I’ve posted two other low-carb ice cream recipes on this blog before – Key Lime and Rich Chocolate. They were not only low-carb but also “functional“. In other words, they were designed to play the role of a complete meal (I know what you are thinking: “A bowl of ice cream is a complete meal?”). They were complete meals because they had all the main macro nutrients represented in them – fats (animal), carbs (no sugar and very, very few other carbs) and protein (from whey isolate).
Now, this recipe is purely designed to be a dessert – no protein, only the fats and the few carbs (not from sugar). Another thing that is new to me is the flavor – Vanilla with added toasted coconut flakes and crushed peanuts (I didn’t have almonds around).
I love chocolate and I was that close to making this one chocolate again, but we were going to have guests for Christmas – the reason I forced myself to make ice cream – and they didn’t care for chocolate. Another reason was I had some coconut flakes in my fridge and I needed the space they’ve been taking for months now, and I was determined to use them.. And, they go very well with vanilla. The peanuts? I needed extra crunch. That’s all.
Recipe name: : Low-carb Vanilla-Toasted Coconut and Peanut Ice Cream Recipe
Ingredients:
- 180g (3/4 cup) half & half + 350g (1 1/2) cups heavy cream
- 5g (1 tsp) vanilla
- 130g (1 cup) powdered erythritol
- 1.3g Reb-A (or 15 drops of stevia extract 90% steviosides)
- 1g (1/4) tsp salt
- 1g (1/3 tsp) Xanthan gum
- 1g (1/3 tsp) Guar gum
- 120g (1 1/2 cup) unsweetened coconut large flakes
- 60g (1/2) cup chopped peanuts (optional, not included in nutr. facts)
Instructions:
- Combine erythritol, salt, xanthan and guar and set aside.
- Pour the 180g of half & half in a sauce pan. Heat mixture until bubbles start to form.
- Remove from heat and stir the erythritol mixture in with a spatula until dissolved. Then stir in the other 350g of half & half (1 1/2) + vanilla.
- Refrigerate for at least 4 hour.
- In the mean time, lightly toast the coconut flakes until light brown. Set aside to cool down.
- Dump the cooled down toasted coconut flakes into a food processor. Add the toasted peanuts (almonds) and process for a few seconds until nicely chopped up, but not pulverized. Set aside.
- When ice cream mixture is chilled, pour into freezer bowl of ice cream maker and let churn until mixture thickens, about 20-30 minutes.
- Half way through churning in the ice cream maker drop in the optional chopped toasted coconut flakes and peanuts or almonds.
- Pour into 8 small cups. Freeze.
Notes:
The natural Sugars per serving are: 1.5g The Fiber per serving is: 3g
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced carbohydrate, Gluten free
Number of servings (yield): 8
Calories: 220
Fat: 21
Protein: 4.5
My rating: 5 stars
Recipe by by Ivan Nikolov.