Saturday, July 7, 2012

Non-Dairy, Low Carb Lemon Ice Cream

Ice cream that's good for you? Yes--when there's good fats (MCTs), eggs, and no added sugar. What a shame I couldn't persuade a vegetarian acquaintance that this is a perfectly good food! Hat tip to Mark Sisson's Primal Blueprint Cookbook for the basic recipe and Nick Stellino's Mediterranean Flavors for the flavor inspiration.

2 cans coconut milk (13.5 oz each) (full fat, not light)
2 eggs
1/2 c Splenda
6 T lemon juice
1 t vanilla extract (required)
Chopped pistachios (optional)

Whisk the eggs in a bowl for a minute or two until they're fluffy. Whisk in the coconut milk, Splenda, lemon juice and vanilla extract until it's well blended. Churn it in an ice cream maker for 30 minutes Add pistachios if desired and enjoy.

This ice cream becomes very solid when it's been in the freezer for several hours. If it's completely frozen, take it out and let it sit at room temperature for 30 minutes before serving.

Fat fast info: 1/8 batch has 193 calories; 89% from fat (without pistachios).

2 comments:

tess said...

We tried this tonight for the first time, and enjoyed it immensely!

Lori Miller said...

Thanks, Tess! It's one of my favorites.