Best 3 Coconut Vanilla Custard Ice Cream Low Carb And Dairy Free Recipes

COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE

Coconut Vanilla Custard Ice Cream - Low Carb and Dairy-Free image

This recipe makes a decadent, low carb, and dairy-free ice cream that is really out of this world! You will love this even if you don't love coconut. My husband (who has no dietary restrictions and is an ice cream addict) told me that this is the best that he's ever had. Each 1/2 cup serving contains 6.4 grams of net carbohydrates, and 24.2 grams of healthy fat from the coconut (gotta love those medium chain triglycerides)!

Provided by getfitkate

Categories Ice Cream

Time 3h15m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 6

Ingredients

4 cups of canned regular unsweetened coconut milk (use 2 full cans plus the solid part of the 3rd can of coconut milk)
1/4 cup high quality unrefined, organic coconut oil
1/2 cup Stevia Truvia
1 pinch salt
5 large egg yolks
2 teaspoons good vanilla extract

Steps:

In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
Cover and refrigerate overnight in the lowest part of your refrigerator.
Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.

Nutrition Facts : Calories 212.4, Fat 22.5, SaturatedFat 18.9, Cholesterol 76.8, Sodium 26.2, Carbohydrate 2.5, Sugar 0.1, Protein 2.6

DAIRY-FREE COCONUT ICE CREAM

Dairy-Free Coconut Ice Cream image

A dairy-free ice cream that is rich and delicious.

Provided by John Wironen

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 4h35m

Yield 20

Number Of Ingredients 4

Ingredients

4 ounces shredded unsweetened coconut
4 (14 ounce) cans coconut milk
1 ½ cups white sugar
4 egg yolks

Steps:

Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
Fill a large bowl with ice water.
Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes.
Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 18.7 g, Cholesterol 41 mg, Fat 21.3 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 18.4 g, Sodium 13.9 mg, Sugar 15.4 g