LOW CARB NO-CHURN CHOCOLATE ICE CREAM
- 400 ml can full fat coconut milk
- 130 g xylitol
- 75 g cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 480 g heavy whipping cream or coconut cream
- 1 teaspoon vanilla extract
- 2 tablespoons vodka, brandy or booze of choice
Add coconut milk, sweetener, xanthan gum, cocoa and salt to a saucepan over medium heat.
Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
Add heavy whipping cream to a large chilled bowl and whip until soft peaks form.
Blend in vanilla extract and the cooled chocolate mixture.
Optional: add in more cocoa, to taste, for a dark chocolate version.
Optional: add in your booze of choice. The mixture should be thick but still pourable.
Transfer ice cream to a sealable container and place in the freezer until frozen (4 – 6 hours to overnight).
If freezing overnight: take out your ice cream 10 – 20 minutes prior to serving (depending on your room temperature) and scoop away.
Recipe and photo: Hailey Bunge
