Vanilla, Matcha, Chocolate Ice Cream Recipe

2 egg yolks, sugar substitute (the matcha flavor I made first, I added about 36g of sugar substitute) a few drops of lemon juice to get rid of the fishy, and use a whisk to beat them.

Add coconut milk, stir well.

I made the matcha first, whipped the whipped cream and matcha powder (the matcha powder can also be placed in the coconut milk just before mixing), beat it to 8-9 minutes, a little bit hard.

Whisk the whipped cream and the fresh coconut milk egg yolk. (you can actually taste it at this time. If it is not sweet enough, you can add sugar substitute. If it is too sweet, add Matcha and put it according to your own taste.).

This step is very important: continue to beat the cream with a whisk until it has lines. It can reduce the taste of ice slag and taste better.

Pour into the mold.

I also bought a small box and made a total of 3 popsicles and a 100ml ice cream box. In fact, there is a little more ice cream, which can be put into the box.

OK, put it in the refrigerator and refrigerate it for more than 4 hours.

Unmold the ice cream and continue to make the next flavor. If you have a lot of people in your family, you can buy more molds. I only have one mold. I waited a day to make 3 flavors.

Started making chocolate ice cream: eggs, sugar substitute and a few drops of lemon juice, and whip it up a bit.

Add cocoa powder and coconut milk and mix well.

The whipped cream is a bit hard (if other whipped cream is not easy to whipped, you can actually put a part of cocoa powder in the whipped cream, so that it will be better to whipped).

Continue to mix the two together, and then send them until the lines appear. The thicker the final taste, the better

This is the third time to make chocolate. It is found that it is more convenient to put it into a flower mounting bag.

You can shake the mold up and down in this way, which is not convenient for one person to shoot.

Put into the mold and refrigerate for more than 4 hours.

Start making vanilla-flavored ice cream: Whip the egg yolks, sugar substitute and lemon juice slightly, then add coconut milk and vanilla extract.

After whipping the whipped cream, add it to step 11, and then mix well.

Hit again until the lines appear, this is vanilla.

Vanilla OK.

Go on with the chocolate chip. This chocolate chip produces ketones and is very friendly.

Peanuts are cooked peanuts, salt and sugar free.

Roll or knock with a rolling pin.

Add coconut oil to the chocolate chunks, don’t add sugar substitutes, because it doesn’t dissolve at all, I filtered them out later.

Heat and melt in water.

It’s best to have a hot cup that you can pinch, go to a milk tea shop or Starbucks to get one.

In order to make the popsicles crispy on the back, it is more convenient to pinch flat cups.

Pour it into the cup to measure the temperature, about 35-40 degrees. Wait for cooling.

It's best to have a foam. There are often foam boxes when buying baking online, so remember to keep one. Make a few holes in advance.

The temperature is ok, you can prepare the chocolate layer. I made three without peanuts. (In fact, the chocolate oil can't be used up at all, put it in the refrigerator or freeze it and continue to use it next time).

Ice popsicles are taken one by one and put in the chocolate oil cup. In 2 seconds, you can take them out immediately and put them on the foam. Then you can take second.

Put crushed peanuts in the chocolate cup and stir. Then I made one with peanuts. This is the best.