Erythritol Ice Cream (Dairy and Non-Dairy Versions)

Recipe Courtesy of LowCarbFriends, Posted by Kevinpa, Member



Erythritol Berry Ice Cream - Dairy Version

Ingredients:

Preparation Instructions:

Combine erythritol, salt and Thickener and set aside.

Combine water, 1/2 cup + 2 T. heavy cream, and DaVinci syrup. Heat mixture in a saucepan until bubbles start to form. Remove from heat and stir the erythritol mixture in with a spatula until dissolved.

Stir in the 1 1/2 cups heavy cream and blueberry LorAnn flavor oil.

Refrigerate at least 1 hour. When chilled, pour into freezer bowl, turn the machine on and let mix until mixture thickens (about 20-30 minutes). Half way through freezing time, drop in the blueberries a few at a time.

Makes 1 1/2 quarts. 16 carbs for the batch including berries.

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Erythritol Vanilla Ice Cream - Non-Dairy Version

Ingredients:

Preparation Instructions:

Combine erythritol, salt and thickener and set aside.

Combine coconut oil, coconut milk, and Davinci syrup. Heat mixture in a saucepan until bubbles start to form. Remove from heat and stir the erythritol mixture in with a spatula until dissolved. Then stir in the 1 1/2 cups coconut milk and vanilla.

Refrigerate at least 1 hour. When chilled, pour into freezer bowl, turn the machine on and let mix until mixture thickens (about 20-30 minutes). Makes 1 1/2 quarts.

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