Recipe for Low Carb Coconut Ice Cream

A Decadent Dessert with Super Health and Weight Loss Benefits

Nov 3, 2009

Homemade Low Carb Coconut Ice Cream, Photo by Adrienne Larocque

Just because you're on a low carb diet doesn't mean that you have to give up decadent treats. Sweetened without sugar, ice cream becomes a rich, low carb indulgence!

Coconuts is an excellent source of many nutrients. Coconut meat is rich in plant protein and high in dietary fibre. According to the Coconut Research Center, research studies have shown that including coconut in the diet has many health benefits such as:

killing viruses, bacteria and fungi
improving digestion and absorption of nutrients
improving insulin secretion and glucose metabolism
promoting the development of strong bones and teeth by improving absorption of calcium and magnesium
supporting immune function
protecting against heart disease

So indulge yourself in a dessert that is healthy as well as delicious!

Low Carb Coconut Ice Cream Recipe

This recipe is so rich that you may want to omit the Splenda or use less of it. If you make it without Splenda, people who like a sweeter treat can pour some sugar-free syrup over the ice cream. Because it is so rich, a little goes a long way. The recipe yields 6 small servings (about 3.5g of total carbohydrate) or 4 larger servings (5g of total carbohydrate each).

Ingredients:

12 fl oz whipping cream
meat from one young coconut (about 2 cups)
2 eggs
2 egg yolks
up to 1 cup Splenda (optional)
shredded coconut, toasted, for garnish (unsweetened, of course)

Directions for Making Low Carb Ice Cream

Place the coconut meat in a blender with some cream and blend it until smooth.
Combine the coconut and remaining cream in a saucepan. Heat the ingredients over very low heat, without boiling, for about 15 minutes.
Beat the eggs, egg yolks and Splenda (if desired) until thick. Place the egg mixture in a double boiler with simmering water in the lower pan. Add the coconut and cream and cook, stirring constantly, until the mixture thickens slightly. If you don’t have a double boiler, place the mixture in a heat-proof bowl (e.g., aluminum mixing bowl) and place it over simmering water.
Remove the pan from the heat and place it in a large pan of ice water. Allow the mixture to cool thoroughly, stirring occasionally.
Pour the mixture into an ice cream maker and follow the manufacturer’s directions. Alternatively, pour the mixture into an air-tight container, cover and freeze until it is firm (about 2 hours, depending on the temperature of the freezer).
Serve with a sprinkling of toasted coconut or sugar-free syrup, as desired.

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The copyright of the article Recipe for Low Carb Coconut Ice Cream in Healthy Desserts is owned by Adrienne Larocque. Permission to republish Recipe for Low Carb Coconut Ice Cream in print or online must be granted by the author in writing.