How to make the best keto vegan ice cream | Keto vegan & gluten-free

3.This is no doubt one of the best keto vegan ice cream I’ve tasted. It’s silky smooth, rich and creamy. Plus, no ice cream maker or food processor required. It’s a dream ice cream recipe.

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INGREDIENTS
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2 tins of 400ml coconut cream (chilled for a few hours or overnight)
100-200g of nut butter of your choice (adjust the quantity based on how rich you like your ice cream)
Sweetener of your choice
Vanilla extract
A pinch of salt
1/4 tsp xanthan gum
1-2 tbsp coconut oil (optional)
A dash of liquor (optional)
Sugar free dark chocolate (optional)

DIRECTIONS
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1. Separate the coconut cream from the coconut water (at the bottom of the tin) and place the cream in a mixing bowl (or a pot). Add in the nut butter and a small pinch of salt.

2. Gently warm through the mixture with low heat over the hob (turn off heat if it gets too hot). Add in the sweetener (and optional coconut oil). Whisk thoroughly. Sprinkle ¼ tsp xanthan gum and whisk vigorously till the mixture is smooth and airy. Leave the mixture to cool.

3. Place the mixture (air-tight sealed) in the freezer for 1 hour, “churn” the chilled mixture by mixing and folding. Place it back in the freezer and repeat the churning one more time after 1 hour.

4. Transfer and mixture to a storage container. Again, make sure it’s air-tight. Option to wrap the container with a plastic bag before freezing (this blocks off moisture from entering). Freeze for minimum 3-4 hours before consuming.
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Tips for softening ice cream: Leave the ice cream on the counter top (lid removed) for 20-30 minutes, or place in the fridge for an hour or so.
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Enjoy x

#KetoIceCream
#KetoVeganRecipes
#GlutenFreeRecipes