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Rated 5.0 stars by 1 users
The perfect base recipe which will allow you to make (almost) any kind of low-carb ice cream!
470 ml Full Fat Coconut Milk
75g Granulated Erythritol
Salt (a pinch)
1 ½ tsp Pure Vanilla Extract or Vanilla Bean Paste
Foodie Flavour Natural Food Flavouring (optional)
Stir together all the ingredients
If you have an ice cream maker, add the mixture and churn according to the manufacturers directions.
To make without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a blender until it reaches desired consistency.
This ice cream does not contain any preservatives so its best the day its made, but you can technically freeze any leftovers for up to a month and thaw slightly before serving.
Dairy-free, low-carb, ice-cream?! It doesn't get much better than that! Change what natural flavours you add to have variety enough to last you all summer!
Low-Carb Ice Cream
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Making it easier to adopt a low-carb lifestyle.