The best sugar -free coconut ice cream has landed! 3G carbohydrates per scoop or (75 ml) Ice lolly.
It is creamy, velvety and the taste is excellent. If you have tried it keto Recipes that use coconut milk or coconut cream, you know they prove pretty faint.
Not this one! It is super-duper full of coconut taste, thanks to the one ingredient that I recently discovered. And no, it is not artificial ‘flavorings’.
For me it tastes just like the coconut gelato that I used to enjoy in Italy in my pre-keto days, and the texture is almost identical.
How to make The best sugar -free coconut ice cream
You have one ice machine. Every cheap will do it, but it’s essential. With the quantities in the standard recipe, I fill 7 lollipops (each 75 ml capacity), which is the same as you prefer to pour your ice into a bath.
The most important ingredient is cow -up coconut. The type that comes in one firmly.
Forget coconut milk or coconut cream. They are usually water and coconut concentrate (whatever that is), plus additives and preservatives in different quantities. It is no surprise that ice made with them hardly has a coconut flavor. Roomed coconut, on the other hand, is simply coconut meat, no preservatives or additives of any kind (check ingredients on the package in case that). Blue dragon And Tropical sun Are my British favorites and absolutely 100% coconut – nothing else.
Beef gelatin Is something great in ice: it makes it less icy because it absorbs the water content. A bit of glycerine (easily available in most food stores) also helps, so don’t leave it away.
The dairy milk And double cream Combo provides creaminess without the ‘heavy’ taste of only cream. Again, don’t replace if you want a delicious coconut ice cream that is not sick.
My choice of sweetener for everything for which baking is not necessary is usually allulose. Allulose does not crystallize as soon as melted, so you don’t get the grain and cool effect of Erythritol. If you have to use Erythritol, make sure it is powdered. As always, I add a little pure stevia powder to increase sweetness, because I don’t like to use bulk soapers in large quantities, even when they come from natural sources.
The allulose I use is from the US (Allulose Plus, from healthy provisions). It is not available in the UK (a pity, because it is absolutely the best), but Iherb sells various allulose brands that you can choose from. You will probably have to increase the quantity, because standard allulose is not as sweet as allulose plus. Or you can add a little more stevia – but be careful because pure stevia can make things bitter if you use too much.
Process
Make sure you place the ice maker bomb in the freezer at night.
Bloom the gelatin for 10 minutes. Heat the gelatin water, sweeteners and steamed coconut and stir until your coconut milk obtains. Cool it, add the other ingredients, beat the mixture and then pour it into your ice maker. Mine is ready in 10 minutes. Your machine can take more or less time. Keep an eye on it and switch it off before it becomes too solid and non-pourable (unless you intend to eat it immediately).
That’s people. You have just made the best sugar -free coconut ice cream.
PS in case you feel like the lollipops in the photos, they are from Temu (no affiliation), item n. XB3579881. They are a much better design and cheaper than the standard mini bases that are available on Amazon. No leaks, no wooden sticks to find replacements for, a smart clip-on stick system for simple extraction and lids to make them stackable.
Enjoy!
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- Freeze your ice maker -come 24 hours or at least one night.
Put water in a small saucepan, sprinkle gelatin, stir and let it bloom for 10 minutes.
200 g water, ¾ tsp beef gelatin powder
- Crumble the steamed coconut and add it to the gelatin water together with sweeteners; Heat while you are almost constantly rudder, until you get coconut cream (don’t let it cook).
100 g Collected coconut, 30 g Allulose, ½ teaspoon of pure stevia powder
- Transfer the coconut cream to a 1L Pyrexkan, let it cool to room temperature and then place it in the fridge or freezer until it is cooled.
Once the coconut cream is fridge, add dairy and glycerine and beat with an electric guard for 1 minute.
100 g whole dairy milk, 100 g double cream, 6 G Glycerine
Mount the ice machine and place the frozen bowl.
Give the coconut fluid a short last whip, start the machine and immediately pour the mixture into the spout or opening.
Leave your machine churn until the liquid is thickened to a very soft consistency of ice.
Pour the ice back into the Pyrex can, including solids that may have stuck to the walls or bottom – you may need to use your electric guard to merge liquids and solids until you obtain a closed but cast mixture.
Transfer to a freezer-suitable container or individual molds.
If stored in one container, this ice can be creatable after it has been slightly thawed at room temperature. Use the best a wide and shallow container (instead of a narrow and deep) to defrost the ice faster and evenly.
If you use individual lollipops, the standard recipe fills 7 large (75 ml each). You don’t have to defrost this – they will not be rockshard and they will not drip.
Use Metric kitchen bowls to accurately weigh your ingredients:
Food scales UK
Food scales us
Portion: 75G | Calories: 174kcal | Carbohydrates: 3G | Egg white: 1.7G | Fat: 17G
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