No Machine Keto Ice Cream

[noboundaries]

Result? Fantastic flavor! More ice milky than ice creamy, but so satisfying.

 

[clifish]

My Son bought one of those . I cringed at more equipment to find a place for , but it makes really good ice cream .

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.

 

[Fueling Around]

My wife subscribes to a streaming service that includes TasteMade channel.
I caught part of an episode today that was talking about Italian gelato. If you eat fresh then less sugars is required. Sugar is needed to keep the frozen product stable for storage.

 

[Fueling Around]

...
The key to making the recipes I developed is using Bochasweet. Expensive but behaves like real sugar where most other substitutes dont.
...

I looked into Bochasweet. You can replace it with Zylitol as that is what they process out of the melon.

 

[chef k-dude]

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

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.

I looked into Bochasweet. You can replace it with Zylitol as that is what they process out of the melon.

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.

starting to be that "ice cream time of year" again, I guess I better get on it!

 

[tallbm]

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.

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.
So far I'm liking it and though it's not exactly the texture of ice cream, it is still very much like the texture of coconut milk ice creams I've bought in the stores in the past :D

Only changes I had were that I used Erythritol instead of Allulose because it's what I had. They are basically 1 to 1 substitutes. I also didn't add any coconut flake, I just wanted to go with base vanilla and see if I screw it up. Finally, I didn't drain 1 of 2 Aroy-D boxes of the coconut water. It all kind of fell out into the blender but I was able to hold back most of the coconut water from the 2nd box. I think not having the coconut water in the blend will help keep it creamier and less of a firm texture.

I have like 2 cases of Aroy-D I need to use up and I see this being the way I go about it hahahahaha. I can't wait to try and make a chocolate ice cream in the next go round :D

Thanks for posting and thanks for it not being some BS that most online food blogs and keto blogs post are. They are mostly useless and get people to bite on the pretty picture but recipes and the food rarely deliver. This looks like full on delivery :D


I'll have to try the lactose pill and heavy cream version at some point! :D

 

[tallbm]

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. So if not eating it all in 1 go then it seems it will need some defrost time when coming back to it. Just wanted to put the info out there in case people were thinking they were going to open their coconut milk/cream ice cream and have at it hahaha

 

[noboundaries]

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.

Yep. So, I tried a couple solutions so it wouldn't freeze hard (More fat. No go. Rum. Same no go result). Focused instead on a relatively quick and simple defrost.

Solution? For single serving containers, put some cold water in a coffee cup. Then place the ice cream container in the bowl for 10 minutes. It doesn't take much water, but place enough water so the ice cream container floats. Remember displacement.

Softens the inside nicely. Still ice milky, but not hard as a rock. Easy to eat spoonfuls in 10 minutes.

Ray