Ice cream is always good but if it's homemade it's even better. This version suitable for those who follow a low carb and keto diet is easy and doesn't even require the use of an ice cream maker.
Ingredients for 10 portions:
- 1 vanilla pod (or extract)
- 100g full fat coconut milk (undiluted)
- 140g of Xylitol (or other sweetener but this recipe is better with Xylitol)
- 1 pinch of salt
- Approximately 0.5g of Xanthan gum
- 400g of coconut cream put in the fridge (the one in the can)
- 2 teaspoons vanilla extract (more if you don't use the vanilla pod)
- 1 tablespoon vodka or brandy (enhance the vanilla flavor if you like)
Preparation:
- Open the vanilla pod and scrape out the seeds with a knife
- In a saucepan, pour the coconut milk, the sweetener and the vanilla pod with the seeds you scraped and a pinch of salt and heat over medium heat. Cook until the solid part of the coconut milk has completely melted and then lower the heat and cook another 15 minutes so that the milk takes on the vanilla flavour.
- Remove the vanilla seeds and add the Xanthan gum, mixing well so that no lumps remain, then switch off and leave to cool.
- Pour the cold coconut cream into a bowl that you had previously placed in the freezer to cool and whip until it becomes fluffy then add the vanilla extract and the milk that you left to cool
- Add vodka or brandy (if you like) then put the cream in a suitable container and put it in the freezer for at least 4-6 hours.
- Remove the ice cream from the freezer 10-15 minutes before serving
Each portion:
235 calories | 25g Fat | 2g Carbs | 1g Protein
