Avoid the expensive and preservative loaded vegan ice creams on the shelves and make your own this summer . Here is a great base that is not only made with just REAL ingredients, but its is also PLANT BASED and KETO friendly.
The secret to an all natural creamy ice cream is to use as little liquid as possible . Liquid = ice in the freezer. It needs to be high in fat. Big win for you all keto lovers 🙂
Enjoy, indulge and get creative with this!
Share away and tag me with your creations!
1/2 cup young coconut meat (jelly) or if you have no access to young coconut meat, use a chilled can of coconut cream and scoop out just the hardened coconut cream from the top, not the water.
1 1/2 cups cashews
1/2 cup monk fruit if keto or coconut sugar if not keto
1 cup unsweetened almond milk
1 tablespoon vanilla essence
1/4 cup coconut oil, melted
1 tsp lime zest
Pinch sea salt
Optional flavor ideas:
1/4 cup passion fruit pulp
1/2 cup frozen berries
Blend all of the ingredients in a high speed blender until fully smooth. Place all ingredients in the bowl of an ice cream maker and whisk until smooth. Freeze in the ice cream maker according to the manufacturer’s directions. Serve immediately.
Note: If you dont have an ice cream maker, I blend everything in a vitamix blender and pour into ice cube trays and freeze. You can then defrost slightly and re-blend for a creamy instant ice cream.