Discover the amazing 3 Ingredient Keto Ice Cream Bread! Nut-free and gluten-free, it’s a delicious, easy treat for your low-carb lifestyle.
Deliciously Simple Dessert for Keto Lovers!
This article explores a delicious and easy recipe for making incredible 3-ingredient keto ice cream bread. This bread is not only low in carbohydrates but also keto-friendly, nut-free, gluten-free, sugar-free, and diabetic-friendly, making it a perfect choice for those following a low-carb lifestyle or managing dietary restrictions. The simplicity of the recipe allows anyone to whip up this treat with minimal ingredients and effort.
The main ingredient in this recipe is coconut flour, which serves as a great alternative to traditional flours for those adhering to a keto diet. Coconut flour is low in carbs and high in fiber, helping to create a satisfying texture while keeping the bread light and fluffy. This versatile recipe can be enjoyed on its own or paired with various toppings, making it a great addition to any meal or snack time.
Whip Up a Guilt-Free Delight: The Easiest Keto Treat You’ll Ever Make!
Welcome back once again all of my low Kai friends. And for those of you who are here for the first time, welcome. Today I have a recipe that is so weird that you are probably going to think I’m absolutely nuts and why in the world would I do this? But today I am going to show you how to make two ingredient keto.
Ice cream bread. Yeah, I know. Bread that is made with ice cream. Two of the best things in the world. Bread and ice cream made into one. Can you believe it? And if you want a printable version of this recipe, you can check out my website at janet’s delicious lowcarbitchen.com. You can find a printable version of this recipe and.
Other goodies there for you. And if you’re new to the channel and you want to see lots of easy, delicious, low carb keto recipes, make sure you click that subscribe button and click the notification bell that’s right next to the subscribe button. That way you can be notified every time I put out new videos. And if you are a music lover,.
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Anytime you purchase anything using those affiliate links, a small portion of your purchase will go to me and help support the channel. So, while I do all that, let’s get cooking. Preheat your oven to 350°. Line a 7 by3 in loaf pan with some parchment paper and allow the paper to hang over the sides just a little bit so.
You can easily lift out the bread once it’s done baking. Soften about 240 g, roughly around 2 cups of the keto ice cream of your choice. I’m using my twoingredient instant strawberry ice cream, which I will be putting the recipe to that out shortly. Also, I’ll put a link in the description to my other ice cream recipe.
If you want a flavor other than strawberry. Or just use any ice cream that you find at the store. It’s up to you what you want to use. Any ice cream works. You want your ice cream soft enough to where you can stir it. You don’t want it completely melted. You don’t want it milky, watery, any of that. You just want it where it’s soft.
Enough where you can easily stir it with a wooden spoon. You can either let it sit at room temperature until it’s soft enough to stir, or you can do what I do. If I get too lazy and don’t want to let it sit out, I just pop it in the microwave for a few seconds and make it where it’s soft enough where it can stir. You can do that. If you are using.
My twoingredient instant ice cream like I am using, as soon as you’re done making it, it is the perfect texture to use for this bread. Once your ice cream is soft enough to scoop, then scoop it into a large mixing bowl. Add 60 g or around 1/2 cup of coconut flour, 7 g or around 1 and 1/2 teaspoon of baking powder. Then stir everything together.
Until it’s completely smooth. Make sure that before you add the coconut flour and baking powder that it is sifted and doesn’t have any lumps. You don’t want to bite in your bread and have a chunk of coconut flour in there. Just stir it all in until you have a smooth dough. Then spread the dough evenly throughout your prepared pan. I didn’t spread mine.
Completely all the way through the pan because I don’t know what happened to my 7 by3 in pan. So this pan is actually an 8×4 in pan. So, I just spread it out to it’s probably roughly around 6 1/2x 4 in. Place the bread in your preheated oven and bake at 350° for 35 to 40 minutes or until the bread is golden and a tester comes out clean. Now, the color.
Of your bread is going to vary depending on what type of flavor ice cream that you use. I, like I said, I’m using my strawberry ice cream, so my bread is going to have a little bit of a pink color to it. Once the bread’s done baking, remove it from the oven and allow it to cool in the pan for about 15 to 20 minutes or until it is firm. Once.
The cake is firm, grasp the overhanging parchment paper and carefully lift your bread out of the pan and transfer it to a wire rack. Make sure you do this carefully. It is a little bit of a fragile bread cuz gluten-free breads are always a little bit on the fragile side when they’re warm. Then allow the bread to cool completely before slicing it.
Once it’s cooled, you can slice your desired amount. If you do have any leftovers, store it in an airtight container in your refrigerator for up to one week or store it in a freezer safe airtight container in your freezer for up to 2 months. If you do choose to freeze this, make sure you slice it into individual pieces before you freeze it.
And place parchment paper in between each of the slices so they don’t stick together. And then you can just take however much when you want and thaw knead it. All right, guys and gals. Here we are with the ice cream bread. Isn’t that cool? That is so cool that you can make bread out of ice cream. Now, some of you are probably thinking, why in the.
World would you want to waste your ice cream on bread? Because I can. And it’s the easiest way to make bread. You just slap ice cream and coconut flour together and voila. Can’t get much easier than that, right? Right. But of course, as you can see, it is tiny bread. So, I just cut mine into bread sticks. If you have any experience with.
Coconut flour, you know that it does not rise no matter what you do. And that is why when I make bread for actual sandwiches, I make them into sandwich buns or sub sandwiches and not loaves. But anyway, in this case, we have the loaf and I guess you can call it more or less a ice cream bread stick. Yeah. Yeah, it looks good. It smells like.
Strawberries and I love strawberries. The one thing I did notice is when I was cutting it, it was crumbly. Not where it like completely disintegrated, obviously, but it was crumbly. And I’m pretty sure that’s because I didn’t add a binder to it. You all know coconut flour is gluten-free. So, you always have to add a binder if.
You are making any type of a bread or baked good. You have to have something that’s going to hold your ingredients together. I didn’t add anything. So, the next time I make it, I’ll probably throw in maybe an egg or maybe a psyllium egg or flax egg, something like that. Something that’s going to give some kind of binding power because it is crumbly.
It’s doable, but is a little crumbly when you actually cut into it. It is very moist. Not to the point of being gross wet, but because it’s made with ice cream, it’s going to have moisture. Duh. So, it is very nice and moist. And that’s another reason why it crumbles a little bit is because it is very moist. But it looks delicious. I mean, it looks.
Yummy and it smells yummy and it’s like the coolest thing on earth. So, let’s see if it tastes good. Right. Right. See, look. Little tiny bit crumbly when you poke into it, but not falling apart completely. Oh my goodness. That is so cool. That is.
Good. Yeah. Mhm. That’s actually really good. It is a tiny bit thick in the mouth cuz you guys know I’m always working on my bird recipes and I like them to be a little bit lighter. This isn’t like so thick that it’s like sticking in your throat, but it is just a tiny bit thicker than what I would want it to be. And it doesn’t taste like.
A dessert bread. You know, you’d think being made with ice cream that it would be like super super sweet. It’s not. I mean, to me, it’s not any sweeter than like my zucchini bread or my berry breads that I’ve made. It doesn’t taste any sweeter. I would I would eat this with my morning coffee for breakfast. So, yeah. Great big fat thumbs up. Yes.
Tasty, tasty, tasty. I like. And that’s our recipe of the day. I hope you enjoyed it. If you did and you want to see more videos like this, make sure you click that thumbs up like button, click that subscribe button, leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do.
What I can to get those out there for you. And as always, keep cooking.
