Do you like coffee and ice cream? Of course you do) So why not combine these luxurious flavors? Especially since it’s May, the weather is getting better, and denying yourself a refreshing dessert is silly at the very least – no matter what diet you’re on! Let’s make it keto-style.
Cooking time 120 min.
Portion quantity 8
Ingredients :
Almond milk 250 ml
Heavy cream 350 ml
Erythritol 50g
Coke oil 1 tablespoon
Xanthan gum 1/4 tsp.
Instant Coffee 2 tablespoons
Vanilla flavoring to taste
Step 1
Mix almond milk and 250 ml cream in a saucepan over medium heat.
Bring to the boil, then reduce the heat and simmer over a low heat, stirring frequently, until the mixture has reduced by half, about an hour.
Step 2
Remove the mixture from the heat, add the erythritol and coconut oil, and mix thoroughly. Then, add the xanthan gum, coffee, and vanilla. Stir to combine.
Step 3
Cool the mixture to room temperature. Whisk the remaining cream to stiff peaks and incorporate into the cooled mixture. Stir and place in the freezer for a couple of hours. Allow the ice cream to stand at room temperature for 10 minutes before serving.
Bon appetit!
Energy content per serving
Calories from fat 144
Calories 150
Fats: 16g
Carbohydrates: 3 g
Fiber: 1.5 g
Digestible carbohydrates: 1.5 g
Protein: 1 g
