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–+ servings

Savory Tom Kha Gai Butter Ice Cream

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 6 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine Asian
Servings 8 servings
Calories 350

Equipment

Ice Cream Maker

Ingredients
  

  • 14 tablespoons coconut oil or 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.

Nutrition

Calories: 350 | Fat: 36g | Protein: 5g | Carbohydrates: 2g | Fiber: 0.3g | P:E Ratio: 0.1