Back in June 2022 I shared a recipe for Keto "no-churn" ice cream that is delicious but takes a bit of time and uses quite a few ingredients. Sometime later I came across a much more simple recipe from Victoria's Keto Kitchen I hope you enjoy these recipes as much as I do!
No-Churn Ice Cream
1 cup heavy whipping cream
1/2 cup powdered allulose (too sweet for me, I use less)
3 TB liquid allulose (must use this ingredient)
1 teas vanilla
Add all to large bowl, whip to medium stiff peaks, transfer to container and freeze at least 6 hours.
Cocoa Powder Fudge Sauce
3/4 c. Allulose* (or your favorite sweetener)
1/2 c. Hershey's Cocoa Powder (or your favorite brand)
1/2 c. Heavy whipping cream
1/4 c. Salted butter
Large pinch Himalayan Pink Salt
10 drops (or more, to taste) liquid sweetener
1/2 t. Butter Flavor (or any other flavor you like, maybe just more vanilla)
1/2 t. Pure Vanilla
Combine first 3 ingredients in a medium saucepan, bring to boil over medium heat, stirring occasionally. Add butter and salt, continue to boil slowly, stirring occasionally until sauce thickens, about 5 minutes. Remove from heat, let cool, store in glass container. Keeps in fridge about one month if it lasts that long, lol. The sauce will harden in the fridge and needs to be warmed before pouring over ice cream or you can get a spoon and eat it :D
1/2 c. Hershey's Cocoa Powder (or your favorite brand)
1/2 c. Heavy whipping cream
1/4 c. Salted butter
Large pinch Himalayan Pink Salt
10 drops (or more, to taste) liquid sweetener
1/2 t. Butter Flavor (or any other flavor you like, maybe just more vanilla)
1/2 t. Pure Vanilla
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