Happy St. Patrick’s Day!

St. PatHere in the United States we celebrate by eating corned beef and cabbage with parties that include green beer. I heard that since this is a national holiday in Ireland the pubs are closed. Weird don’t you think.

Corned Beef & Cabbage (6)



We have eaten our corned beef and cabbage earlier this week.



I also found this great recipe that combines Guinness and ice cream. I know it sounds weird but it is very delicious. I’m not a huge fan of Guinness as it is very stout and beer in general has a lot of carbs. But 12 ounces of Guinness draught is only 9.5 carbs and you only use 6 oz per serving. I made a keto ice cream with 1.4 grams of carbs per 1/4 cup serving to keep the carb count down (see recipe below).  But if you aren’t worried about the carbs, you can use your favorite vanilla or chocolate ice cream to make this St. Paddy’s Day Float.

St. Paddy's Day Float (1)

First pour 6 ounces of Guinness into a tall glass and stir to release some of the carbonation. Add 1 or 2 large scoops of vanilla or chocolate ice cream. Simple but very good. If you really want to make it fancy you can drizzle 1 tablespoon of chocolate or caramel sauce, then top with whipped cream and chocolate shavings.


St. Paddy's Day Float (3)

Ketogenic Vanilla Ice Cream

Ice Cram (2)3/4 c. coconut oil
¼ c. MCT oil (see note)
½ c. unsweetened almond milk
4 large whole eggs
4 large egg yolks
1 tsp. Vanilla extract
¼ c. powdered erythritol (see note)
¼ tsp. Fine sea salt


In a blender, place the coconut oil, almond milk, whole eggs, yolks, vanilla, erythritol and salt.Blend until very smooth and add more erythritol if desired.

Pour into an ice cream maker and churn according to the manufacturer’s directions, and watch the magic happen!vanilla ice cream (2)

Store in an airtight container in the freezer for up to a month.

Recipe from “the ketogenic cookbook” by Jimmy Moore and Maria Emmerich


The weirdest thing about this ice cream is that the coconut oil gets hard when it gets cold. So when it become ice cream you have these little chunks of coconut oil. This ice cream actually has more of a coconut taste then a vanilla taste.

NOTE: I did not have MCT oil so I just added ¼ cup more of coconut oil. I have not been able to find erythritol or Stevia glycerite (which the recipe says you can use instead of erythritol) so I used ¼ cup Truvia.



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