Homemade Chocolate Ice Cream
Ingredients
-
30
ounces
full-fat coconut milk
-
1
tablespoon
gelatin
-
¼
cup
MCT Oil or other flavorless oil
-
½
cup
Swerve confectioners-style sweetener or sweetener of choice
-
4
large
egg yolks
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
vanilla powder
-
½
teaspoon
fine sea salt
Instructions
- Whisk together ¼ cup of coconut milk and gelatin.
- In a medium saucepan, heat the remaining coconut milk, MCT oil, and Swerve over medium heat.
- Remove from heat and whisk in the gelatin mixture until combined.
- Stir in egg yolks, cocoa powder, vanilla powder, and sea salt.
- Refrigerate the mixture for two hours or overnight.
- Transfer to an ice cream maker and process according to the manufacturer's instructions.
- Store in a freezer-safe container for up to one month.
- Remove from the freezer for at least 15 minutes prior to serving.
Nutrition Facts (estimated)
Servings
12
Calories
205
Total fat
21g
Total carbohydrates
11g
Total protein
3g
Sodium
110mg
Cholesterol
65mg
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