Black (Charcoal) Ice Cream Keto Edition

We’ve gotta have something super trendy and “wow factor” worthy on this list. I refuse to buy into the rainbow food or crazy milkshake trend, but charcoal ice cream I can get on board with. You do need activated charcoal powder for this recipe, but it’s a good ingredient to have on hand anyway, as it’s great for supporting the gut.

Ingredients

½ cup coconut cream
⅓ cup erythritol
3 Tbsp activated charcoal
6 egg yolks
2 tsp vanilla extract
2 cups full-fat heavy cream

How to make:

Have a freezer-safe airtight container standing by
In a bowl, whisk together the coconut cream, erythritol, charcoal and egg yolks and vanilla extract until smooth, set aside
Pour the cream into a heatproof bowl
Place the bowl over a saucepan of hot water and place over a low-medium heat
Allow the cream to become hot but not boiling
Pour about a third of the hot cream into the egg mixture and whisk as you pour
Pour the egg mixture into the bowl with the rest of the hot cream and place the bowl back over the heat so that all of the ingredients are combined and heating together
Keep whisking as the mixture slightly thickens
Pour the mixture into your prepared freezer-safe container and leave to cool until warm
Place a lid over the container and pop it into the fridge
Every hour, give the ice cream a good, hard stir so that it freezes to a soft and creamy texture as opposed to a hard, icy texture.

Note: This recipe tastes great no matter what you do. BUT... to get the ice-cream consistency you know and love we recommend freezing then liquifying the ice cream several times until it is creamy. This can take several hours. Well worth it!