Scott Gooding and Matilda Brown from The Good Farm Shop developed the original version of this recipe for Scott's Keto Diet book, subsequently re-worked it, and have re-released it, so it’s even sweeter!
It’s a decadent ice cream, full of velvety texture and flavour, it’s also all-natural and abso-bloody-lutely hands-down, off-the-charts delicious!
Serves 8
Ingredients
4 whole eggs
4 egg yolks
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons coconut oil
3 tablespoons MCT oil
1/4 cup shredded coconut
100 g butter
¾ cup frozen blueberries
½ cup cacao powder
2 tbs honey (more if preferred)
Toasted nuts, for serving
Method
Throw all the ingredients except the nuts into a blender and blitz for 10–20 seconds, or until the mixture is lump-free.
Transfer to a freezer-safe container, cover and place in the freezer.
Freeze for minimum 4 hours. .
Remove from the freezer 5–10 minutes before serving. Top with some toasted nuts.
You can check you The Good Farm Shop here and for a 10% discount on any purchase at The Good Farm shop, use this link to order!
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