Sugar Free Coconut Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks

• Canned Goods

  • 500 ml Coconut cream, full-fat

• Condiments

  • 2 tbsp Stevia, granulated

• Baking & Spices

  • 1 tsp Vanilla

• Nuts & Seeds

  • 25 g Desiccated/shredded coconut, unsweetened

• Dairy

  • 250 ml Cream, full fat

Found on ditchthecarbs.com

Description

Ingredients

• 5 egg yolks
• 500ml / 2 cups full fat coconut cream
• 250ml / 1 cup full fat cream
• 2-4 tbs granulated stevia, or sweetener of choice, to taste
• 25g/ ¼ cup unsweetened desiccated/shredded coconut, toasted (optional)
• 1 tsp vanilla

Directions

• Whisk the egg yolks in a large heatproof bowl. Set aside.
• In a saucepan, add the coconut cream, cream and sweetener. Gently heat on the stove top stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
• Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
• Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
• Remove from the heat and allow to cool completely. Stir through the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.
• Cool the ice cream mixture in the fridge then use your ice cream maker as per manufacturers instructions. Store in the freezer once made.
• Once cooled, pour in a shallow large dish and pop in the freezer. Stir through each hour to break up any ice crystals until it is completely frozen.

Nutrition