Hands On Time: 5 minutes
Total Time: 45 minutes, plus freeze time
Serves: 12 large scoops
I call this magic ice cream because there is no complicated making of custards, no cooling down and then incorporating period.
Nope. All of the ingredients go straight into a blender and get whizzed up in a few short seconds.
If you don’t have an ice cream churn, this recipe is still doable by pouring the mixture into a container and taking it out of the freezer regularly to beat it before returning it to freeze again.
The other magic thing about this dish is that when it comes out of the freezer and you try to scoop it, it will seem hard and almost powdery.
Relax. Wait for five minutes until it starts to soften, and like magic, it transforms into soft and creamy ice cream.
Enjoy!
NUTRITIONAL INFORMATION:
Calories: 232 kcal
Net carbs: 2.6g
Fat: 24g
Protein: 2g
INGREDIENTS:
2 cups of coconut milk
2 cups of heavy cream
½ cup of powdered Sukrin or Sukrin Monk Fruit
1 teaspoon of vanilla powder or 2 teaspoons of extract
¼ teaspoon of xanthan gum
2 egg yolks
METHOD:
Make sure that your ice cream churn is prepared.
Place all ingredients into the jar of a blender and blitz well.
Pour into ice cream churn and churn according to instructions.
Pour soft churned ice cream into a container and continue the freezing process in the freezer.
Remove five minutes before serving.
Store, in an airtight container, in the freezer for up to two weeks
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
