ithas completely dissolved.
   
4. Place a sieve over a bowl and pour the mixtureinto it.
   
5. Place some cling film directly on top of themixture and leave it to cool down.
   
6. In a large bowl, add the whipping cream andwhisk until it forms soft peaks.
   
7. Add the vanilla extract and cacao nibs and stirto combine.
   
8. Pour the whipping cream mixture into thepeppermint mixture and whisk to combine.
   
9. Pour the mixture into a freezer proof sealablecontainer and freeze for 4-6 hours.
   
10. Once frozen, remove the ice cream from the freezer and allow it tothaw for 20 minutes before serving.
    

Serves: 10

Calories: 223

Fat: 14.5g

Carbohydrates: 18.7g

Protein: 1.5g

Ingredients:

• 1 can full-fat coconut milk
  
• 150g stevia
  
• 480g heavy whipping cream
  
• 1/4 tsp xanthan gum
  
• 1/4 tsp kosher salt
  
• 1/2 cup Irish crme liquor
  
• 1 tbsp vanilla extract
  

Directions :

1. Combine the coconut milk, stevia, Irishcrme liquor, and salt in a saucepan and heat over a medium temperature.Whisk with an immersion blender until everything is blended together.
   
2. Slowly add the xanthan gum and whisk until ithas completely dissolved.
   
3. Place a sieve over a bowl and pour the mixtureinto it.
   
4. Place some cling film directly on top of themixture and leave it to cool down.
   
5. In a large bowl, add the whipping cream and whiskuntil it forms soft peaks.
   
6. Add the vanilla extract and stir to combine.
   
7. Pour the whipping cream mixture into the Irishcrme mixture and whisk to combine.
   
8. Place the ice cream into a freezer proofcontainer and place it in the freezer for 4-6 hours.
   
9. Once frozen, remove the ice cream from thefreezer and allow it to thaw for 20 minutes before serving.
   

Serves: 10

Calories: 245

Fat: 17.5g

Carbohydrates: 2g

Protein: 2g

Ingredients:

• 1 can full-fat coconut milk
  
• 150g stevia
  
• 480g heavy whipping cream
  
• 1/4 tsp xanthan gum
  
• 1/4 tsp kosher salt
  
• 2 tsp matcha green tea powder
  

Directions :

1. Combine the coconut milk, stevia, salt, andmatcha green tea powder and heat over a medium temperature while stirring.Whisk with an immersion blender until everything is blended together.