The coconut flavor really shines through in this ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical summer treat.
6 egg yolks
14 packets sugar substitute
2 cups heavy cream
1 can (13.5 ounces) unsweetened coconut milk*
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut, lightly toasted *
1. In a medium bowl whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.
2. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.
3. Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.
To toast coconut, spread on a baking sheet and bake at 350º F for 5 minutes.
Prep time: 5 minutes
Bake/Cook time: 5 minutes
Chill time: 4 hours
Carbohydrates: 6 grams, Net Carbs: 4.5 grams, Fiber: 1.5 grams, Protein: 4 grams, Fat: 32 grams, Calories: 326