Creamy Dairy Free Keto Ice Cream
I make a lot of my Cinnamon Bread and Garlic Rosemary Bread so I have quite a few left over egg yolks.
I do have several uses for the egg yolks, but one of my favorite is Ice Cream.
This version can be made into plain vanilla, or any flavor with the right extracts.
Sometimes I just use a can of coconut cream instead of 1 cup each of coconut cream and coconut milk.
I also reduce the xylitol to 50 grams and add some stevia glycerite. This helps to keep the ice cream creamy.
Creamy Dairy Free Keto Ice Cream
Equipment
- Blender, Ice cream maker
Ingredients
- 6 egg yolks
- 79 grams Xylitol
- 1 cup coconut cream
- 1 cup coconut milk canned
- 1 tsp vanilla extract
- 1 tsp pistachio extract use any extract of your choice
Instructions
- Place all ingredients in a blender.
- Blend until well mixed and sweetener is incorporated
- Start your ice cream maker
- Process according to the instructions of your unit
- Store in freezer
Notes
Nutrition
Free
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