Keto Licorice Ice Cream Recipes

KETO LICORICE RECIPE

Steps:

• Line a 30 x 30 cm baking tray with baking paper. See Note 9.
• Pour water into a medium-sized saucepan. Sprinkle gelatin over surface of water or add gelatin leaves one at a time to the water, ensuring they are completely immersed in the water. Leave gelatin to bloom for 10 minutes.
• Combine sweetener, syrup, salt and anise extract in a small bowl. Reserve
• Place saucepan onto low-medium heat and begin to melt the gelatin. Whisk until all gelatin is dissolved and completely lump free. Add in sweetener mixture and whisk to combine.
• Over low-medium heat bring licorice to a low boil. Whisk through black colour, if using. Once mixture has come to a low boil allow to bubble for 1-2 minutes.
• Whisk whey protein isolate into licorice and continue to heat for 1-2 minutes whisking continuously. Do not leave it or allow it to burn.
• Pour licorice into prepared tray. Work fast as licorice will begin to set. Spread mixture and tap tray to remove any bubbles and smooth the mixture. Place into the fridge or freezer for 5-10 minutes. Cut into strips.

KETO LICORICE ICE CREAM

Steps:

• In a saucepan over low heat, warm and whisk 2 cups of the cream and the stevia and/or erythritol. Whisk until the sweetener has dissolved completely. Pour into large bowl and set aside.
• In the same saucepan, add remaining 1 1/2 cups heavy whipping cream, flax milk, and yolks. Heat gently while stirring, until mixture coats the back of a spoon.
• Pour the egg mixture into the large bowl you've set aside with the cream and sweetener. Add the activated charcoal, vanilla, and anise oil and stir thoroughly.
• Cool completely and then pour into ice cream machine and churn according to your manufacturer's instructions (mine usually takes 25-30 minutes depending on how long I've let it cool first).
• Serve and enjoy!
• Warm and whisk all ingredients except the flax milk, anise oil, and 2 1/2 cups of the heavy whipping cream. (For the no-churn version, you'll leave out the flax milk completely.)
• Cool completely in the fridge (this may take an hour or more).
• Mix the 2 1/2 cups heavy whipping cream and anise oil and whip until soft peaks form. Fold this mixture together with the cooled mixture and spread in a pan.
• Freeze until hardened to your preference (at least 2 hours).