Ingredients
Keto Ice Cream
- 750 g pure cream, (Paul’s or local)
- 120 g Lakanto Monkfruit pure icing sugar sweetener, (Available at Woolworths/Coles)
- 6 egg yolks
- 1 teaspoon Pink Himalayan Salt
- 1 teaspoon vanilla extract
- 10 g Protein Powder, (I used Noway Vanilla Salted Caramel)
- 1 level teaspoon xanthan gum
Optional add ins
- macadamia nuts
- Freeze dried raspberries
- frozen raspberries
- Sugar free chocolates, (Well naturally, Vitawerx)
- Etc
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Insert butterfly whisk.
- Using 50g of cream in a small dish, mix in the protein powder and xanthan gum till smooth (this prevents them clumping) add to TM bowl.
- Add remainder of cream, sweetener, egg yolks, salt and vanilla to TM bowl.
- Mix 5 sec / sp 4 scrape down sides.
- Cook mixture 9 min / 90°c / Sp 2
- Strain mix to remove any lumps.
- Place into a shallow dish (silicone is great) or large ziplock and lay flat on a baking tray and freeze for 8 hours of over night to set.
- When set, remove from freezer and cut into small chucks, place in TM bowl mix 30 sec / sp 7.
- Scrape down sides and repeat previous step until smooth.
- Here you can add in any extras if you wish.
- Place in Mix Shop icecream moulds or in a single tub. Freeze again until set
- OPTIONAL for single serve ice creams. Remove from moulds and drizzle with melted sugar free chocolate, sprinkled with freeze dried raspberries etc. have fun!
Prepare Ice Cream base
Re-mix, add flavourings and mould.
Tip
Using the silicone ice cream moulds from The Mix Shop you can create single serves.
This recipe is keto friendly with less than 2.5 g of carbs per 100g. The mix shop moulds are approx 70-75g filled.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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