If you read yesterday's post and were inspired to make some homemade coconut milk then today's post is really going to excite you! We are going to use that coconut milk to make a frozen dessert that I am calling “Coconut Iced Milk”. It is frozen like ice cream, but because it doesn't have any added cream, it does not have the same texture. This recipe calls for a couple of my favorite alternative sweeteners, stevia and erythritol. Instead of reinventing the wheel and writing a long post about these, I am going to send you to Mark's Daily Apple to read what he says about them: Is Stevia Healthy? & Are Sugar Alcohols Healthy?
Prep Time: 3 Minutes
Cook Time: 25 Minute
Servings: 6 Serving
- 3 c. Homemade Coconut Milk
- 1/8 tsp. NuNaturals Powdered Stevia Extract
- 1/3 c. Erythritol
- 1-2 tsp. Vanilla Extract
- Pinch Celtic Sea Salt
- Navitas Naturals Organic Cacao Nibs or Lindt 90% Dark Chocolate, Chopped
- First things first, you will want to powder your erythritol. You can use a Magic Bullet or even a coffee grinder. Just dump it in and pulse away until it resembles powdered sugar.
- Whisk together your ingredients and add to the canister of your electric ice cream maker.
- Let ‘er rip for about 25 minutes.
- If you are going to add cacao nibs or chopped dark chocolate, add them in at about the 20 minute mark.
- You can go ahead and eat it now (it's like soft serve consistency), or put it in the freezer for about a half-hour to get it “scoopable”.
- Now, here's the deal, you can freeze this, however, the longer it is in the freezer the more rock like it becomes. The solution to this is really simple, take it out about 20-30 minutes before you are going to eat and let it thaw.
- Or if you are like me and you just can't wait, chisel out a chunk and throw it in the microwave for 15 seconds.