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This low-carb ice cream recipe is a fat bomb with almost 94% of the calories from healthy fats! Fat bombs are snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include enough healthy fats in their diet or follow what is known as fat fast. It's so sating, that one scoop per serving is enough — trust me, with this fat bomb, you won't need more!

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Creating this recipe, was not easy. It took me several attempts before I was completely happy with the result. My first attempt was too sweet and lumpy. I tried everything to make it smooth but the fat would always separate and create a lumpy texture. I tried using ingredients at room temperature, heated and even tried to whip the egg whites hoping for a completely smooth result. As I realised, the only way to avoid the lumpy texture was to blend it using an immersion blender half way through the cycle of my ice-cream maker. If you do that, you will get a really creamy and rich ice-cream that tastes similar to frozen cupcake frosting.

Note: To get powdered Erythritol, simply place it in a food processor and pulse for about 15-20 seconds. If you use whole Erythritol, it will not dissolve and will create unwanted crunchy texture.

If you have an ice-cream maker or you are planning to get one

I use this professional ice-cream maker from Cuisinart that has a built-in freezer. It's easy to use and makes excellent ice-cream. Depending on your budget, there are some cheaper ice-cream makers without built-in freezer.

Can I make this fat bomb without an ice-cream maker?

I haven't tried this recipe without an ice-cream maker but I think it will work without it too. Just mix all the ingredients and place them into a freezer-friendly container. Then, take it out from the freezer every 30-45 minutes and blend or mix well. Keep repeating until you reach desired consistency. The only drawback is that it will take longer and you may not get a completely creamy result.

Using raw eggs?

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.

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Tips for super soft ice-cream

This recipe produces soft and creamy ice-cream. However, once left in the freezer for several hours, it will get hard as rock. Below are some tips to help you keep it soft:

Vodka or other similar alcoholic drink — about 1 / 4 cup. Vodka is best as it's neutral and leaves no aftertaste.

cup. Vodka is best as it's neutral and leaves no aftertaste. Vegetable glycerin — 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.

MCT oil — about 1 / 4 cup instead of 1 / 4 cup coconut oil.

cup instead of cup coconut oil. Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.

Note: This recipe is inspired by Creamy Coconut “Get Some” Ice Cream from Bulletproof

0 days, 0 hours, 40 minutes Hands-on 20 minutes Overall 1 hour Serving size 1 scoop, about 1/ 3 cup/ 85 g/ 3 oz Allergy information for Ultimate Keto Ice-Cream aka Frozen Fat Bomb ✔ Gluten free ✔ Dairy free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1 scoop, about 1/ 3 cup/ 85 g/ 3 oz)

Net carbs 1.6 grams Protein 3.6 grams Fat 34.4 grams Calories 327 kcal Calories from carbs 2%, protein 4%, fat 94% Total carbs 1.6 grams Fiber 0 grams Sugars 0.5 grams Saturated fat 25 grams Sodium 25 mg ( 1 % RDA ) Magnesium 15 mg ( 4 % RDA ) Potassium 94 mg ( 5 % EMR )

Ingredients (makes 8 servings) 1 / 2 cup virgin coconut oil, room temperature (120 ml/ 4 fl oz)

cup virgin coconut oil, room temperature (120 ml/ 4 fl oz) 1 / 2 cup butter, room temperature (110 g/ 3.8 oz)

cup butter, room temperature (110 g/ 3.8 oz) 4 large egg yolks

2 large eggs

1 / 4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)

cup powdered Erythritol or Swerve (40 g/ 1.4 oz) 25-30 drops Stevia extract

1 cup coconut milk or heavy whipping cream, room temperature (230 ml/ 8 fl oz)

seeds from 2 vanilla beans or 2 tbsp sugar-free vanilla extract

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova