Lorisa
Mon, Aug-07-06, 10:09
My mom just got an ice cream maker, and we used it last night to make some delicious low carb coconut ice cream. We used a basic vanilla recipe as a base and added the coconut elements to jazz it up.
- 3 eggs (you can use pastuerized if you wish)
- 5 T splenda (adjust according to taste, i think i ended up using 6T)
- 2 cups of heavy cream
- 1/2 c water (we used the juice from the coconut instead)
- dash of vanilla extract, dash of coconut extract
- pinch of salt (really boosts flavor, do not omit)
- meat of one coconut, grated finely (we only used fresh coconut because we were unable to find unsweetened shredded coconut in the store. It was a real PAIN preparing the fresh coconut!)
Using an electric hand mixer (you could also use a blender) beat the eggs until fluffy. Add in splenda one Tablespoon at a time, beating between additions. Beat a few more seconds until fluffy again, add remaining ingredients, and blend until combined well. Pour into ice cream maker and process as usual (it took about 30 mins for us). We then returned it to the freezer for about 15 minutes to harden up a bit. The result will be a creamy, coconutty and delicious summer treat.
- 3 eggs (you can use pastuerized if you wish)
- 5 T splenda (adjust according to taste, i think i ended up using 6T)
- 2 cups of heavy cream
- 1/2 c water (we used the juice from the coconut instead)
- dash of vanilla extract, dash of coconut extract
- pinch of salt (really boosts flavor, do not omit)
- meat of one coconut, grated finely (we only used fresh coconut because we were unable to find unsweetened shredded coconut in the store. It was a real PAIN preparing the fresh coconut!)
Using an electric hand mixer (you could also use a blender) beat the eggs until fluffy. Add in splenda one Tablespoon at a time, beating between additions. Beat a few more seconds until fluffy again, add remaining ingredients, and blend until combined well. Pour into ice cream maker and process as usual (it took about 30 mins for us). We then returned it to the freezer for about 15 minutes to harden up a bit. The result will be a creamy, coconutty and delicious summer treat.