Dessert, Pie, Cake, Ice Cream, LCD – All Recipes, LCD – Best
3 eggs – at room temperature 3 egg yolks at room temperature
1/2 teaspoon vanilla essence
2 tablepoons of honey (or 1 dessertspoon Nature Sweet Sugar Substitute)
1 cup canned coconut cream
1 cup plain full fat dairy or coconut yoghurt
(GF, NF, YF)
This is a low carbohydrate delicious ice cream that is high in protein.
Using a double saucepan with hot water in base over a medium heat, place egg yolks, eggs, vanilla and sweetener in top section.
Using an electric beater, whisk on medium speed for about 5 minutes or until thick, pale and heated through.
Remove from heat and whisk until cool, then add coconut cream and combine well before adding yoghurt.
Pour into pan, cover with food wrap then freeze until just starting to firm.
Remove from freezer, break up with fork into a bowl and whisk again until smooth.
Return to pan, cover with food wrap and freeze for several hours until very firm.
Serve with berries or fruit of your choice.