Keto Coffee Ice cream
- 2 cups Heavy Cream
- 1/ 8 tsp Salt
- 1 tsp Vanilla Extract
- 1/ 3 cup Powdered Monkfruit
- 1-2 tsp Javy Coffee Concentrate
In a large bowl whisk all the ingredients until they are fully combined.
If you have an ice cream machine, simply churn according to the manufacturer’s directions. To make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender, you can also use a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw them before serving.