Cinnamon Ice Cream
Prep Time: 10 minutes
Cook Time: 30 minutes
Freezing time: 6 hours
Total Time: 40 minutes
Servings: 8 Servings
A warm spicy low carb ice cream
- 2 cup Cream Heavy/Whipping
- 1 cup Coconut milk tinned
- 3 Egg yolks
- 1/2 cup Erythritol
- 1 tablespoon Cinnamon ground
- 1 shot Vodka optional
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
As the cream is heating, whisk the eggs and erythritol together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Add the cinnamon to the cream and stir thoroughly.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat.
Add the vodka and stir (optional).
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
Makes 8 Servings
Nutritional Info per serving: 182 Calories, 19g Fat, 2g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1serving | Calories: 182kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Fiber: 1g