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I make my Chocolate Chip keto ice cream recipe by blending it in a blender first and then churning in my Cuisinart Ice Cream Maker for about 25 minutes. It’s pretty soft at first but can be eaten. Freezing it for a bit makes it nice and solid.
After freezing, If you don’t use glycerine, you’ll need to set out for 30 minutes or more to soften before serving.
I was able to make one bowl and freeze one pint.