If you’re looking to control your carbs, learning how to consume “good” carbohydrates in balance with a variety of proteins and “good” fats can be confusing.
The following recipe takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.
COCONUT ICE CREAM
(Makes 4 servings)
3 egg yolks
7 packets sugar substitute
1 cups heavy cream
1/2 (13.5-ounce) can unsweetened coconut milk
1 teaspoons coconut extract
1/2 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut, lightly toasted
4 scoops of S’moo
In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.
Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.
Pour ice cream mix into ice cream maker. Process according to manufacturer’s directions. About 5 minutes before ice cream is finished, add the toasted coconut.
Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.