DAIRY FREE KETO ICE CREAM
This recipe is a game changer for coconut lovers! It’s creamy, simple and delicious! Bonus point if you use the bag method, it acts as an arm workout!
INGREDIENTS:
1 can of coconut cream
2 egg yolks
1/8 tsp xanthan gum
1 tsp vanilla extract
Dash of salt
10-15 drops of stevia (even if it’s sweet while liquid, it will taste less sweet when frozen
RECIPE STEPS:
Put all ingredients into blender and blend until smooth.
Select one of the next methods for proper freezing.
SHAKE IT UP! Pour mixture into a quart sized or smaller plastic zip up bag. Then put that bag in another larger zip up bag and fill with broken up ice and plenty of kosher salt. Shake bag well until ice cream feels firm, for approximately 8-12 minutes. Remove inner bag, rinse off salt before opening, and stir with a spoon before serving.
SET IT & DON’T FORGET IT! Pour mixture into a freezer safe container with a lid and place in freezer. Remove and stir well every 30 mins until properly frozen. May take a few hours!
Store uneaten portion in freezer safe container for later enjoyment!
Pull it out 10-15 min before you want to eat it and stir well!
MACROS & SERVING INFO:
SERVINGS: Two
CALORIES PER SERVING: 440
PROTEIN: 2g
FAT: 42g
CARBS: 6g
