Coconut Almond Vanilla Ice Cream
- 3/4 cup coconut oil, melted
- 1/4 cup almond butter
- 4 egg yolks
- 4 free-range eggs
- 1/2 cup natural vanilla protein
- 1 cup stevia sweetener granulated
- 2 tsp vanilla extract
- 1/2 cup crushed ice cubes
Place all ingredients (except ice cubes) in your high-speed blender; blend on high mode for 2 minutes.
Remove the lid and dump crushed ice. Cover and continue to blend for 1 - 2 minutes.
Transfer mixture to a large, resealable freezer bag, and freeze until semi- rm, for 4 to 6 hours.
Serve as the ice cream.
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