Yield 3 Cups
4 Egg yolks
1 cup of full fat coconut milk
1 cup of unsweetened almond or coconut milk (in carton)
1 tsp of vanilla extract
1/4 tsp of sea salt or pink Himalayan salt
Step #1: Put egg yolks and sweetener in medium sized saucepan over medium heat and cook, while stirring consistently. Stir until the mixture has condensed into a custard.
Step #2: Once it has reached the custard form, remove from heat and strain the custard through a sieve into a mixing bowl.
Step #3: Add coconut and almond milk, vanilla extract and salt to the mixture and stir it up. Place in refrigerator to cool down.
Step #4: Pour cooled mixture into ice cream maker and churn according to how your ice cream maker works!
Step #5: Serve keto ice cream immediately or keep in freezer! Enjoy!
*The nutrition info for this recipe is based on ingredients above - using the Choc Zero Monk fruit syrup, which has a non-GMO corn fiber in it. If allergic to corn, use stevia.*
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 11 g
Total Carbohydrates 22 g
Dietary Fiber 19 g
Sugars 0.5 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/keto-ice-cream/