Erythritol Berry Ice Cream - Dairy Version
Ingredients:
- 2 T. water
- 1/2 cup + 2 T. heavy cream
- 1/2 cup DaVinci Sugar Free Raspberry Syrup
- 1 cup Erythritol, powdered
- 1/4 tsp salt
- 4 T. Dixie Carb Counters Thick It Up Low Carb Thickener
- 1/2 tsp LorAnn Gourmet Flavorings Oil, Blueberry flavor
- 1 1/2 cups heavy cream
- 1/2 cup blueberries
Preparation Instructions:
Combine erythritol, salt and Thickener and set aside.
Combine water, 1/2 cup + 2 T. heavy cream, and DaVinci syrup. Heat mixture in a saucepan until bubbles start to form. Remove from heat and stir the erythritol mixture in with a spatula until dissolved.
Stir in the 1 1/2 cups heavy cream and blueberry LorAnn flavor oil.
Refrigerate at least 1 hour. When chilled, pour into freezer bowl, turn the machine on and let mix until mixture thickens (about 20-30 minutes). Half way through freezing time, drop in the blueberries a few at a time.
Makes 1 1/2 quarts. 16 carbs for the batch including berries.
--------------Erythritol Vanilla Ice Cream - Non-Dairy Version
Ingredients:
- 2 T. coconut oil
- 1/2 cup coconut milk
- 1/2 cup + 2 T. DaVinci Sugar Free Vanilla
- 3/4 cup Erythritol, powdered
- 1/4 tsp salt
- 3 T. Dixie Carb Counters Thick It Up Low Carb Thickener
- 1 T. Vanilla
- 1 1/2 cups coconut milk
Preparation Instructions:
Combine erythritol, salt and thickener and set aside.
Combine coconut oil, coconut milk, and DaVinci syrup. Heat mixture in a saucepan until bubbles start to form. Remove from heat and stir the erythritol mixture in with a spatula until dissolved. Then stir in the 1 1/2 cups coconut milk and vanilla.
Refrigerate at least 1 hour. When chilled, pour into freezer bowl, turn the machine on and let mix until mixture thickens (about 20-30 minutes). Makes 1 1/2 quarts.
