Nutritional Facts
Servings
6
% Daily Value *
Amount Per Serving
Calories
224
Total Fat
20g (31%)
Saturated Fat
12.6g (63%)
Sodium
78.7mg (4%)
Net Carbohydrates
2.9g (1%)
Sugars
1.3g
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
65g xylitol
30g butter
250g thickened cream
250g macadamia milk
2 tsp vanilla extract
1 ½ tsp vegetable glycerine
¼ tsp xantham gum
TAGS
Ice-Cream, Sweet, Dessert, Freezer Friendly, Egg Free, Vegetarian
Description
With gluten free and preservative free children, I tend to make a lot of things from scratch at home. We notice a huge difference in the kids behaviour when we do allow them the odd treat which often makes us wonder why we do it all!
Like most kids, ours are big ice-cream fans so they have been begging me to make them one they can eat. This has become a huge hit with them. It's very easy and comes out nice and creamy.
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.
I enjoy the mix of macadamia milk and cream. I tried all cream but found it too heavy but the half and half gives it the perfect level of creaminess and does not feel overly heavy in my stomach.
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, 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, 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.
Keto Ice-cream
Free Your Meals recipe to try at home
Prep Time (Mins)
5
Servings
6
Cook Time (Mins)
11
Calories
224