1. Pour the heavy whipping cream, almond milk, the keto vanilla bean ice cream, mint extract and green food color into a blender. Pulse to blend
2. Pour equal amounts into each of 2 tall glasses
3. Whip the cup of whipping cream to stiff peak stage, being careful not to over whip and turn into butter. Transfer whipped cream into a piping bag with a decorative tip
4. Squeeze out the whipped cream on top of the milk shake. Top with a raspberry
5. OPTIONAL: make colored sweetener by adding one or two drops of food color on top of the granulated sweetener. Toss until color is well distributed and has been absorbed by the sweetener grains. Sprinkle about half a tablespoon of the green sweetener on top of the whipped cream in each glass. Enjoy – Happy St Patrick’s Day!
MACRONUTRIENTS CHART
FYI
To increase the volume to make 4 servings, add 2 or 3 cups of ice cubes, after adding the liquids and before adding the ice cream. Blend well and then add the ice cream. Blend to combine. This doubles the volume and halves the carbs per serving. Enjoy!
By Angela Wilkes
