We got my daughter the Ninja creami for Xmas, she uses it all the time. Use a premiere protein shake as a base and you can make anything. Can't wait to do frozen drinks in the pool this summer.My Son bought one of those . I cringed at more equipment to find a place for , but it makes really good ice cream .
I looked into Bochasweet. You can replace it with Zylitol as that is what they process out of the melon....
The key to making the recipes I developed is using Bochasweet. Expensive but behaves like real sugar where most other substitutes dont.
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I go out of my way to the Asian store (they actually call themselves the "Oriental Market"...I guess they didn't get the memo!) for Aroy D coconut milk because I KNOW its going to be good. It does settle like you said though. I use it for my home version of Thai red curry.OMG thanks for this, I'll have to try this. I have about 2 cases off Aroy-D coconut milk that is basically just coconut cream with coconut water on it unless I mix it up so I can just drain/drink off the water and boom basically coconut cream! :D
I think tomorrow I may try it. Also I have some Lorann's candy flavors in cherry, strawberry, and watermelon and might be able to add a few drops to make flavored ice cream BUT I'm more of a chocolate or vanilla guy and have that stuff anyhow. We'll see how this goes :D
It is a bit less expensive but I dont see that they advertise it as a direct replacement for sugar for recipes. Bocha Sweet DOES NOT act just like sugar in cookies...they lie, but it does stabilize ice cream pretty well. My Vanilla and Mocha ice creams melt pretty quickly but are fantastic. My pumpkin spice ice cream is more stable because of the pumpkin...the wife's favorite.I looked into Bochasweet. You can replace it with Zylitol as that is what they process out of the melon.
So I did this with my Aroy-D and it's about 1hr 45 min and I had to try it. The top is fairly firm but no issue getting through it with a spoon. The bottom and middle still needs to firm up more.Okay. If you have a blender, and are lactose intolerant like me, this next recipe is for you.
I noticed that the butter pecan I made stayed scoopable in the freezer, and it had twice as much fat as the chocolate, which froze hard as a rock.
Engage engineer brain.
I toasted the coconut in a pan on the stove over medium-low heat, stirring constantly. Took about 5 minutes.
Keto Single Serving Coconut Ice Cream
Actually, this makes 4 servings. Total experiment. AWESOME FLAVOR! My wife went nuts over this one.
Ingredients
13.5 oz can full-fat coconut milk or cream
1 Tbs pure vanilla extract
3 Tbs Coconut oil
Squirt of Stevia (optional)
6 Tbs Allulose
½ cup unsweetened coconut, lightly toasted
Directions
Place all ingredients, except the toasted coconut, in a blender. Blend on low for 1 minute. Then blend on next higher speed for another minute. It will be nice and creamy.
Add the lightly toasted coconut, pulse to mix.
Distribute evenly between 4 containers.
Place in the freezer for 3 hours.
Enjoy!
Pics later.
Day 2 report - well the left over 8oz or so froze quite solid over night. It will need a little defrosting time and the wait is killing me.