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Low Carb Coconut Ice Cream (LCHF)


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Ingredients

6 portion(s)

Low Carb Coconut Ice Cream (LCHF)

  • 65 g Erythritol, or sweetener of choice
  • 50 g dessicated coconut
  • 400 g natural yoghurt, full fat
  • 200 g coconut cream, canned
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Recipe's preparation

    Easy Ice Cream
  1. Place 65 g Erythritol (I use natVia) or sweetener of choice and 50 g dessicated coconut into mixing bowl and mill 20 sec/speed 10.

    Scrape down.
  2. weigh in 400 g yoghurt and 200 g coconut cream, mix 5 sec/speed 4.
  3. transfer into your icecream machine/churner


    or
  4. transfer mixture onto a flat tray (e.g. silicone, or ice cube tray) and put it in the freezer for at least 8 hours, or over night.

    Once frozen, cut either into 3-4 cm sized cubes or transfer ice cream cubes back into the bowl and mix 10 seconds/speed 8. Serve immediately
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Accessories you need

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Tip

Use 100 g sugar for a none-low carb version


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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