MAPLE WALNUT ICE CREAM – NO CHURN KETO RECIPE #healthydessert #diet

MAPLE WALNUT ICE CREAM – NO CHURN KETO RECIPE #healthydessert #diet

Maple pecan frozen yogurt is one of my untouched top picks. This custom made maple frozen yogurt formula is keto, without sugar, and totally astonishing. It's no-agitate and remains scoopable considerably after days in the cooler! What's more, at under 3g all out carbs, you can bear to enjoy this velvety low carb treat.

When the consolidated milk was done, I let it cool and refrigerated it for a couple of hours. At that point I prepared some more cream, collapsed the two together, and blended in some slashed pecans. Try not to toast the pecans for this dessert, as they can get sort of unpleasant. You could supplant the pecans with walnuts, or you could skip them inside and out.

At that point I essentially spread the blend in a clay dish and set it in the cooler. No agitate frozen yogurt sets aside a long effort to freeze so I left it there medium-term. Also, the following day, it was delicate and scoopable, straight out of the cooler! It's probably the best low carb frozen yogurt I have ever constructed.

Also Try Our Recipe : Red Hot Cinnamon Gummies Keto Low Carb Sugar-Free

MAPLE WALNUT ICE CREAM – NO CHURN KETO RECIPE #healthydessert #diet

Ingredients

  • 2 1/2 cups heavy whipping cream divided
  • 1/4 cup Swerve Brown
  • 1/4 cup Bocha Sweet
  • 2 tbsp butter
  • 1 1/2 tsp maple extract
  • 1/4 tsp xanthan gum
  • 1/3 cup chopped walnuts

Instructions

  1. In a medium saucepan over medium heat, bring 1 1/4 cups of the whipping cream and the two sweeteners to a simmer. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time. 
  2. Remove from heat and whisk in the butter and maple extract. Sprinkle the surface with xanthan gum, whisking vigorously to combine. Let the mixture cool to room temperature and then refrigerate until chilled, about 2 hours.
  3. In a large bowl, beat the remaining whipping cream until it holds stiff peaks. Fold in the chilled maple/cream until well combined. Stir in the chopped walnuts.
  4. Transfer the mixture to an airtight container and freeze until firm, about 5 hours. 

For more detail : bit.ly/2vS9bwp

Read More Our Recipe : VEGAN MINESTRONE SOUP

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