Not all ice creams are equal. Some are better than others. And if ever there was a home made ice cream that would always take the title for being the best, this is it!
¾ cup plus 2 tbsp coconut oil, softened
½ cup unsweetened cashew milk
¼ cup MCT oil
4 large eggs
4 large egg yolks
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract
¼ cup Swerve confectioners’-style sweetener
¼ cup unsweetened cocoa powder
½ tsp fine sea salt
- SPECIAL EQUIPMENT
Ice cream maker
- In a blender, combine all of the ingredients and blend until very smooth. If desired, taste and add more sweetener.
- Fill an ice cream maker halfway with the mixture and churn according to the manufacturer’s instructions, then watch the magic happen! Serve immediately or freeze the ice cream in an airtight container for up to 1 month.
- Recipe Notes
If you want a darker chocolate ice cream, add another 1/4 cup unsweetened cocoa powder.
Drizzle this ice cream with the chocolate sauce to make it even more decadent.
6 servings per container
- Amount Per ServingCalories139
- % Daily Value *
- Total Fat
- Saturated Fat 0.6g 3%
- Sodium 41mg 2%
- Total Carbohydrate
- Sugars 5.5g
- Protein 6.6g 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.