Tuesday, October 12, 2010

Low Carb Coconut Chocolate Chip Ice Cream



Lets start with everyone's favorite course, dessert! This is my favorite low carb ice cream. My husband says it tastes just like a Mounds candy bar. You can add a couple tablespoons of liquor to help keep it soft if you like, low carb ice cream tends to get very hard after you put it in your freezer. I usually just defrost mine briefly in the microwave
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Ingredients:
  • 2 cups half & half         
  • 1-14 oz can unsweetened coconut milk
  • 1 cup granulated sugar substitute (I prefer 3/4 Erythritol and 1/4 Splenda)
  • 1/4 cup vegetable glycerin (food grade only)
  • 1/2 cup of Sensato sugar free chocolate chips or my sugar free chocolate shaved
  • 1/2 cup of unsweetened coconut
  • 1/2 cup slivered almonds (optional)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

In a large saucepan add the half & half and bring to a low boil, stirring occasionally. Remove the pan from the heat and add sweetener,stirring until dissolved. Stir in the coconut milk, vanilla, glycerin and two extracts and let cool. Freeze in an ice cream maker according to your machine's directions. This ice cream freezes fairly quickly so keep an eye on it. When the ice cream is done, stir in the sugar free chocolate chips, coconut and almonds if desired. Put in the freezer until ready to eat. Sugar-free chocolate syrup or fresh berries are great over this dessert!




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