Whip the cream
6 minWhip the cold cream for 6 minutes until stiff peaks form.
This ketogenic treat is made by whipping heavy cream with cocoa and erythritol and freezing it to a smooth consistency, keeping the carbohydrate content low. It can be stored in the freezer and scooped whenever needed.
Whip the cold cream for 6 minutes until stiff peaks form.
Fold in the cocoa, erythritol and vanilla gently.
Transfer the mixture to a lidded container and freeze for at least 4 hours, stirring every hour.
Whip the cream to stiff peaks; underwhipped cream leaves ice crystals once frozen. Stir the mixture every hour, or it will turn gritty. Allergens: contains milk and dairy.
Replacing part of the cocoa with unsalted peanut butter adds a nutty depth; the carbohydrate content rises only slightly.
Admin DadaGastro · verified in test kitchenKremayı tarifte önerilen 6 dakika yerine 8 dakika çırptım çünkü sert köpük olduğundan emin olmak istedim, dondurduktan sonra hiç buz kristali oluşmadı; 6 kişilik porsiyon tam kremsi çıktı.
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