No Churn Coconut Cream Ice Cream
This is a simple and easy recipe for No Churn Coconut Cream Ice Cream. Perfect for Keto and Paleo diets. 6 Ingredients. 15 minutes of hands-on time. Low-Carb. Gluten-Free. Dairy Free.
- 2 cans coconut cream
- 4 egg yolks
- ⅓ cup honey
- 2 teaspoon vanilla essence
- ¼ teaspoon salt
- 2 tablespoon cocoa powder (OPTIONAL. Use 1 tablespoon cocoa powder if you're doing half vanilla and half chocolate)
Whish the honey and egg yolks together until VERY light and creamy/fluffy. Set aside.
Heat the coconut cream until it steams, stirring occasionally. Do not let it boil. Lower the heat.
While stirring the egg yolk mix, add a ladle of hot coconut cream. Repeat twice.
Now pour the egg mix back into coconut cream and stir until it starts foaming. Remove from heat.
If you're making chocolate ice cream, add the cocoa powder now - and mix well. If you're doing half and half - first split the ice cream custard into two bowls.
Pour into a glass bowl and slide into the freezer.
Tips and Tricks:
1. I like to take the mixture out of the freezer every hour or so and whisk it thoroughly. This makes the final texture of the ice cream a bit "creamier". It's not necessary, but it does give a nicer final result.
In my experience, the ice cream takes about 3 hours to freeze. So plan accordingly!
2.When you're ready to eat, remove from the freezer 10-15 minutes before serving so it can soften. You can also put it in the microwave, testing it every 10 seconds.
Calories: 387kcal | Carbohydrates: 19g | Protein: 5g | Fat: 35g | Saturated Fat: 30g | Cholesterol: 98mg | Sodium: 82mg | Potassium: 342mg | Fiber: 3g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 2.6mg