Ketogenic Ice Cream by Katherine Davis

Author:Katherine Davis
Language: eng
Format: epub
Tags: ketogenic ice cream, ketogenic ice cream & popsicles, ketogenic diet, ketogenic desserts, low carb high fat, low carb cookbook, ketogenic cookbook
Publisher: Childsworth Publishing
Published: 2016-09-02T16:00:00+00:00

Chocolate Peanut Butter Ice Cream

Creamy, full of fat and so delicious. Reduce the serving quantity if you want lower carbs per serving.

Preparation Time: 30 minutes, plus chilling

Cooking Time: 15 minute

Servings: 6

Ingredients:

1/2 cup almond milk

1/2 cup heavy cream

1/4 cup erythritol

3 egg yolks

1 teaspoon vanilla extract

1/2 cup peanut butter

3/4 cup sugar-free chocolate chips

Directions:

1. Combine, almond milk, heavy cream and erythritol in a saucepan. Bring to a gentle simmer over low heat.

2. Whisk egg yolks with vanilla. Whisk a little hot cream into the eggs then whisk the eggs into the hot cream until slightly thickened.

3. Transfer to a bowl and place in the fridge until chilled.

4. Transfer to your ice cream maker and churn following the manufacturer’s instructions.

5. Add the peanut butter and chocolate chips in the last few minutes of churning.

Nutritional Information Per Serving:

Calories 295, Carbs 5.8g, Protein 8g, Fat 27g

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