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4.3

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Your Recipes

Prep Time: 225

Cook Time: 15

Total: -240

Servings: 20

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Ingredients

Remove All · Remove Spices · Remove Staples

1 cup creamed coconut milk or mascarpone cheese or full-fat cream cheese (250 g/ 8.8 oz)1/4 cup butter or extra virgin coconut oil (56 g/ 2 oz)2 tbsp MCT oil or Brain Octane Oil or more coconut oil (30 ml)2 tbsp cacao powder or Dutch process cocoa powder (11 g/ 0.4 oz)1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)10-15 drops liquid Stevia extract, or to taste1/2 cup strong brewed coffee or caffeine-free chicory coffee (120 ml/ 4 fl oz)Optional: 1 tsp sugar-free rum extract or 2-4 tbsp dark rum

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Instructions

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Step 1

Place the softened creamed coconut milk (or mascarpone cheese), butter or coconut oil, MCT oil and cocoa powder. Optionally, add the rum extract

Step 2

Add powdered Erythritol and stevia into a blender and pulse until smooth.

Step 3

Pour in the prepared coffee (room temperature or lukewarm, not hot) and pulse again until smooth. Pour into the into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. Using an ice-cream maker makes the texture smoother & creamy and also allows me to form the "bomb" shapes.

Step 4

Spoon about 2 tablespoons of the ice-cream into ice tray.

Step 5

Place in the freezer for 2-3 hours or until firm.

Step 6

Enjoy! Store in the freezer for up to 3 months.