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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

  1. Place xylitol in a blender and blend until it becomes a fine powder.

  2. 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.

  3. Allow to cool for 10 minutes.

  4. Whisk in remaining ingredients thoroughly.

  5. Pour mixture into a freezer proof, airtight container.

  6. Freeze for 6 hours or overnight if possible.

  7. 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.

  8. Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.

  9. Chop roughly and blend on medium until creamy.

  10. Return the mix to the freezer container and freeze until required.


Thermomix Method

  1. Place xylitol in the Thermomix and blend for 1 min/sp9 or until it becomes a fine powder. Scrape down the sides.

  2. Add butter, coconut cream and macadamia milk and cook for 11 mins/80°/sp1.

  3. Once finished, allow to cool slightly (for approximately 10 minutes).

  4. Insert the butterfly and add the remaining ingredients. Mix for 1.5 mins/sp2.5.

  5. Pour mixture into a freezer proof, airtight container.

  6. Freeze for 6 hours or overnight if possible.

  7. 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

  8. Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.

  9. Chop roughly and blend for 30 sec/sp7.

  10. Return the mix to the freezer container and freeze until required.



Dairy Free Keto Ice-cream

Dairy Free Keto Ice-cream

Free Ketolicious Kreations recipe to try at home

Prep Time (Mins)

5

Servings

4

Cook Time (Mins)

11

Calories

235