Those who like me now, sit on a low-carb diet, also sometimes want to treat themselves to something delicious. And although stores now have a good selection of keto products, their prices are unreasonably high. Homemade ice cream is not inferior to the store's taste and quality, and in some ways even surpasses it. The ice cream has a very soft, silky texture. It is prepared fairly quickly (except for the freezing process). I was very happy with the result!
In a large bowl, combine the coconut milk, sweetener, lemon, salt, mint extract, avocado, and I decided to add a tablespoon of melted liquid ghee (pure otsebyatina), and mix with an immersion blender until smooth. My blender had a long life, but my mixer did a great job.
Pour the mixture into a saucepan and heat for 5 minutes. Slowly, very gradually add the xanthan gum, whisking in parallel with a whisk until it completely dissolves.Pour the resulting mixture into another bowl through a sieve. Cover with cling film so that it fits snugly directly to the mixture. Allow to cool.
Meanwhile, whisk the cream to soft peaks (or you can take ready-made whipped cream, without sugar). Add half a teaspoon of vanilla extract to the cream (or to taste). Stir with a spoon.And at this stage, I divided the mass into two parts - one larger, the other smaller. In the smaller one, I add cocoa powder (without sugar, of course).
Mix the cream mass with mint (mass and whisk until smooth.
The same is done with the chocolate mass-mix it with the remaining part of the cream mass.
In the mint-avocado mixture, put chocolate chips (or crumbs, or any other filler to taste, but you can not put anything, it already depends on your preferences). Stir with a spoon.
Add ground pecans to the chocolate mixture. Stir with a spoon.We put our ice cream in containers, cover it tightly and put it in the refrigerator for at least 6 hours (preferably overnight).
Our low-carb, sugar-free keto ice cream is ready. Bon Appetit!