With no added sugar and a complex flavor, and taking only a few minutes to make, this is better than any $10 gut bomb from a restaurant. Not for most kids or anyone else whose taste hasn't outgrown Rice Krispies treats.
1 egg
1 can (~2 cups) coconut milk
1/4 cup Splenda
3 T baking cocoa
1/2 t vanilla extract
1/2 t almond extract
1/2 t coffee extract
In a medium bowl, beat the egg. In a separate small bowl, blend the baking cocoa with 1/4 c of coconut milk until smooth. (Stir the coconut milk well first if it's separated.) Add the coconut milk-baking cocoa mixture to the egg. Stir in the rest of the coconut milk, Splenda, and flavorings. Process in an ice cream maker according to manufacturer instructions. (In my electric Cuisinart ice cream maker, it takes 10 to 15 minutes.)
Homemade ice cream gets very hard when frozen. For leftovers, remove from the freezer and let sit half an hour before serving.
Fat fast info: 1/4 batch has 202 calories; 87% from fat.
1 egg
1 can (~2 cups) coconut milk
1/4 cup Splenda
3 T baking cocoa
1/2 t vanilla extract
1/2 t almond extract
1/2 t coffee extract
In a medium bowl, beat the egg. In a separate small bowl, blend the baking cocoa with 1/4 c of coconut milk until smooth. (Stir the coconut milk well first if it's separated.) Add the coconut milk-baking cocoa mixture to the egg. Stir in the rest of the coconut milk, Splenda, and flavorings. Process in an ice cream maker according to manufacturer instructions. (In my electric Cuisinart ice cream maker, it takes 10 to 15 minutes.)
Homemade ice cream gets very hard when frozen. For leftovers, remove from the freezer and let sit half an hour before serving.
Fat fast info: 1/4 batch has 202 calories; 87% from fat.
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