110 g full-fat coconut milk or heavy cream, whipped*
50 g avocado
1/2 teaspoon vanilla extract
1/2-3/4 teaspoon peppermint extract to taste
1/2 teaspoon lemon juice freshly squeezed
pinch flakey sea salt or salt of choice
2-4 tablespoons powdered xylitol or sweetener of choice, to taste**
30-45 g chocolate chips or cacao nibs chopped, to taste
INSTRUCTIONS
- If your coconut milk has the solids and liquids separated, pop it in a quick water bath until everything just comes together. Be sure it's back at room temp before blending.
- Add coconut milk, avocado, vanilla extract, peppermint extract, lemon juice, salt and sweetener to a blender (immersion blenders work amazing here!) and blend until creamy smooth. Adjust sweetness and minty-ness to taste.
- Place in a sealable container (or fat bomb moulds!) and freeze until set, about 2 hours (less for the mini bombs). If freezing overnight, leave out at room temp for 10-20 mins before indulging.
0 Response to "No-Churn Mint Chocolate Chip Ice Cream-For-1 🍦🍃🍫 gluten free, keto & paleo"
Posting Komentar