12 servings
Prep: 7 hrs 15 mins
Deliciously creamy no-churn LCHF ice cream made from cream cheese and olive oil that is sandwiched together with a lovely almond base.
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Ingredients (15)
BERRY COULIS:
250 ml | mixed berries — fresh |
60 ml | water |
60 ml | xylitol |
5 ml | vanilla — essence |
ICE CREAM:
310 ml | cream cheese — plain, at room temperature |
1 cup | milk |
60 ml | xylitol |
1 tsp | vanilla — essence |
125 ml | cream — fresh, whipped |
almond base: — Grouping | |
200 g | almond flour |
100 g | butter — salted, melted |
3 | honey |
2 | eggs — large, whisked |
1 tsp | vanilla — essence |
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