October 22, 2019
Creamy MCT: Orange Keto Ice Cream
Writen by Naomi Whittel |
Published on: October 22, 2019
Writen by Naomi Whittel |
Published on: October 22, 2019
Category
Ice Cream
Author:
Naomi Whittel
Ingredients
4 each whole large eggs
5 each large egg yolks
2/3 cup coconut oil
2 ¼ oz Simply GOODFATS Creamy MCT
7 tbsp butter
1 tbsp orange extract
¾ tbsp lemon juice
1 ½ tbsp Monk Fruit (according to taste)
Directions
Leave all ingredients at room temp for 1 hour.
Blend, on high for 5 minutes, all eggs, monk fruit, vanilla, and lemon juice.
Microwave coconut oil and butter for 45 seconds.
Slowly pour into the egg mixture while whisking to emulsify.
Add creamy MCT oil and continue to whisk. Consistency should be that of yogurt.
Place in a container and freeze for 8 hours.
Recipe Note
Keto Ice Cream is best eaten within 24 hours but can be enjoyed for up to a month. If Keto Ice Cream sets up too hard, microwave in two 20-second intervals to soften.
