Paired with an avocado brownie, this ice cream is the perfect way to say good bye to summer. Creamy, chunky, salty, and sweet…what more can you ask for!?
Ingredients:
- 4 whole eggs
- 4 egg yokes
- 1/3 cup coconut oil
- 1/4 cup erythritol (or other low glycemic sweetener. I use this.)
- 1/4 cup MCT oil
- 4 Tbsp vanilla
- Pinch of salt
- 1 cup heavy cream (or Coconut milk for a dairy free version!)
- 2 Tbsp vodka or vegetable glycerin (keeps the ice cream soft enough to scoop)
- 1/4 cup Salted Caramel Sauce (Recipe Found: HERE)
- 1/2 cup Lily’s Chocolate Chips
- 1 cup chopped pecans
Instructions:
- Microwave coconut oil until melted. Set aside to cool.
- Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
- Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
- Add mixture to ice cream maker and run until it starts to thicken.
- Once mix has thickened, add in nuts and chocolate chips.
- Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
- Pour into storage container and let the freezer do the rest of the work. I like to use a glass pyrex like this.
I’ve only ever made this using an ice cream maker. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me. Less messy than the ice and salt types, and easy to clean parts!
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