This easy to make soft-serve, dairy free ice cream will easily become a favorite. No ice cream maker is required. Do have all the ingredients measured and ready before you start. It comes together so quickly and easily.

Friends served this to us and I instantly loved it. I simplified the recipe and enhanced the flavor. Feel free to try other alternative milks and flavorings.

 

  •  6 egg yolks
  • 1/4 c. low carb sweetener (erythritol is what I use)
  • 3/4 c. Lily’s cocolate chips
  • 1 can full fat coconut milk (14 oz)
    • For a creamier texture you use 14 oz. of canned coconut cream
  • 1/2 tsp. vanilla
  • 1/4 tsp. coffee extract (optional)
  • 1 tsp powdered gelatin
  1. Have a strainer over a clean 1-quart container setting in the sink ready to strain. This helps produce a very smooth texture.
  2. Whisk egg yolks with erythritol (or your favorite sweetener) in a high-quality pan over low heat. An aluminum pan will cause this mixture to burn too easily.
  3. When tiny bubbles form (about 3-5 minutes), stir in the chocolate chips and coconut milk/cream. Stir well to combine and again have tiny bubbles.
  4. Stir in flavorings. When well blended, sprinkle with the gelatin.
  5. Continue to whisk until warm to touch.
  6. Pour over the strainer and press the mixture through with a rubber spatula. This removes any egg or milk/cream chunks.
  7. Freeze in a freezer-safe container.
  8. When serving, let set for 10-15 minutes to soften and easily dish out .

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