Non-dairy Chocolate Covered Strawberry Ice Cream

Ice cream base:

• 2 Cups Silk HWC replacement (or other HWC replacement)

• 3oz. unsweetened baking chocolate

• 1 Cup unsweetened almond milk

• 150g allulose

• 25g Truvia

• 1 tsp. vanilla extract

• 1 Tbsp neutral-flavored hard liquor (ex: vodka, rum, bourbon, etc.)

• 1/4 tsp. xanthan gum

• A small pinch of salt

Chocolate Swirl:

• 60g sugar/dairy free, semi-sweet chocolate chips of your choice (ex: certain Lily‘s chips/bars, Bake Believe)

• 15g saturated, non-dairy oil of choice

Other Mix-ins:

• 100g chopped frozen strawberries

Equipment:

• Ice cream machine (Sorry, guys. You’ll need one for this recipe.)

• 1 quart container to hold finished ice cream

• Sauce pan or small pot

• Blender, food processor, immersion blender, etc. just something high powered that can mix the base

Instructions:

1. Heat HWC replacement over low heat in sauce pan until just before it begins to boil, remove from heat and set aside.

2. Chop unsweetened chocolate into small pieces and add to the warm cream replacement, allow to fully melt and mix until the mixture is uniform. It will look really bad at first, but I promise if you keep mixing it will all be okay!

3. Add almond milk, allulose, Truvia (or similar ingredient), vanilla, and hard alcohol to blender/food processor. Turn on and slowly add the xanthan gum. Blend until combined.

4. Take your finished HWC+chocolate mixture and add it to the milk and sweetener mix. Pulse to combine.

5. Place in container and refrigerate until completely chilled (took mine ~2 hours)

6. Now for the mix-ins! Chop your 100g of strawberries into small-ish chunks (see Imgur album) and freeze so that they will not melt the ice cream when added.

7. Add the 15g plant oil of choice (I used unrefined coconut oil, but any neutral plant oil that is solid at room temp will do) to 60g chocolate chips and microwave in 10 second increments until fully melted. Set aside.

8. Prep your ice cream maker according to manufacturer’s instructions.

9. Add ice cream base and churn until set.

10. In the quart container, begin spooning in your ice cream while drizzling the chocolate swirl mixture and sprinkling with strawberries, try to get a good mix of the two. (Optional: top ice cream with any leftover strawberries or drizzle to make it look fancy :P)

11. Place in freezer until firm and ready to serve (again, it took mine about 2.5 hours).

12. Enjoy! :)

This recipe makes around 12x100g serving. I used Cronometer to calculate net weight and macros.

Marcos are as follows per 100 grams: - 220 Calories

• 2 net carbs (3.5g fiber)

• 20g fat

• 1.5g protein

Process: https://imgur.com/gallery/mnzGmbM Macros: https://imgur.com/gallery/IIXRvgG

submitted by /u/nothous
[link] [comments]

from Keto Recipes - Low Carb Recipes for Ketogenic Diets https://ift.tt/2WyF87r