Making ice cream with MCT oil and salt may seem unusual, but they play important roles: the oil gives the ice cream a smooth texture and the salt helps keep it soft.
Ingredients
- ¾ cup plus 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive)
- ½ cup strong-brewed decaf espresso or coffee, chilled
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ¼ cup MCT oil
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)
- ½ teaspoon fine sea salt
Special Equipment
How to Make It
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 332 kcal Calories from Fat: 317.7 kcal |
|
% Daily Value*
|
| Total Fat 35.3 g 101% |
Trans Fat 0.0 g |
carbohydrates 1.1 g 1% |
Protein 4.1 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |