Pineapple Coconut Ice Cream

Click to enlarge (2 servings shown)

This ice cream is delicious, but sadly, like all low-carb ice cream made with artificial sweeteners, it gets hard in the freezer over time.  I’ve experimented and been disappointed many times, adding things like more egg yolks, gums, xanthan gum and glycerine.  But even this one gets hard eventually.  So I recommend consuming this ice cream soon after it is made, or softening for a bit before trying to eat it if it has been in the freezer awhile.

This time I added just the fruit, a wee bit of xanthan gum and some Triple Sec (an orange flavored liqueur used in Margaritas). But it could have been rum, bourbon, amaretto, or any alcohol you like.  Alcohol is known to retard freezing, so I figured it was worth a try, at least.  But sadly, this ice cream got hard after 5 hours in the freezer, too.

This ice cream has a delightful flavor!  I love pineapple and coconut together!!  I could barely taste the Triple Sec though, so I may use more, or rum next time.  This recipe is not suitable until the higher carb fruits rung of the Owl ladder.  Folks who have reached the OWL phase can omit the pineapple and just make coconut ice cream.   This recipe, (as writtten) is not suitable for Paleo-Primal diners.

NOTE:  I’ve decided that making scoopable ice cream with artificial sweeteners IS “rocket science”.    Some say more xanthan gum, some say gelatin, some say some sweetened condensed milk (which I detest) can help keep the ice cream scoopable.  But sadly, I’ve not found a solution to the “hardness” problem artificially sweetened ice cream causes.  But I keep on trying different things in that quest.  In the meantime, I make smaller recipes and we try to eat it up while it’s still soft.

INGREDIENTS:

16 oz. unsweetened coconut cream (I use Wilderness Family Naturals)

8 oz. (1 c.) heavy cream

½ c. unsweetened coconut

½ c. crushed pineapple, (water pack) drained

½ tsp. pineapple extract

½ tsp. coconut extract (I use Coconutti brand)

1 T. vanilla DaVinci sugar-free syrup (or 1 tsp. vanilla extract)

2 pkts. stevia (I use Sweet Leaf)

2 T. Triple Sec liqueur (or alcohol of your choice)

1/8 tsp. xanthan gum

DIRECTIONS:  Place coconut, pineapple, stevia and xanthan gum in the bowl of a food processor (or use a bowl and mixer).  Pulse a couple times to blend. Add all other ingredients BUT the heavy cream.  Pulse a few times to mix everything well.  Add the heavy cream and pulse 1-2 times.  Scrape all of the ice cream mixture into a pitcher with a spout.  I find that is the easiest way to pour it into my ice cream maker.    Get your ice cream maker all ready, turn it on and slowly pour your ice cream mixture in the opening and freeze according to your maker’s instructions for fruited ice cream.  Mine took exactly 20  minutes in my Cuisinart machine.  This can either be served immediately for a soft-serve ice cream or scrape the ice cream into a lidded plastic freezer container to freeze a couple hours before scooping it up.  And then ENJOY!

NUTRITIONAL INFO:   Makes about ten ½ c. servings, each contains:

203 calories

23.9 g  fat

5.99 g  carbs, 1.29 g  fiber, 4.7 g  NET CARBS

.7 g  protein

18 mg sodium

49 mg potassium

14% RDA Vitamin A, 11% manganese

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