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Janny’s 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
  • 6
    8h 5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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

  • Spatula TM5/TM6
    Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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