The Best Sugar Free Coconut Ice Cream
Servings: 7
Real coconut taste without artificial flavourings, creamy, non-drip, and super-easy. This refreshing summer treat is a winner.
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Ingredients
- 100 g creamed coconut (block)
- 200 g water
- ¾ tsp beef gelatine powder
- 30 g allulose
- ½ tsp pure stevia powder
- 100 g whole dairy milk
- 100 g double cream (U.S. = heavy cream)
- 6 g glycerine
Instructions
- freeze your ice cream maker bowl for 24 hours or at least overnight.
- put water in a small saucepan, sprinkle gelatine, stir, and leave to bloom for 10 mins.200 g water, ¾ tsp beef gelatine powder
- crumble the creamed coconut and add it to the gelatine-water together with sweeteners; heat while stirring almost constantly, until you obtain coconut cream (do not let it boil).100 g creamed coconut, 30 g allulose, ½ tsp pure stevia powder
- transfer the coconut cream to a 1L Pyrex jug, let it cool to room temperature, then place it in the fridge or freezer until chilled.
- once the coconut cream is fridge-cold, add dairy and glycerine, and whip with an electric whisk for 1 min.100 g whole dairy milk, 100 g double cream, 6 g glycerine
- assemble the ice cream machine and insert the frozen bowl.
- give the coconut liquid a brief final whip, start the machine, and immediately pour the mixture into the spout or opening.
- let your machine churn until the liquid has thickened to very soft ice-cream consistency.
- pour the ice cream back into the Pyrex jug, including any solids that may have stuck to the walls or bottom - you may need to use your electric whisk to amalgamate liquids and solids until you obtain a dense but pourable mixture.
- transfer to a freezer-suitable container or individual moulds.
Notes
In case you use smaller lolly moulds than 75ml each, or you serve different portions, here is the nutrition for the entire recipe (525g): Kcal 1220, Carbs 21g, Protein 12g, Fat 118g
If stored in one container, this ice cream will be scoopable after leaving it to thaw slightly at room temperature. Best use a wide and shallow container (rather than a narrow and deep one) to allow the ice cream to thaw out more quickly and evenly.
If using individual lolly moulds, the default recipe will fill 7 large ones (75ml each). No need to thaw these - they won’t be rock-hard and they won’t drip.
Use Metric Kitchen Scales to weigh your ingredients accurately:
Food scales UK
Food scales U.S.
Nutrition
Serving: 75g | Calories: 174kcal | Carbohydrates: 3g | Protein: 1.7g | Fat: 17g
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