Coconut Nut Sugar Free Ice Cream

mousse au chocolate

What are the benefits of a sugar-free ice cream? Well, to start out, there’s no sugar hangover that happens a few hours after eating it. And since it’s in the category of paleo desserts or keto desserts, and it’s a low carb ice cream, you get brain clarity that lasts for hours after eating it.  Best of all, it doesn’t throw you out of ketosis!

Keto desserts have all kinds of benefits. They give you a treat at a meal that can increase satiety—but it doesn’t cause insulin resistance.

They don’t contribute to the creation of diabetes. They help you live longer because your metabolism is running off fat, not carbohydrates. It’s a cleaner type of fuel, and one that ends up helping you burn fat as fuel.

This Sugar-Free Coconut Nut Ice Cream recipe creates a wonderful-tasting low carb and sugar free ice cream that is surprisingly creamy and has a wonderful texture. The smoothness comes from the fat from the coconut cream and the heavy cream. It’s a keto friendly low carb ice cream.

Ice creams using heavy cream and sweeteners like xylitol, stevia, or erythritol are a wonderful way to enjoy a cold, sweet treat every day that will enhance—not inhibit fat burning. For some people on keto—this idea of being able to have something sweet makes them feel like they’re violating the rules of keto dieting—but once you see you stay in full ketosis, they get used to being able to enjoy low carb sweets quite quickly, most especially this sugar-free ice cream you’re going to make now.

Coconut Nut Sugar Free Ice Cream Recipe

Yields 5 servings

Ingredients 

  • 5 egg yolks, large eggs
  • 2 cups coconut manna (coconut cream concentrate)
  • 1 cup heavy cream
  • 4 tablespoons erythritol powder
  • ¼ cup shredded unsweetened coconut
  • 1 teaspoon vanilla extract
  • 2/3 cup almonds, diced

Instructions

  1. In a large bowl, beat the eggs for about 30 seconds. Set aside.
  2. To a 2-quart pot, add coconut manna, heavy cream, and erythritol. Heat on a slow burner, stirring constantly until the mixture begins boiling.
  3. To avoid curdling, add a few spoonfuls of the coconut manna mixture to the beaten eggs. Stir. Continue the process until both complete bowls are mixed together.
  4. Then add the vanilla.
  5. Now pour the entire mixture back into the 2-quart pot. Turn heat to low. Stir constantly and allow the mixture to thicken.
  6. When mixture thickens to pudding consistency, remove from heat.
  7. Pour the mixture into a Pyrex baking dish that is one inch high or higher. Freeze.
  8. Before serving, break up ice cream into chunks. Place in a dessert bowl or dessert glass.
  9. Top with almond bits.

You won’t need an ice cream maker for this type of sugar-free dessert. However, if you wish to use one, simply allow the heated low carb ice cream mixture to cool completely. Then use your ice cream maker as usual.

Here’s How to Alter This and Other Sugar-Free Ice Cream Recipes For More Variations

  1. Add toasted pine nuts instead of almonds on top of this low carb ice cream.
  2. Add pistachios with small bits of dark chocolate on top of the sugar free dessert.
  3. Drizzle almond butter on top of the almonds on top of this sugar free ice cream.
2018-07-23T15:55:00+00:00 Sugar Free Ice Cream|