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This recipe is so rich and creamy- just like ice cream should be, but without all of the added sugar. The recipe is designed to be made without a churner for simplicity and the end result is just divine.
Great for diabetics or anyone trying to reduce their sugar or carb intake. You are going to love this recipe!
Ingredients
- ½ cup Naturally Sweet Xylitol see notes for using alternative sweeteners
- 600 ml pure/heavy cream
- 125 ml quality coconut milk or almond milk sugar free -for a creamier ice cream use coconut cream
- ¼ cup instant coffee powder or reduce to 2 tablespoons for milder flavor
- 1 teaspoon vanilla extract
- 2 egg yolks
- A pinch of sea salt
- 2 tablespoons MCT oil -or EVOO (extra virgin olive oil)
- ¼ teaspoon guar gum very accurately measured. See notes for using xanthan gum.
Instructions
- Heat the sweetener, half of the cream and milk of choice to just below boiling point. Remove from heat and whisk in the coffee powder, vanilla extract and a pinch of salt. Add the egg yolks and whisk really well. Return the pan to the stove top over a low heat and simmer for about 4-5 minutes, continually whisking the mixture. Allow to cool completely on the bench then place in the fridge.
- Whip the remaining cream until thick in a medium mixing bowl. Add the cooled mixture from the fridge and the MCT oil and whip until fully combined.
- Finally, sprinkle or use a sieve to sift your precisely measured guar gum over the ice cream mixture and beat it in quickly until it is well combined with electric beaters. Take particular care here not to over mix but ensure that the guar gum is well mixed in. Note-sprinkle the guar gum away from the edges of the bowl as it can clump there. Scrape the sides of your bowl down while beating to ensure the gum is beaten into the mixture really well.
- Pour your ice cream mixture into a freeze proof container that has a lid, or ensure your ice cream container can be well sealed to prevent icing up.
- Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
- Allow the ice cream to sit on the bench for about 10-20 minutes prior to serving if it is too firm to scoop. Trust me it will be worth the wait! Enjoy.
Recipe Notes
This recipe was made to be no churn ice cream so you don’t need an ice cream maker. The ice cream can be made in the churner if desired by following your churners instructions once it has been created following the instructions above.If you want a creamier ice cream, make sure you use coconut cream instead of coconut milk or almond milk. Coconut milk/almond milk will reduce the calories slightly and the end result will be slightly icier. Coconut cream (my favorite) is creamier and richer in flavor.If you don’t have guar gum, try adding ½ teaspoon of xanthan gum in its place. Guar gum is preferred if possible. Ensure you accurately measure the guar gum or the xanthan gum before adding either of them to the recipe. If you use too much, your ice cream will end up being too claggy.Although testing showed excellent results using a range of sweeteners, xylitol is the best sweetener to use in ice cream as it doesn’t crystallize when frozen. If you use an alternative sweetener, there is no guarantee that the end result will be the same as it would be if xylitol was used. Taste the ice cream mixture so you can adjust the sweetness to your own taste.If you don’t have MCT oil you can simply omit. Try switching it for the equivalent amount of EVOO- extra virgin olive oil, as long as it is a light tasting EVOO and not "light olive oil." This will help prevent your ice cream from icing up and create a smoother texture. You will not be able to taste it.Add 1/2 cup dark chocolate choc chips/grated chocolate for Coffee Choc Chip Ice Cream.
Nutritional Information
Serving: 1of 12 serves | Calories: 289kcal | Carbohydrates: 2.3g | Protein: 11.7g | Fat: 19.8gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
