Ingredients
Equipment
Step-by-Step Instructions
- In a saucepan, combine the unsweetened almond milk, Lakanto, coconut oil and vanilla extract.
- Warm over medium heat, stirring often, for about 5 minutes, until the sweetener has dissolved and the coconut oil has melted. Don't let it boil. Taste and add a little more sweetener if needed.
- Pour the mixture into a blender. With the blender running on low, sprinkle in the xanthan gum, then blend on high for 1 minute until fully emulsified.
- Pour into a bowl, cover and chill in the fridge for at least 1 hour, until completely cold.
- Churn in an ice cream maker following the manufacturer's instructions (usually 20-25 minutes), until thick like soft serve.
- Serve right away as soft serve, or spoon into a container and freeze for 1-2 hours for a firmer scoop. Best eaten the same day.
Nutrition
Notes
Serving size: 1 cup.
Sweetener: Lakanto Classic (monk fruit with erythritol) is left out of the nutrition calculation, as it adds zero net carbs. Any granulated monk fruit or stevia sweetener works; taste the warm base and adjust.
Texture: this ice cream goes very hard overnight, so it's best eaten the day it's made. To soften leftovers, let them sit at room temperature for 15-20 minutes or re-churn briefly.
Fall variations: for pumpkin spice, blend in ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice (about 1.5g net carbs more per serving). For maple pecan, add ½ teaspoon maple extract and fold in ¼ cup chopped toasted pecans at the end of churning.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
