Strawberry Butter-cream ice candy (sugar free, silky smooth & ketogenic) or Bulletproof Coffee/ Cocoa ice cream

Do you like ice cream? Feel like the only ice cream worth heaving is italian ice cream from the gelateria? You tried numerous home ice cream methods but they go rock solid and by the time you can get the spoon in the stuff is a soggy puddle of liquid again?

Don’t despair, I may have a solution for you. This recipe makes creamy ice cream you can make at home.

This version is based on a butter cream with fresh strawberries blended in. I made little ice cream candies in a ice cube mould.

Don’t like strawberries in ice cream, try Bulletproof Coffee/ Cocoa ice creams, as mini bite ice-candies or as ice pops.

Don’t know why Bulletproof coffee is special and health promoting because it does is processed to give you a low-toxin bean? Get the low down here.

Once the strawberry version was set I decided since many people think chocolate and strawberries are a good fit, i covered a few frozen ones in melted 90% Lindt chocolate, that gave the ice candies the edge.

They are like pralines, crunchy outside melty centre, and they will support your ketogenic diet with all that grass fed butter in there, what more can you want?

 

Butter-cream ice cream base with strawberries:

Makes: 200ml – it made about 18 small ice cubes

Prep time: 15 min

Freezing: at least 40min best 1-2 hours

You need:

• 1 medium egg white
• 100g Butter “grass fed if possible” (unsalted at room temparature)
• 100g fresh strawberries blended to a smoothy
• 25g Stevia-sweet granules 1:1

• 4 squares 90% Lindt chocolate

Instructions:

Blend the 100g fresh strawberries in the food processor to a smoothy (I used the small chopper container). Set a side.

Prepare a put of hot water for double boiler on the hob.

Place the egg white with the Stevia-sweet Granules in to a metal bowl in a double boiler.

Beat the egg white with the Stevia-sweet Granules until the mass is stiff and glossy silky. (it first goes frothy before it goes white and silky)

remove from double boiler and place silky egg white mass into a new bowl, add small pieces of the room temperature butter bit by bit, making sure the last piece added is fully integrated into the mass before adding more.

You will finish with a creamy yellowish butter cream.

Now add the strawberry smoothy and whisk in with electric mixer until well combined.

 

Fill into flexible ice cube moulds place in freezer for at least 40min, better to leave them in a little longer so they are set through. The butter solidifies again giving the ice candy the shape.

Once set remove from mould and place into another container keep in freezer for when you want to eat them.

Optional chocolate covering:

Chocolate covered strawberry cream candy:

If you want to cover some with chocolate, remove them from the mould.

Have the chocolate melded in double boiler on low heat, fill into a very small bowl/ container so the chocolate mass is a little deeper.

Lay each ice candy in upside down, flip over with a fork and place on a sheet of cling film. (yes cling film is not very paleo but it lets you peel off the  candies without ripping off the bottom chocolate covering, you could probably use grease proof paper too)

 

Butter-cream ice cream base with Bulletproof Coffee & Cocoa:

Makes: 200ml – it made about 18 small ice cubes or 5-6 ice pops

Prep time: 15 min

Freezing: at least 40min best 1-2 hours (for Ice pops best over night)

You need:

• 1 medium egg white
• 100g Butter “grass fed if possible” (unsalted at room temperature)
• 50ml Bulletproof Coffee (I used two coffee coops to make it strong)
• 1tbsp Bulletproof Cocoa powder
• 25g Stevia-sweet granules 1:1

 

 

The process is very much the same as for the Strawberry version.

At the point where you add the Strawberry puree you have your brewed cooled coffee mixed with the cocoa powder ready to mix in.

I noticed that the coffee liquid did not want to stay quite combined with the butter-cream, I thought the recipe was ruined, but it was actually nice, the separated coffee fluid gave the ice a texture, the taste is delicious, strong and the ice melts in your mouth.

 

TIPS:

– you can use normal sugar if you need to.

– keep in the freezer and eat as desired, no need to thaw before consuming, they are just perfect.

– if you are making another flavour, ensure that the flavouring part is not too watery or your mass will become runny. I think my ratios were a luck accident.

– you can use other coffee too, but Bulletproof Coffee is just the best quality you can get.

– you can use other cocoa too, but Bulletproof Cocoa powder is just the best quality you can get.

 

Now that I have found such a great base I will try other flavours with this.

Which flavour are you going to make? Mint chocolate chip?

 

OMG this is heaven, soft, cold, melting, crunchy, fruity….I have found my ice cream base.

MK xx