Chocolate ice cream with coconut cream
Cocoa and coconut cream provide a rich flavor, while heavy cream and butter make the ice cream more filling. Xanthan gum helps maintain a creamy texture. It provides fiber and helps keep the dish satisfying.
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Servings: 6 (1 serving ≈ 83 gram)
Digestion time: 4 hour
Recalculate the sweetener. (Erythritol)
Mix cream (250 g), coconut cream (150 g), butter (30 g), erythritol (45 g), cocoa (20 g), salt, and xanthan gum (1 g). Heat until smooth without boiling.
Cool the mixture and freeze for 4 hours. Stir every 30 minutes during the first 2 hours, then freeze until set.
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