Low Carb Vanilla Non-Dairy Ice Cream
Let's make homemade Low Carb Vanilla Non-Dairy Ice Cream in the KitchenAid Ice Cream Maker
Equipment
- KitchenAid Silicone Spatula best way to transfer ice cream from ice cream maker bowl
Ingredients
- 27 oz coconut cream 27oz = 2 cans, only use full fat coconut cream for best results
- 2/3 cup Lakanto classic, granulated sugar replacement
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 tsp xanthan gum optional if freezing overnight after making
- Lily's Milk Chocolate Chips optional no sugar add on after churning
Instructions
- Add all ingredients into a large saucepan. Cooking on medium-low on stovetop for 5 minutes, whisking all ingredients until warmed through and fully mixed together. Allow to froth but not boil. Pour into a heat resistant, airtight container. Cover and chill in refrigerator for at least 2 hours. Then decant into a container with a pour spout and pour into your ice cream maker. Follow instructions of your ice cream maker and churn until ready.
Video
Notes
Nutritional totals do not include Lily's milk chocolate chips.
Xanthan Gum helps to stop ice crystals from forming when freezing. However, you can leave it out if you plan to eat the ice cream immediately after churning (which will be a wonderful soft serve consistency) and have no leftovers to store in the freezer.
When storing in freezer, please store in an airtight container, like these ice cream containers.
To follow the instructions for the KitchenAid Ice Cream Maker Attachment, please refer to your manual, or follow the instructions on my KitchenAid Ice Cream Maker Attachment Review and Tutorial.
Nutrition
Serving: 1servingCalories: 159kcalCarbohydrates: 8gProtein: 2gFat: 17gSaturated Fat: 15gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 21mgPotassium: 156mgFiber: 1gSugar: 0.1gVitamin C: 1mgCalcium: 5mgIron: 1mg