If, like one of my recipe testers, you can’t tolerate the additives and chemicals in store-bought ice cream, this homemade version is for you. She said, “This was so easy to make, and all three of my kids just devoured it. The ice cream was buttery and velvety and the glaze made us feel like we were eating sundaes.” Please don’t skip the MCT oil; if you do, the ice cream liquid will curdle. Also, note that raw eggs are used in this recipe.
Ingredients
For the Ice-Cream
- ¾ cup plus 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive)
- ½ cup unsweetened almond milk or water
- ¼ cup MCT oil
- 4 whole large eggs
- 4 large egg yolks
- 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- ¼ cup powdered erythritol
- 1 teaspoon stevia glycerite
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
For the Glaze
- 1 bag cherry tea or other fruit-flavored tea, such as raspberry
- ½ cup boiling water
- ¼ cup powdered erythritol
- ¼ teaspoon stevia glycerite
- ¼ cup Brown Butter, cooled to room temperature (or melted coconut oil if dairy-sensitive)
- 1 teaspoon cherry flavor or other fruit flavor, such as raspberry
- 0.12 teaspoon guar gum or xanthan gum
How to Make It
-
Make the Ice Cream
- In a blender, place the coconut oil, almond milk, MCT oil, whole eggs, yolks, vanilla bean seeds, erythritol, stevia, cocoa powder, and salt. Taste and add more erythritol and/or stevia if desired. Blend until very smooth.
- Pour into an ice cream maker and churn according to the manufacturer’s directions, and watch the magic happen! Make the Glaze
- Steep the tea bag in the ½ cup of boiling water for at least 2 minutes (the longer it steeps, the stronger the flavor), and then pour the tea into a food processor or blender. Add the erythritol, stevia, brown butter, and cherry flavor. Puree until smooth. Sift in the guar gum and puree again until smooth. After 3 minutes, the mixture will be a little thick. Pour over the chocolate ice cream and enjoy!
- The chocolate ice cream can be stored in the freezer for up to a month, and the cherry glaze can be stored in the fridge for up to 4 days. Rewarm the glaze in a saucepan on low heat for 2 to 3 minutes before pouring over the ice cream.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 249 kcal Calories from Fat: 227.7 kcal |
|
% Daily Value*
|
| Total Fat 25.3 g 72% |
Trans Fat 0.0 g |
carbohydrates 2.1 g 2% |
Dietary Fiber 0.6 g 2% |
Protein 3.5 g 7% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |