Almond milk ice cream with monk fruit

Updated at: Tue, 22 Aug 2023 13:50:34 GMT

Step 1

INSTRUCTIONS

Step 2

Tap on the times in the instructions below to start a kitchen timer while you cook.

Step 3

In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside. If making the chocolate flavor, whisk in the cocoa powder.

Step 4

In a small saucepan, heat the almond milk until it just starts to simmer. Remove from heat.

Step 5

Very slowly, pour the hot almond milk into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)

Step 6

Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.

Step 7

Remove from heat. Whisk in the vanilla vigorously – it will get frothy. Cover and refrigerate for at least 4 hours, until very cold (40 degrees F (4 degrees C) or less).

Step 8

If making the cookie dough flavor, prepare the chocolate chip cookie dough. In a medium bowl, beat together the coconut oil and powdered sweetener. Beat in the vanilla. Beat in the almond flour and sea salt, until crumbly like cookie dough. Stir in chocolate chips. Cover and refrigerate cookie dough until ready to use.

Step 9

Once the custard is very cold, pour it into a pre-frozen ice cream maker bowl. Churn for 25 minutes, until the ice cream is the texture of soft serve, but more chunky. (If making the strawberry flavor, add 1/2 cup of strawberries before churning and the remaining 1/2 cup after 15-20 minutes of churning.)

Step 10

Serve right away, or for firmer ice cream, transfer to a freezer container and freeze until solid.

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