Cherry Bakewell Keto Ice Cream. Using Cuisinart ice cream and gelato maker, only takes 30 mins to churn. Per 100g serving only 54 cals, 3.5g carbs, 4g protein, 2.5g fat.
Start the machine turning whilst you get the ingredients ready.
With a hand blender whizz up 300g thick Greek or natural yoghurt (Yeo Valley Super Thick Natural Yoghurt makes a really creamy consistency), 200ml unsweetened almond milk (Plenish is the best brand with all natural ingredients), 30g Allulose, tsp almond extract and a pinch of salt. Add to the ice cream maker and leave to churn for around 20-30 mins.
Whilst the base is churning, measure 100g frozen cherries and allow to thaw. Use a hand blender to whizz into a thick cherry paste.
When the mix is looking firmer and not moving around the bowl stop the mixer and put into a airtight container swirl in the cherries and put into the freezer to firm up a little more. Or if you like it super soft eat straight away After a couple of hours the ice cream will be a perfect consistency.
The ice cream will firm up a lot over time so you will need to remove from the freezer around 10 minutes before serving.
Keto Rules 