For the past year, I’ve been doing the keto diet on and off. When I do it properly, I feel great, weight comes off fairly easily and no tummy issues. My only weakness is desserts. I love ice-cream and waffles and pancakes and cakes. Most of the keto recipes that I’ve tried have not turned out the way it looks in the photos or just doesn’t really meet my expectations. I’m not a fan of coconut flour.
This is how I made the ice-cream.
- 250ml Woolworths whipping cream
- 4 extra-large eggs separated
- 1/4 tsp of Cream of Tartar
- 1/4 cup (59ml) of Xylitol
- 1 tsp of Vanilla essence
- 2 TBS of Nestle cocoa powder
- 1 tsp of instant coffee
- 2 – 3 TBS of warm water (to dissolve the cocoa and coffee powder)
- 1 tsp Crede extra-virgin coconut oil
- 8 almonds chopped
Separate the eggs whites from the yolks. Add egg whites to the first bowl and whisk. Add the Cream of Tartar and Xylitol to the egg whites and whisk it in.
In the second bowl, beat the egg yolks. Add and mix the vanilla essence to the egg yolks.
Slowly fold the egg whites into the whipped cream. Add the egg yolk mix and gently fold in with a spatula, till it’s all well-combined. Add the chocolate/coffee paste into the cream mixture and fold in until all combined.
Pour mixture into a freezer friendly container. Sprinkle your chopped almonds.
Leave in the freezer. Every 30-40minutes stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. Return to the freezer. Repeat this 4 to 5 times.
Mine took about 4 to 5 hours to be ready to serve.
For a dairy-free version, substitue the fresh cream with coconut cream or coconut milk. I prefer to use the Shogun brand of coconut cream in the 175ml cans. It’s the purest brand that I’ve found. Leave the coconut milk or cream in the fridge before whipping. It needs to be nice and cold.