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It's Time For Some Cold, Refreshing Homemade Low-Carb Vanilla Coconut Ice Cream
Homemade ice cream cools you off from those long, hot summer days
Do you know what? IT'S HOT IN THE SOUTH! Is it sweltering where you live yet? I guess it's not so much the temperature itself, but the one-two whammo bammo punch of the sun AND the humidity that makes living in the South so miserable sometimes during the summer months. I'm not complaining because I wouldn't want to live anywhere else! :)
Nothing is more refreshing during the dog days of summer than some fresh homemade ice cream. Mmmmm, I can remember eating a lot of homemade ice cream growing up because my dad loved making it so much (especially chocolate, his favorite flavor in the whole world!).
But how about the combination of vanilla and coconut? That's a unique flavor blend that makes this homemade low-carb ice cream recipe one you will want to use to entertain guests at your house and make for your family all summer long. Special thanks to Elaine from Low-Carb Connoisseur for providing this recipe today.
HOMEMADE LOW-CARB VANILLA COCONUT ICE CREAM
6 egg yolks
14 packets Splenda
2 cups heavy cream
1 can (13.5 ounces) Taste of Thai Unsweetened Coconut Milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup NOW Foods Medium Shred Unsweetened Coconut
In a medium bowl whisk egg yolks and Splenda until combined. Then, on a medium pot, bring heavy cream to a simmer over medium-low heat.
Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.
Stir in coconut milk, coconut and vanilla extracts and then chill in the refrigerator for 4 hours.
Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before the ice cream is finished, add the toasted coconut.**
**To toast coconut, spread on a baking sheet and bake at 350ΒΊ F for 5 minutes.
Servings: 8
Prep time: 5 minutes
Bake/Cook time: 5 minutes
Chill time: 4 hours
Carbohydrates: 6 grams
Fiber: 1.5 grams
Net Carbs: 4.5 grams
Protein: 4 grams
Fat: 32 grams
Calories: 326
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