1½ cups (360 g/12.7 oz) creamed coconut milk
6 giant egg yolks
2 giant eggs
¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
¼ cup (60 ml /2 fl oz) MCT oil
2 teaspoons sugar-free vanilla extract
or 1 teaspoon vanilla powder
Few drops liquid stevia, to style (elective)
1. Make the creamed coconut milk a day forward (see field for directions).
2. In a meals processor, mix the creamed coconut milk, egg yolks, eggs,
erythritol, MCT oil, and vanilla. Pulse till easy and creamy. In order for you
a sweeter style, add the stevia and pulse once more.
3. Pour the combination into an ice cream maker and course of in response to the
producer’s directions. As soon as the ice cream is churned, freeze for about
half-hour earlier than serving. Preserve frozen for as much as 3 months.