Coconut Ice Cream

This Low Carb Coconut Ice Cream is a creamy and refreshing Thai dessert, perfect for satisfying your sweet tooth without the carbs. Made with coconut cream and sweetened with erythritol, it offers a guilt-free indulgence that captures the essence of tropical flavors.

Ingredients

• Coconut cream - 400 ml
• Erythritol - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Unsweetened shredded coconut - 2 tablespoons

Steps

1. In a mixing bowl, combine the coconut cream, erythritol, vanilla extract, and salt. Whisk until the erythritol is fully dissolved.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 10-15 minutes).
3. If you do not have an ice cream maker, pour the mixture into a freezer-safe container and freeze for about 4-6 hours, stirring every 30 minutes for the first 2 hours to break up ice crystals.
4. Once the ice cream is firm, fold in the unsweetened shredded coconut.
5. Serve immediately for a soft-serve texture or let it freeze longer for a firmer consistency.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 20 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Coconut cream is a source of healthy fats and may support heart health.

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