Pineapple Coconut Ice Cream

Pineapple Coconut Ice Cream (2-servings shown)

Pineapple Coconut Ice Cream (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 decided that making scoopable ice cream with artificial sweeteners truly is “rocket science”.  :(  Some say more xanthan gum, or glycerine; some say gelatin, or alcohol.  Some some cook an egg custard first, some use condensed milk  (which I detest), and some use polydextrose.  But sadly, I’ve not found any combination of these ingredients that solves the “hardness” issues after 24 hours in the freezer.  So my approach now is to make small batches that 2 can eat the day it is made.  THAT method seems to be the only one that works for me.🙂.  

For this recipe, 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 for Induction and isn’t appropriate until the higher carb fruits rung of the Owl carb re-introduction ladder.  Folks who have reached the OWL phase can omit the pineapple and just make coconut ice cream.

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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 (or 1 T. DaVinci sugar-free syrup)

½ tsp. coconut extract (optional)

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

2 pkts. Sweet Leaf stevia (1 tsp.)

2 T. Triple Sec liqueur (or rum)

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

0.7 g  protein

18 mg sodium

4 comments on “Pineapple Coconut Ice Cream

    • No I have not, Suzi. I use my erythritol and stevia in their pure forms. The “natural flavors” listed as an ingredient in Truvia is a great big question mark. They can put just about anything in it under that “umbrella”. The food industry isn’t willing to divulge what for a reason IMO.


    • Thank you, Raymund. Now if I can just get it to not harden up so much in the freezer. Next time I think I’m going to leave out the artificial sweeteners entirely, increase the pineapple and use 1T. honey and see if that works out better without upping the carb count per serving too much. I know soooooo many excellent cooks who are totally frustrated by this tendency caused by artificial sweeteners. But I keep plodding on until I find a solution. 🙂


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