Wild Orange & Chocolate Chip Keto Ice Cream
This delicious keto ice cream recipe is simple and tastes amazing. Why not get creative and use the base recipe but change it up by using other doTERRA essential oils for flavouring. Some examples could be other citrus oils, or peppermint, or if you're keen you could experiment with spice oils such as cinnamon, clove or cardamom.
Equipment
- 2 Large bowl
- 1 Beater
Ingredients
- 4 Large eggs Free range/organic
- 1/4 cup Powdered erythritol or erythritol/stevia blend eg Swerve or Natvia
- 1/4 tsp Cream of tartar
- 1.5 cups Pure cream
- 1/3 cup Sugar free chocolate chips or chocolate pieces Unsweetened or sweetened with Stevia
- 12 drops doTERRA Wild Orange essential oil
Instructions
- Separate the eggs between two bowls.
- Add the cream of tartar to the egg whites and beat them with a mixer until soft peaks form.
- Slowly add the Erythritol sweetener and beat for another minute.
- In a separate bowl, beat the cream until peaks form.
- In a third bowl, whisk the yolks.
- Chop the chocolate or chocolate chips into small pieces in a blender or grate.
- Fold in the egg whites into the whipped cream (do not stir).
- Fold in the egg yolk mixture.
- Add the chocolate and 12 drops of Wild Orange essential oil
- Fold until well combined
- Pour the mixture into a freezer-friendly container and freeze until firm.
- Remove from the freezer and allow to soften for 15 minutes before serving. Top with berries and/or nuts if wanted.
Notes
Note 1 - The secret to making this yummy Keto ice cream creamy and delicious is folding the whites into the cream – not stirring! This keeps air in the mixture, making it light and creamy.
Note 2 - If you can’t find powdered erythritol, put granulated erythritol into a blender and whizz it up until it reaches a finer, powder like consistency. I used my Thermomix for this, but even if you have a bullet type smoothie maker it should do the trick.