Recipes
White Chocolate Macadamia Ice Cream
-
8 oz. Macadamia Nuts, roasted and salted
-
2 cups Coconut Milk
-
2 large Eggs
-
4 large Egg Yolks
-
1/2 cup Caveman Coffee Cacao Butter (Also on Amazon)
-
1/3 cup Erythritol
-
20 drops Liquid Stevia
-
1 tsp. Vanilla Extract
-
1/2 tsp. Xanthan Gum
- Place macadamia nuts in a food processor and pulse into a paste.
- In a small saucepan over low heat, melt the Caveman Coffee cacao butter.
- Combine all ingredients in large bowl and blend with an immersion blender, or puree in countertop blender until thoroughly mixed.
- Chill in freezer for about 1 hour.
- Add to ice cream machine and churn according to manufacturers directions.
