Low Carb Ice Cream Recipe
Keto, Vegan, Paleo Egg Free, Dairy Free, Sugar Free, Soy Free, Gluten Free,
Ingredients
- 2 cups canned coconut milk
- 1/3 cup xylitol, erythritol, or sweetener of choice
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- optional ingredients for desired flavor
Instructions
Make sure you use whole-fat coconut milk, without light milk or coconut. If desired, you can use the vanilla bean seeds instead of the extract. To make Quito ice cream: stir milk, sweetener, salt and vanilla together.
If you have an ice machine, flip it according to the manufacturer's instructions. Or to make it without an ice maker, freeze the mixture in ice cube trays and mix frozen cubes in a high-speed mixer such as Vitamix or thaw them enough to place them in a food processor or regular mixer.
Eat as it is, or freeze for an hour or so to get a firmer texture. Due to the lack of preservatives or stabilizers, the best quito ice cream on the day of manufacture, but you can freeze and de-ice them for a month before submission.
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