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a.k.a.
(dairy-free, egg-free, gluten-free, soy-free,
low-carb Ice Cream with coconut milk)
Keep things easy by using a simple, countertop electric ice cream maker that is easy to clean and has no requirement for added salt/ice, and no pre-freezing of any parts since it generates its own cold. There are several brands such as Cuisinart®, SPT®, and Breville®.
Ingredients:
1/2 cup plus 1 rounded Tbsp of your favorite sugar substitutes*
1/8 tsp salt, rounded
1 tsp sunflower lecithin **
2 tsp vanilla
2 cans coconut milk
1 small box/can of coconut cream (optional)
Instructions: Put all ingredients into your blender. Blend for about 20-30 seconds. Pour the appropriate volume into your ice cream maker and proceed according to your ice cream maker’s instructions.
*Any sugar replacement that measures on a 1:1 ratio to cane sugar, such as Bochasweet™, Lakanto® Monkfruit Sweetener, & Xylitol. You can combine 2 or 3 kinds together until the total measurement of 1/2 cup plus 1 Tbsp is reached. I would recommend combining if you use plain Xylitol, to decrease any Xylitol GI side effects if you are prone to them. If you haven’t tried the Bochasweet™ or Lakanto® sweeteners, they have excellent sugar taste without the after-tastes experienced with stevia or splenda™. They can be found online and in some stores. This recipe is not quite as sweet overall as commercial ice cream is.
** Lecithin is used because the recipe does not contain any egg yolk, which is a natural source of lecithin. Lecithin is an emulsifier, which means water and fat will blend together and stay blended (not separate) and stay smoother. If you are not avoiding eggs, you may use 2 egg yolks in the mix, instead of the lecithin.
Refrigerate any unused ice cream mix to use as coffee cream, or get creative with some nutmeg & cinnamon and warm it up into an eggnog treat!
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We’d like to hear from you. What ice cream ideas would you recommend to other readers? Share your experience in the comments section!
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