Keto Christmas Crack Ice Cream
Hands On Time: 20 minutes
Total Time: 45 minutes, plus chilling time
Serves 12 scoops
Calories – 299 kcal
Net Carbs – 3.4g
Protein – 2.7g
Fat – 30.3g
We all know that the best ice cream is rich and creamy, right? Keto ice cream is made using heavy cream and egg yolks, giving it that incredible richness, but until recently could be icy and hard due to the sweeteners used.
Well, say hello to my little friend –Sukrin Bake.
This incredible sweetener is made with allulose, that tastes and reacts just like sugar, without spiking your blood sugars, so that you can make a lusciously creamy ice cream and a crunchy toffee.
Combining the two? Well, I won’t say it’s genius – but you can.
I like to add nuts to my Christmas Crack for an extra dimension, but that is completely up to you.
6 ounces of butter
¼ cup of Sukrin Bake
¾ cup sugar-free chocolate chips
¼ cup of chopped nuts
Rich Vanilla Ice Cream:
2 cups of heavy cream
3 egg yolks
2 teaspoons of vanilla extract
¼ cup of Sukrin Bake
Make the ice cream custard first by placing all of the ingredients into a saucepan over medium-high heat and whisking until thickened.
Pour into a bowl and chill until cold.
To make the Christmas Crack, grease and line a small tin.
Place the butter and Sukrin Bake in a saucepan and gently heat over medium heat until melted and combined.
Allow to sit until it starts to bubble and then leave to cook for approx. 10 minutes, stirring occasionally.
When it reaches hard crack temperature (300⁰F) take it off the heat and whisk it vigorously for a minute.
Pour it into the prepared tin and add nuts, if using.
Let the toffee sit for 5 minutes and then sprinkle the chocolate chips over the top.
Wait for a few minutes until they melt and then spread the chocolate out over the top.
Chill until set, remove from tin and break into small pieces (I did mine with a plastic bag and a rolling pin)
Take your ice cream custard out of the fridge and prepare your churn.
Churn the ice cream until it reaches soft serve consistency, then add the crushed Christmas Crack, stirring it through.
Scoop the ice cream into a freezer-proof container and freeze until firm.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.