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:

1. Microwave coconut oil until melted. Set aside to cool.
2. Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker and run until it starts to thicken.
5. Once mix has thickened, add in nuts and chocolate chips.
6. Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
7. 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!

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

While a little more work than the store bought low carb options, I think you’ll find it’s worth it!

Enjoy!

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
• 1 Tbsp vanilla
• 2 Tbsp instant coffee
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbls vegetable glycerin (keeps the ice cream soft enough to scoop)

Instructions:

1. Microwave coconut oil and instant coffee until oil is melted. Set aside to cool.
2. Mix all ingredients together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker until thick.
5. Store in freezer in glass container.

I’ve only ever made this using an ice cream maker.  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!

Can’t wait to hear what you think!

MN Keto Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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