【生酮ketogenic】薄荷冰淇淋 无糖无蛋 low carb/gluten-free
【生酮ketogenic】薄荷冰淇淋 无糖无蛋 low carb/gluten-free的做法说明
转载自http://www.ditchthecarbs.com/2016/04/04/sugar-free-mint-ice-cream/
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup = 16 tbsp = 48 tsp = 240 ml
Serving size: ½ cup ice cream and 2 tbs magic shell
Calories: 364
Fat: 35g
Carbohydrates: 11.7g
Fibre: 8.4g
Protein: 3g
【生酮ketogenic】薄荷冰淇淋 无糖无蛋 low carb/gluten-free的食材和调料
| #无糖无蛋薄荷冰淇淋 | |
| 牛油果avocado,scooped out | 2只 |
| 无糖杏仁奶unsweetened almond milk | 1 cup |
| 多脂鲜奶油heavy cream | 1 cup |
| 颗粒或粉状甜叶菊（或根据口味选择其他甜味剂）granulated or powdered stevia (or sweetener of choice to taste) | ½ cup |
| 酸橙汁/柠檬汁（可选）lime/lemon juice (optional) | 1 tbsp |
| 薄荷提取物（薄荷粉）mint extract | 1 tsp |
| 海盐调味fine sea salt to taste | ½ tsp |
| #巧克力脆皮 | |
| 融化的椰子油coconut oil melted | ⅓ cup |
| 无糖可可粉cocoa powder unsweetened | ⅓ cup |
| 甜叶菊粉或其他甜味剂powdered stevia or sweetener of choice | ⅓ cup |
| 香草vanilla | 1 tsp |
| 海盐调味fine sea salt to taste | ½ tsp |
【生酮ketogenic】薄荷冰淇淋 无糖无蛋 low carb/gluten-free的做法与步骤
- 1.
冰淇淋部分： 将所有材料加入搅拌机搅拌均匀。Place all the ingredients in a blender and blend until smooth. 加入冰淇淋机搅拌至冻结并轻盈光滑奶油状。立即食用或放入冰箱冷冻，最多储存一个月。 Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer
- 2.
脆皮部分： 所有材料放在一个碗中，搅拌至无块状物即可淋在冰淇淋上。Place all the ingredients in a bowl and stir until there are no lumps. 冷藏可保存2周，冷冻1个月。使用前需加热使其融化为液体。 Store in the fridge for up to 2 weeks or freezer for 1 month. You will have to warm it up to become a liquid again before using. 口味可以变化，比如用薄荷油或杏仁提取物代替香草。Flavour variations - replace the vanilla with peppermint or almond extract
小贴士
如果没有冰淇淋机，则需要放入冷冻柜中，每半小时拿出来搅拌一次。
* If you don't have an ice cream maker, pour the sugar free mint ice cream into a shallow dish and pop in the freezer. Stir each half hour to break up any ice crystals.
也可以把冰淇淋放入冰棒模具。
*You can also pour the ice cream mixture into popsicle molds instead.
