Recipe Name Mounds bar ice cream Submitted by Lizinator
Recipe Description Low carb coconut ice cream with dark chocolate bits
Quantity 1 Quantity Unit quart
Prep Time (minutes) 15 Cook Time (minutes) 40 Ready In (minutes) 55
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
2
cup, fluid (yields 2 cups whipped)heavy cream
3/4
cupNuts, coconut milk, canned
10
fliud ouncescream, half and half
1/2
cupsplenda no-calorie sweetener
1
dashsalt
1
square (1 oz)chocolate, baking
5
teaspoonssplenda no-calorie sweetener
Steps
Sequence Step
1Dissolve 1/2 cup Splenda (I use 1/4 c. splenda + 1/4 cup Erythritol powder) and salt in 2 tablespoons of vodka and 1 teaspoon coconut extract.
2Add cream, coconut milk and half & half to the vodka mixture. Pour in ice cream freezer and begin freezing.
3While mixture freezes, mix melted chocolate with remaining splenda and drizzle into the ice cream before it finishes.
4Ice cream freezer should run 30-40 minutes for proper consistency. The vodka helps keep the ice cream from freezing rock hard.