Vanilla-Coconut Ice Cream
6.9g
Net Carbs
5.3g
Protein
43.7g
Fat
2.0g
Fiber
435
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 6 large Egg Yolks
- 2 cups Heavy Cream
- 1 14 ounces can Coconut Cream
- 1 cup Dried Coconut
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 2 teaspoons Coconut Extract
Directions:
- Toast coconut in an over at 350°F for 5-7 minutes - stirring halfway though. Remove from oven and set aside.
- In a medium bowl, whisk yolks and sugar substitute to combine.
- In a medium pot, bring heavy cream to a simmer over medium-high heat. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. This process is known as tempering.
- Cook, stirring constantly over medium heat, until mixture is thick enough to coat the back of a spoon, approximantely 3-5 minutes. Remove from heat. Stir in coconut milk, coconut and vanilla extracts, and salt. Chill 4 hours.
- Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.
