Spring and Summer here in Florida are typical times for me to enjoy ice cream, and my own personal confession is that I enjoy it all seasons long and in several varieties.
In this particular recipe, I do not make a custard (consisting of eggs, sugar and milk) but rather allow the coconut cream to be the thickener for the ice cream in place of my normal heavy cream and milk combination.
Being I’m now observing a low carb, sugar free and ketogenic diet, I couldn’t wait to test out making a chocolate ice cream recipe that was sugar free but that would still of course be as delicious and here it is—Chocolate Coconut Cream Ice Cream.
RECIPE
Easy Sugar Free Chocolate Coconut Cream, Ice Cream
Sugar free and creamy chocolate ice cream.
Ingredients
- 1 15 oz Coconut Cream softened and not to firm, or else it will be difficult to blend and fully incorporate.
- 1/4 cup Dutch processed Cocoa
- 3/4 cup Allulose granulated or powdered
- 3/4 cup Horizon Organic Milk or other
- 2/3 cup Buttermilk organic
- Splash Vanilla Extract
Instructions
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In a bowl, combine cream, cocoa, sugar, milks and vanilla. With electric mixer, mix until thoroughly combined.
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Chill in the freezer for 30 minutes.
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With an electric mixer beat in a pre chilled bowl until the chilled ingredients are smooth and silky.
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Place mix in a freezer container or freezer ice cream bowl for 24 hours or a minimum of 6.
