John Myers
LowCarb Toasted Coconut Ice Cream without Ice Cream Machine
The perfect lowcarb toasted coconut ice cream without ice cream machine recipe with a picture and simple step-by-step instructions.
- 200 ml Cream
- 150 g Coconut cream
- 30 g Coconut flakes
- 80 g Xylitol
- Roast the coconut flakes with 30g Xucker in the pan, being careful that nothing burns, then place in the refrigerator so that the cream does not become liquid again when the ice is combined
- Whip the cream until stiff
- Open a can of coconut milk, do not shake beforehand! And skim off the thick coconut cream with a tablespoon
- Then mix the coconut cream with the rest of the Xucker
- And fold into the whipped cream
- Now fold in the desiccated coconut and pour into the container to freeze
- Put in the freezer for at least 6 hours (close tightly) and stir from time to time. The risk of ice crystal formation is low here due to the coconut flakes
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