DF icecream
SHARE THIS:

I've found dairy free to be a bit of a challenge lately, especially when it comes to sweet things! Add to that not being able to have cacao either...all my favourite sweet treats have been out. So, I decided to make my keto ice-cream dairy free. I simply swapped the cream for coconut cream and it was perfect!

Any coconut cream will work and it doesn't have to be chilled beforehand. I used a mix of coconut cream and macadamia milk as I liked the texture and creaminess it gave. You could definitely use all coconut cream, it would just make it even creamier and give it a more distinct coconut flavour.

I don't often use xylitol as a sweetener however I find it necessary for the smoother texture of the ice-cream. Other sweeteners tend to make the ice-cream a bit more icy than creamy.

This is best prepared a day before as you will need to freeze it overnight if you can.

AuthorJenni FrenchYields4 ServingsPrep Time5 minsCook Time11 mins
Rating
 45 g xylitol
 30 g butter
 250 g coconut cream
 250 g macadamia milk
 2 tsp vanilla extract
 1 ½ tsp vegetable glycerine
 ¼ tsp xanthan gum
Thermomix Method
1

Place xylitol in the Thermomix and blend for 1min/sp9 or until it becomes a fine powder. Scrape down the sides.

2

Add butter, coconut cream and macadamia milk and cook for 11mins/80°/sp1.

3

Once finished, allow to cool slightly (for approximately 10 minutes).

4

Insert the butterfly and add the remaining ingredients. Mix for 1.5mins/sp2.5.

5

Pour mixture into a freezer proof, airtight container.

6

Freeze for 6 hours or overnight if possible.

7

Remove from freezer and sit the container in a sink of hot water (approx 2cm deep) for a few minutes. Just long enough to soften the edges to make it easier to remove

8

Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.

9

Chop roughly and blend for 30sec/sp7.

10

Return the mix to the freezer container and freeze until required.

Conventional Method
11

Place xylitol in a blender and blend until it becomes a fine powder.

12

Add powdered xylitol, butter, coconut cream and macadamia milk to a medium sized saucepan and cook over a low heat for approximately 10-15 minutes or until thickened, stirring occasionally.

13

Allow to cool for 10 minutes.

14

Whisk in remaining ingredients thoroughly.

15

Pour mixture into a freezer proof, airtight container.

16

Freeze for 6 hours or overnight if possible.

17

Remove from freezer and sit the container in a sink of hot water (approx 2cm deep) for a few minutes. Just long enough to soften the edges to make it easier to remove.

18

Turn the container upside down on a chopping board and remove the ice-cream. You may need to encourage it with a spatula.

19

Chop roughly and blend on medium until creamy.

20

Return the mix to the freezer container and freeze until required.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 235
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 14.6g73%
Sodium 118.5mg5%
Net Carbohydrate 2.5g1%
Sugars 0.7g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.