Chocolate Coconut Ice Cream
1 can coconut milk
1/2 teaspoon xanthan gum
3 Tablespoons cocoa powder
1/3 cup erythritol / stevia blend sweetener
4 egg yolks
1 Tablespoon cocoa powder
1 Tablespoon coconut oil
1 packet stevia or other sweetener
Whisk or blend the xanthan gum into the coconut milk. Stir in the cocoa powder and sweetener. Adjust the sweetener to your preferences, remembering that it will taste less sweet once frozen. In a separate bowl, beat the egg yolks. Stir them into the ice cream mixture until well incorporated. Transfer this mixture into an ice cream freezer and process until it reaches a soft serve consistency.
While the ice cream is processing, make the chips to add in. Melt the coconut oil in a small bowl. Combine the cocoa powder, coconut oil and sweetener. Pour onto parchment or a silicon mat. Freeze. When fully frozen, break into small chunks and keep cold.
When ice cream reaches the soft serve stage, add in the chocolate chunks and stir in. You may enjoy it at this stage, or transfer it to another container and freeze until it is firm enough to be scooped. This took about an hour in my freezer.
Serves 6: 180 calories 3 net g carb
Serves 4: 269 calories 4 net g carb
What a great treat in this heat. I am so glad I picked up a Cuisinart Ice Cream maker at Goodwill. No cranking anymore for me. I waiting until today to post so I can report on how this recipe performs once the ice cream is frozen overnight. I still love it. After removing it from the freezer, I popped it into the microwave for thirty seconds, and that did the trick. Perfect consistency again. Maybe the egg yolks help. I might try it again without for those who are leary of uncooked egg. Perhaps I will make another batch without the chips to make frozen fudgesicles. That will make summer better!
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