THE BEST EASY KETO ICE CREAM – LOW CARB – 3 FLAVORS

This is by far the best tasting & easiest recipe for that low carb KETO ice cream you have been craving! Strawberry! Coconut & Peanut Butter! What are you waiting for? If you don’t believe me, check out the comments for REVIEWS!!! Thank you for watching, from my heart to your kitchen. Please share this video with 5 people you know.

Written recipe:
Ingredients:
PEANUT BUTTER:
-13 1/2 ounces — Un-sweetened coconut milk (1 can)
-2/3 cup –Swerve or your favorite sugar substitute
-2 teaspoons –vanilla extract
-2 Tbsp –heavy whipping cream
-1/2 cup –Peanut Butter (made with peanuts and salt only!)
STRAWBERRY:
-13.5 ounces –Un- sweetened coconut milk (1 can)
-2/3 cup –Swerve or your favorite sugar substitute
-2 teaspoons –vanilla extract
-2 Tbsp –heavy whipping cream
-1 cup –fresh or frozen strawberries
COCONUT:
-13.5 ounces –Un- sweetened coconut milk (1 can) 2/3 cup –Swerve or your favorite sugar substitute
-2 teaspoons –vanilla extract
-3 Tbsp –coconut extract
-1/4 cup –unsweetened organic coconut flakes
-2 Tbsp –heavy whipping cream

Instructions:
PEANUT BUTTER:
1. In a small pot combine the coconut milk, sweetener, and Peanut Butter. (Make sure that the peanut butter you are using is only peanut butter and salt. You can find this on the ingredient list.)
2. Cook on medium – high heat for 6-10 minutes. Stir frequently and turn off the stove.
3. Add the Vanilla extract. Stir until combined.
4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
5. Set aside to cool for 5 – 10 minutes.
6. Pour into a shallow lined baking dish and freeze for 2 hours.
7. Break frozen mixture into pieces and transfer to a food processor or blender.
8. Blend or pulse until you have a shaved ice consistency.
9. Gradually add the Heavy whipping cream until you reach a soft serve ice cream texture.
10. Transfer ice cream to an airtight freezer container.
11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.
12. You can add chopped peanuts on top, sugar-free chocolate syrup or chocolate chips
STRAWBERRY:
1. In a small pot combine the coconut milk, sweetener, and strawberries.
2. Cook on medium – high heat for 6-10 minutes. Stir frequently and turn off the stove.
3. Add the Vanilla extract. Stir until combined.
4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
5. Set aside to cool for 5 – 10 minutes.
6. Pour into a shallow lined baking dish and freeze for 2 hours.
7. Break frozen mixture into pieces and transfer to a food processor or blender.
8. Blend or pulse until you have a shaved ice consistency.
9. Gradually add the Heavy whipping cream until you reach a soft-serve ice cream texture.
10. Transfer ice cream to an airtight freezer container.
11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.
12. You can add a few sliced strawberries on top, sugar-free whipped cream or chocolate chips
COCONUT:
1. In a small pot combine the coconut milk, sweetener and coconut flakes.
2. Cook on medium – high heat for 6-10 minutes. Stir frequently and turn off the stove.
3. Add the Vanilla and coconut extract. Stir until combined.
4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
5. Set aside to cool for 5 – 10 minutes.
6. Pour into a shallow lined baking dish and freeze for 2 hours.
7. Break frozen mixture into pieces and transfer to a food processor or blender.
8. Blend or pulse until you have a shaved ice consistency.
9. Gradually add the Heavy whipping cream until you reach a soft-serve ice cream texture.
10. Transfer ice cream to an airtight freezer container.
11. Freeze for at least 1 hour or until the mixture is firm enough to scoop

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