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Butter Pecan Ice Cream
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If you’ve enjoyed our Pecan Sandies recipe you will love this Butter Pecan Ice Cream. This keto-friendly ice cream is dairy-free, sugar-free, and sweetened with our BochaSweet granular sweetener. Typically, most pecan ice cream recipes have added butter, but for this recipe we will substitute with coconut oil for a vegan-friendly version.

This recipe has a creamy vanilla taste with the added crunchiness of pecans. For this recipe you will be using full-fat coconut cream and then “buttered” pecans that are sautéed in coconut oil for a delicious taste. This non-dairy butter pecan ice cream is plant-based and totally 100% guilt free.

Butter Pecan Ice Cream

Butter Pecan Ice Cream

  • Total Time: 1 hour
  • Serves: 6 servings

Ingredients:

  • 1 cup pecan pieces
  • 2 tablespoons coconut oil
  • 2 cans (14 oz) full-fat coconut cream
  • 1/2 cup plant-based creamer
  • 1/2 cup BochaSweet granular
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract

Instructions:

  1. Heat coconut oil in a small sauté pan over medium-low heat. Add in the pecan pieces in the coconut oil for about 5 minutes until pecans turn toasted. Remove from heat and set aside.
  2. Measure out 1/2 cup of coconut milk and set aside. Add coconut cream, BochaSweet, and salt to a small saucepan. Place over medium heat and whisk until sweetener is dissolved. Add in the vanilla extract.
  3. Stir in the xanthan gum to the reserved 1/2 cup coconut milk. Add the xanthan gum and coconut milk mixture to the sauce pan with the BochaSweet coconut milk mixture and bring to a boil, make sure to stir frequently.
  4. Remove from heat and add 1/2 cup of chilled plant-based creamer to cool down hot mixture.
  5. Transfer to an ice cream maker and churn according to manufacturer’s instructions.

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 460
  • Carbs: 21g
  • Calcium: 20mg
  • Iron: 4.3mg
  • Protein: 2g
  • Cholesterol: 0mg
  • Total Fat: 46g
  • Saturated Fat: 29g
  • Fiber: 5g
  • Sugar: 3g
  • Sodium: 160mg
  • Potassium: 300mg

Keywords: butter pecan ice cream

BUTTER PECAN ICE CREAM

Keto Chocolate Peanut Butter Ice Cream
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This Keto Chocolate Peanut Butter Ice Cream is quick and easy to make, it can be made without an ice cream maker in a high speed blender. It’s made dairy free, sugar free, and topped with our Chocolate Peanut Butter BochaBar. Typical ice cream has way too much sugar and other highly processed ingredients. This keto chocolate peanut butter ice cream recipe solves that problem with healthy good fats and a healthy sweetener that’s zero calorie and zero glycemic, our BochaSweet sugar replacement. A win-win!

Keto Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Ingredients:

  • 1 cup of ice
  • 1 scoop Collagen Peptides
  • 3 tablespoons coconut milk
  • 1/4 cup BochaSweet
  • 1/4 cup cacao powder
  • 3 tablespoons peanut butter
  • 2 teaspoons vanilla powder
  • Pinch of salt
  • 2 tablespoons cacao nibs (for topping)

Instructions:

      1. Add all ingredients to a high speed blender and blend on high for 45 seconds.
      2. Pour into a bowl and top with cacao nibs and a crumbled Chocolate Peanut Butter BochaBar.

Serves: 2-3 servings

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 250
  • Carbs: 24g
  • Protein: 11g
  • Fat: 17g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Potassium: 290mg
  • Fiber: 8g
  • Sugar: 2g
  • Calcium: 30mg
  • Iron: 5.1mg

Keywords: keto chocolate peanut butter ice cream recipe

Keto Mocha Ice Cream
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What if you can have a healthy, keto friendly ice cream without being loaded with sugar and other unnecessary ingredients that spike your blood sugars. With the hot summer months quickly approaching it’s time to get prepared for some super easy and delicious sugar-free frozen treats. Why not make it a keto mocha ice cream that combines a rich chocolate taste with coffee.

This ice cream recipe is dairy-free, free of high glycemic fruits, and other ingredients typically found in most ice cream recipes. Through trial and error, we have arrived at an ice cream recipe that tastes as good as the real thing.

Give this recipe a try and let us know how you like it!

Keto Mocha Ice Cream

Keto Mocha Ice Cream

Start to Finish: 15 minutes

Ingredients:

  • 1 cup of ice
  • 3 tablespoons coconut milk
  • 1/4 cup cacao powder
  • 3 tablespoons sunflower seed butter
  • 2 teaspoons vanilla bean powder
  • 3 tablespoons brewed coffee
  • 1/4 cup BochaSweet
  • 1 scoop Collagen Peptides
  • 3 tablespoons brewed coffee
  • 2 tablespoon cacao nibs
  • pinch of salt

Instructions:

  1. Add water to ice cube trays and store in the freezer ahead of time.
  2. Add all your ingredients starting with the dry ingredients and blitz for at least 45 seconds on high speed until it becomes a smooth and creamy ice cream consistency. If the ice cream consistency comes out too “soft” transfer to a freezer for a few hours until it is to your desired thickness.
  3. When it’s ready, add cacao nibs and crumbled Chocolate Peanut Butter BochaBars (optional) if you desire.

Serves: 2

Banana Chocolate Caramel Ice Cream

Have a sweet tooth for ice cream but want to avoid the weight gain? This delicious guilt-free ice cream recipe created by Jonathan (@jinglifestyle) adds a healthy spin on the beloved traditional ice cream.

Banana Chocolate Caramel Ice Cream

INGREDIENTS

  • 3 cups of ice
  • 3 tablespoons coconut milk/cream
  • 1/4 teaspoon vanilla
  • 2 teaspoons maca powder
  • 1-2 scoops whey protein powder
  • 1 tablespoon BochaSweet
  • 1 frozen banana
  • 1 egg yolk
  • Pinch of sea salt

    Caramel and Chocolate Syrup
  • 2 teaspoon BochaSweet
  • 1 tablespoon mesquite powder
  • 1/4 cup melted cocoa butter
  • 2 teaspoon BochaSweet
  • 1 tablespoon chocolate powder
  • 1/4 cup melted cocoa butter

DIRECTIONS

Begin by filling a high-speed blender with 1 cup of ice, coconut milk, maca, frozen banana, egg yolk, and remaining ingredients. Blend for a solid three minutes until super creamy.  Prepare for the ice cream maker or place in a freezer in a bowl for 1-2 hours (momentarily check on it and stir clumps). Create the butterscotch caramel topping by mixing ¼ cup cacao butter in a bowl with BochaSweet and mesquite powder. Whisk briskly. For the chocolate syrup you will follow a similar process with cacao butter but mix with some cocoa powder. Scoop ice cream into a bowl and pour the topping over.

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