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–+ servings

Savory Tom Kha Gai Butter Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine Asian
Servings 8 servings
Calories

Ingredients
  

  • 14 tablespoons coconut oil organic butter if not dairy sensitive
  • 4 tablespoons MCT oil
  • 1/2 cup homemade bone broth OR coconut milk or boxed broth works too
  • 4 large eggs
  • 4 large egg yolks
  • 1/2 teaspoon fish sauce umami flavor
  • 1 stalk lemongrass
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon fresh cilantro chopped
  • 1 whole lime zested
  • 1/2 teaspoon Redmond Real salt *helps keep ice cream soft
  • 1-3 drops stevia glycerite optional

Instructions
 

  • In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, broth/coconut milk, fish sauce, lemongrass, ginger, juice of 1 lime plus 1 tsp lime zest, cilantro and salt. Blend until very smooth. Place into ice cream maker and watch the magic happen!
  • Turn off ice cream maker. Store in airtight container in the freezer.

Notes

NUTRITIONAL COMPARISON (per serving)
Traditional Ice Cream = 360 calories, 26g fat, 6g protein, 27g carbs, 1g fiber
"Healthified" Ice Cream = 290 calories, 30g fat, 4.7g protein, 0.9g carb, 0g fiber
(93% fat, 6% protein, 1% carbs)