【生酮ketogenic】薄荷冰淇淋無糖無蛋 low carb/gluten-free

綜合評分 7.0

轉載自http://www.ditchthecarbs.com/2016/04/04/sugar-free-mint-ice-cream/ 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml Serving size: ½ cup ice cream and 2 tbs magic shell Calories: 364 Fat: 35g Carbohydrates: 11.7g Fibre: 8.4g Protein: 3g

用料

牛油果avocado,scooped out 2只
無糖杏仁奶unsweetened almond milk 1 cup
多脂鮮奶油heavy cream 1 cup
酸橙汁/檸檬汁（可選）lime/lemon juice (optional) 1 tbsp
薄荷提取物（薄荷粉）mint extract 1 tsp
海鹽調味fine sea salt to taste ½ tsp
融化的椰子油coconut oil melted ⅓ cup
無糖可可粉cocoa powder unsweetened ⅓ cup
甜葉菊粉或其他甜味劑powdered stevia or sweetener of choice ⅓ cup
香草vanilla 1 tsp
海鹽調味fine sea salt to taste ½ tsp

做法

1

冰淇淋部分︰將所有材料加入攪拌機攪拌均勻。Place all the ingredients in a blender and blend until smooth. 加入冰淇淋機攪拌至凍結並輕盈光滑奶油狀。立即食用或放入冰箱冷凍，最多儲存一個月。 Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer
2

脆皮部分︰所有材料放在一個碗中，攪拌至無塊狀物即可淋在冰淇淋上。Place all the ingredients in a bowl and stir until there are no lumps. 冷藏可儲存2周，冷凍1個月。使用前需加熱使其融化為液體。 Store in the fridge for up to 2 weeks or freezer for 1 month. You will have to warm it up to become a liquid again before using. 口味可以變化，比如用薄荷油或杏仁提取物代替香草。Flavour variations - replace the vanilla with peppermint or almond extract

小貼士

如果沒有冰淇淋機，則需要放入冷凍櫃中，每半小時拿出來攪拌一次。 * If you don't have an ice cream maker, pour the sugar free mint ice cream into a shallow dish and pop in the freezer. Stir each half hour to break up any ice crystals. 也可以把冰淇淋放入冰棒模具。 *You can also pour the ice cream mixture into popsicle molds instead.

所在的分類

冰淇淋

好料理

【生酮ketogenic】薄荷冰淇淋無糖無蛋 low carb/gluten-free

用料

做法

小貼士

所在的分類

相關食譜

好料理

【生酮ketogenic】薄荷冰淇淋 無糖無蛋 low carb/gluten-free

用料

做法

小貼士

所在的分類

相關食譜

【生酮ketogenic】薄荷冰淇淋無糖無蛋 low carb/gluten-free