• Fat: 139.12
• Protein: 29.45
• Net Carbs: 18.85
• Fiber: 13.37
• Calories: 1446
• Ratio: 2.88:1

Chocolate Mint Ice Cream

Ingredients 

8.5 ounces (250 grams) coconut milk, Aroy-D  

2 egg yolks 

1 tablespoon (15 grams) cacao powder

 4-5 (5 grams) fresh mint leaves 

Stevia to taste 

1 pouch (226 grams) Functional Formularies Keto Formula 

2 tablespoons (30 grams) MCT oil 

Directions 

1. In a saucepan, combine the coconut milk, egg yolks, cacao powder, mint leaves, and stevia (if using). Whisk until completely combined. 
2. Gently heat on medium low, stirring constantly, until the mixture reaches 160 degrees. The mixture should begin to thicken. 
3. Pour the cooked custard through a fine mesh sieve to remove any pieces of cooked egg and the mint leaves. 
4. Add the Functional Formularies Keto Formula and the MCT oil to the custard and stir very well to combine. Chill the in the refrigerator until completely cool. The mixture can be prepped and stored in this state until you are ready for the final step. 
5. Following manufacture instructions, pour the custard into an ice cream maker and churn until the mixture reaches the consistency of soft serve ice cream. Enjoy immediately and freeze leftovers in ice pop molds. The ice cream will be very hard once completely frozen.