Made with the richness of cacao and the natural sweetness of xylitol, this ice cream is not only delicious, but friendly to both keto and paleo lifestyles. The addition of full-fat coconut milk and heavy whipping cream creates a texture so smooth and luscious you won’t believe it’s homemade.
Ingredients:
- 135-150g xylitol
- 50-75g cocoa powder
- 1/4 tsp xanthan gum (or 3/4 tsp arrowroot flour if paleo)
- 1 teaspoon vanilla extract
- 480g heavy whipping cream (or coconut cream if paleo)
- 1 13.5oz can full fat coconut milk
- 2 tablespoons vodka or liquor of choice (optional, to prevent ice crystals)
- 1/4 teaspoon kosher salt
Method:
In a large bowl, whisk together the xylitol, cocoa powder, xanthan gum (or arrowroot flour) and salt.
Add the coconut milk and vanilla extract to the dry ingredients and mix well.
Whip the heavy cream (or coconut cream) in a separate bowl until stiff peaks form.
Gently fold the whipped cream into the cocoa mixture until completely incorporated, taking care not to overcook the cream.
If using, stir in the vodka or other alcohol to help keep the ice cream soft.
Pour the mixture into a loaf tin or freezer-safe container.
Freeze for at least 6 hours or until firm.
Before serving, allow the ice cream to come to room temperature for a few minutes to soften and make it easier to scoop.
