Base Keto Chow Creami Mix

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Georgene Singletary Harkness

2 tbsp melted butter (adjust to fit your fat macro)

1 serving Keto Chow

1 tbsp allulose

1 ½ cups water warmed to 160°

⅛ tsp tara gum dissolved in the warm water (I’ve used xanthum gum in a pinch)

I divide each serving up into two containers because I cant usually eat a whole pint at once, but either way will be fine.

I have found that for my particular freezer, after only 12 to 14 hours, they come out super creamy and I don’t need to do a respin. Those that freeze longer are still creamy, but after the first round on “lite-ice cream” setting, I need to add a splash of almond milk or HWC and do a respin cycle.

I’ve never had one turn out less than perfect, so that’s what I usually stick with. My variety comes from the different add-ins at the end or combining KC flavors. The base is almost always the same.

My absolute favorite recipe though, uses 2 tbsp of Legendary brand Pecan Pie butter as the fat instead of butter and the Salted Caramel flavor of KC. I make All Day I Dream About Food’s keto pecan praline sauce and drizzle it over the top.

Will you keep me posted on how it goes? And if you come up with any great flavor combos? Best of luck!

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