Scoopable Chocolate Keto Ice Cream (Pudding Style)

0.5 stick Butter, unsalted
3.0 tbsp Peanut Butter, smooth style, with salt
3.0 tbsp Natural Peanut Butter (Dry Roasted Ground Peanuts)
0.25 tsp Guar Gum
3.0 tbsp cacoa nibs Taza Chocolate
4.0 serving coffee, instant, decaf, folgers, 1tsp
3.0 tbsp MCT oil
229.2 gram Azul Coconut Milk leche de coco (80ml/approx 80g)
0.25 tsp Woolworths Macro Xanthan Gum
2.0 tbsp Erthritol Sweetner 2 tbsp
2.0 tbsp Erthritol Sweetner 2 tbsp
4.0 tbsp Erthritol Sweetner 2 tbsp
0.25 tbsp Baker's !00% Pure Coco Powder
3.0 tbsp Baker's !00% Pure Coco Powder
3.0 gram(s) Almond Flour
3.0 gram(s) Almond Flour
2.0 serving Whey Protein Isolate Powder
3.0 serving Gelatin, Unflavored (Knox) - serving size 1/4 env,
70.0 gram(s) Azul Coconut Milk
764.2 gram(s) Azul Coconut Milk

Direction for the Peanut Butter Pieces Mix all the peanut butter ingredients and place in freezer or refrigerator until firm. Once the peanut butter is firm with make small pea size pieces of the peanut butter and place them on a plate not touching each other. Freeze the peanut butter until ice cream have been blended and thick. Then add the 35 grams of peanut butter pieces to one of the chocolate ice cream base, and 35 grams of the peanut butter pieces to the second chocolate ice cream base. In a large sauce pan heat the coconut milk, your sweetener of choice, butter and MCT oil for 10 to 15 minutes to evaporate the liquid a little. It will get slightly thick and coats the spoon. While stirring the egg yolk add some of the hot coconut milk to temper the eggs. Make sure you stir constantly. Add at least ½ cup of the hot coconut milk. Then add the egg yolk mixture to the rest of the coconut milk. Heat the milk on low for another 8 minutes. If you egg particulars you will need a fine mesh strainer to get rid of the cooked egg. After ice cream base has been heated. Get a clean bowl and add the all the dry ingredients. Mix well until everything is well combined and smooth. I used a blender. our the ice cream base in to same size containers. And freeze for 2 to 3 hours. The ice cream case will be like pudding and easy to chop and stir the base, When ice cream is still icy, place back in freezer. Do this step 1 more times and let freeze overnight, The next day chop the ice ream apart and place in a blender with 770grams of coconut milk in each of the chocolate cream base to help blender or use a food processor and pulse the ice cream until thick and fluffy, until soft serve. This is when you can add your add ins. Pour the base into two containers that had a tight lid. Put the add ins into each container. Or if you want add both add in to the total 900 grams of ice cream. Freeze ice cream until set and firm. 4 to six hours. The ice cram reminds me of Jello Pudding pop. The gelatin help the ice cream stay fluffy when blended and cuts down on the ice crystal. The xanthan and guar guam does to and it is used to thicken the ice cream base. But it is not necessary, and too much of either gum can make the ice cream well gummy and slimy. I weighed the ice cream base and the weight was 900 grams I made 2-450 grams of ice cream in two containers, enough for 10 to 12 serving each. A base macro is established but I do not see how this recipe be totally correct. The weight can change depending on add ins and how much of the base is lost from cooking and switching containers, etc. Also the add ins are calculated for only one ice cream. Serving Size: At least 20 1/4 pound Ice cream scoop size

Number of Servings: 12.0

Recipe submitted by SparkPeople user DOGPOUND71.