Vanilla Coconut Ice Cream
A delicious Keto & Paleo Vanilla ice cream that is perfect alone or topped with raspberries and dark chocolate!
Equipment
- Saucepan & whisk
- Freezer safe glass container
- Ice Cream Maker or Ice Cream Bowl Attachment
Ingredients
- 4 cups coconut milk or cream 2 cans bpa free
- 2 egg yolks
- 1/2 - 1 tsp monk fruit powder I use 1 tsp monk and no additional sweeteners.
- 2 tbsp chicory root sweetener just like sugar
- 1 tbsp beef gelatin
- 1-2 tsp vegetable glycerine
- 2 tsp vanilla
- 1 tsp vodka or whiskey optional- to prevent ice crystals
Instructions
- Heat the coconut cream in a saucepan to 175ºF
- Add sweeteners while whisking
- Add beef gelatin while whisking
- Add gelatin and whisk
- Separate eggs and whisk the yolks
- Scoop out about a half cup of the hot coconut cream and start to drizzle it into the egg yolks while whisking. Keep adding until you have combined them. Repeat with another half cup of cream until eggs are fully tempered.
- Add the cream and egg yolk mixture back into the saucepan of cream and whisk.
- Add vanilla and whisk. (vodka too if you are using it)
- Pour contents into a heat safe dish and refrigerate 2 hours or overnight.
- Pour into ice cream maker and set/churn for 20 minutes. Alternatively you can freeze it and pull it out every twenty minutes to stir it until it is set, or pour into popsicle molds.