Vegan coconut ice cream
A source of healthy fats and fiber, this vegan ice cream has a low glycemic index thanks to erythritol, making it an ideal dessert for maintaining stable blood sugar levels. Vanilla adds a rich flavor, while coconut milk enriches the dish with beneficial micronutrients.
Vegan dishes
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | ? |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kitchen: Other
Inventory: Blender
Difficulty: very simple
2 kg
Servings: 8 (1 serving ≈ 103 gram)
Digestion time: 2 hour
Recalculate the sweetener. (Erythritol)
Place the mold in the freezer.
Blend the fatty coconut milk (760 g), erythritol (4-5 tbsp), vanilla extract (2 tsp), and sea salt (1/4 tsp) in a blender. Whip the ingredients until smooth and creamy.
Pour the resulting coconut mixture into the pre-chilled mold.
Send the mold to the freezer for at least 3-4 hours, preferably overnight.
Before serving the dessert, let it sit at room temperature for 5 minutes.
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