Nutritional Facts
Servings
4
% Daily Value *
Amount Per Serving
Calories
235
Total Fat
19.5g (30%)
Saturated Fat
14.6g (73%)
Sodium
118.5mg (5%)
Net Carbohydrates
2.5g (1%)
Sugars
0.7g
Protein
1g (2%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
45g xylitol
30g butter
250g coconut cream
250g macadamia milk
2 tsp vanilla extract
1 ½ tsp vegetable glycerine
¼ tsp xanthan gum
TAGS
Dessert, Keto Ice-Cream, Sweet
Description
I've found dairy free to be a bit of a challenge lately, especially when it comes to sweet things! Add to that not being able to have cacao either...all my favourite sweet treats have been out. So, I decided to make my keto ice-cream dairy free. I simply swapped the cream for coconut cream and it was perfect!
Any coconut cream will work and it doesn't have to be chilled beforehand. I used a mix of coconut cream and macadamia milk as I liked the texture and creaminess it gave. You could definitely use all coconut cream, it would just make it even creamier and give it a more distinct coconut flavour.
I don't often use xylitol as a sweetener however I find it necessary for the smoother texture of the ice-cream. Other sweeteners tend to make the ice-cream a bit more icy than creamy.
This is best prepared a day before as you will need to freeze it overnight if you can.
Instructions
Conventional Method
Place xylitol in a blender and blend until it becomes a fine powder.
Add powdered xylitol, butter, coconut cream and macadamia milk to a medium sized saucepan and cook over a low heat for approximately 10-15 minutes or until thickened, stirring occasionally.
Allow to cool for 10 minutes.
Whisk in remaining ingredients thoroughly.
Pour mixture into a freezer proof, airtight container.
Freeze for 6 hours or overnight if possible.
Remove from freezer and sit the container in a sink of hot water (approx 2cm deep) for a few minutes. Just long enough to soften the edges to make it easier to remove.
Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.
Chop roughly and blend on medium until creamy.
Return the mix to the freezer container and freeze until required.
Thermomix Method
Place xylitol in the Thermomix and blend for 1 min/sp9 or until it becomes a fine powder. Scrape down the sides.
Add butter, coconut cream and macadamia milk and cook for 11 mins/80°/sp1.
Once finished, allow to cool slightly (for approximately 10 minutes).
Insert the butterfly and add the remaining ingredients. Mix for 1.5 mins/sp2.5.
Pour mixture into a freezer proof, airtight container.
Freeze for 6 hours or overnight if possible.
Remove from freezer and sit the container in a sink of hot water (approx 2cm deep) for a few minutes. Just long enough to soften the edges to make it easier to remove
Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.
Chop roughly and blend for 30 sec/sp7.
Return the mix to the freezer container and freeze until required.
Dairy Free Keto Ice-cream
Free Your Meals recipe to try at home
Prep Time (Mins)
5
Servings
4
Cook Time (Mins)
11
Calories
235