Keto Moose Tracks Ice Cream
As you have probably gathered, I’m a huge ice cream fan! But I find it so hard to find a good ice cream that is both dairy free and refined sugar free. That’s why I created our amazing Coconut Ice Cream inspired by my favorite paleo ice cream shop in Venice called Kippy’s. This Moose Tracks recipe takes it to another level! It’s keto, so very low in sugar, and makes you feel like you just picked up a pint from your favorite artisanal ice cream shop!
1 pint coconut cream, raw & organic, at room temp
3 drops monk fruit sweetener or stevia extract
2oz. 100% cacao
1 tbsp coconut oil
1 tbsp peanut butter or Sunbutter
Combine the coconut cream and preferred sweetener by whisking them together. Place the mixture in a bowl, cover with plastic wrap, and chill completely in the fridge. Then run the mixture through an ice cream machine. Place in the freezer.
After ice cream is finished and set in freezer, melt cacao with coconut oil over the stove, and stir in peanut butter or sunbutter and then swirl into finished ice cream. Then put back in freezer to set.
*note that if you’re in a rush, you can always buy the coconut ice cream at the store and swirl in the cacao & PB/SB mixture!