Yummy, traditional
creamy frozen treat
Sugar-free, Low Carb
Vanilla Ice Cream
Suitable for diabetics
and anyone avoiding sugar.
Ingredients:
· 3 eggs ·
· 2 cups heavy whipping cream ·
· 1 cup coconut milk, unsweetened ·
(or an unsweetened almondmilk-coconutmilk blend)
· 2 teaspoons vanilla extract ·
· 3/4 cup of golden monkfruit sweetener (Lakanto) ·
(Other non-sugar sweetener options should also work fine,
e.g. chicory root, stevia or xylitol.)
· 1/2 t. guar bean powder ·
(Guar powder [gum] is optional, but provides smoother
texture and health benefits.)
· 1/4 t. salt ·
· 1/8 t. vodka ·
(This tiny amount of vodka is optional; it provides
smoother texture by preventing ice crystals.)
Instructions:
1. Beat eggs until uniform in color.
2. Mix in 1 cup cream and 1/2 cup coconut milk.
3. Bring the egg mixture up to custard temperature (170-175º) in microwave, stirring frequently, (or on stovetop, stirring constantly).
4. Add remainder of cream and coconut milk, and mix in vanilla extract.
5. Combine dry ingredients (golden monkfruit sweetener, guar powder and salt).
6. Add dry ingredients to the mixture, stirring thoroughly.
7. Cool mixture overnight, or long enough to cool to about 40ºF.
8. If using vodka, mix it in before churning. (Vanilla infused Smirnoff works well.)
9. Churn, following the instructions with your ice cream maker.
Stop churning while the ice cream is still "pourable" or "dippable." Fill 8 half-cup-size containers, cover and place in freezer, (or spread onto chocolate chaffles to make ice cream chandwiches!) Depending on the temperature in your freezer, the ice cream may be very hard and require time to warm a bit before eating. But they are really yummy. Eat, share, enjoy! (Each serving has about 3 net carbs.)
