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Kay’s Nice Cream

The ice cream substitute that is a low GI, keto friendly and low lactose content dessert that will satisfy your desire for ice cream and still be guilt free. 1c heavy whipping cream 2c frozen fruit of your choice (even frozen sliced bananas will do) (juicy fruits, such as oranges, melons are not suitable. Use frozen juice instead) 1 ½ c almond milk 1c non-dairy sweetened coffee creamer; if you use unsweetened creamer you will need to add ¼ c extra Agave Nectar ½ c Agave Nectar or sweetened to taste 2 tsp vanilla extract 1/2c Whey Protein

Instructions: Whip the heavy cream to soft peaks and set aside. In a blender mix the other ingredients until smooth and blended. If you desire some chunks of fruit in your dessert, add the fruit last or add a portion in the beginning and the remainder at the end. Pour your nice cream blend into a large mixing bowl and fold the whipped cream into the liquid with a whisk. Fold until mixed well but still fluffs of cream still exist. Pour your nice cream into containers, should make 3-4 pint containers, and place in the freezer. When ready to eat, allow the nice cream to partially thaw on the counter until somewhat soft, then whip again with a fork until you get the creamy consistency.



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