Homemade Coffee Ice Cream
Equipment
Ingredients
- 1 cup heavy cream (or full fat coconut milk)
- 1 cup unsweetened macadamia nut milk (or low fat boxed coconut milk)
- 5 large egg yolks
- 1/4 cup allulose
- 2 scoops Iced Coffee Equip Protein Powder
- 1/8 teaspoon baking soda (optional)
Instructions
- Place the heavy cream into a saucepan and heat over medium high heat until simmering.
- Meanwhile, place the macadamia nut milk and yolks into a blender and puree until light and fluffy.
- While the blender is running on low, slowly add the hot cream to the blender which will cook the yolks. Add the rest of the ingredients and gently pulse to combine well. Taste and adjust sweetness to your liking.
- Place the protein ice cream into an ice cream maker and follow the directions of your ice cream maker. (click HERE to find the ice cream maker I LOVE)!
- Store in an airtight container in the freezer for up to a month.
Video
Nutrition
Calories: 261 | Fat: 23.4g | Protein: 12.3g | Carbohydrates: 2.5g | Fiber: 0.2g | P:E Ratio: 0.5