Low-Carb Cherry Ice Cream

In honor of Breast Cancer Awareness Month, I created this nutritious, Low-Carb Cherry Ice-Cream recipe for my mom, a breast cancer survivor, and all the women who have been affected by this disease. Tart cherries bring a high amount of flavonoids, or anti-oxidants, to the table to possibly help mitigate musculoskeletal pain often associated with cancer treatments (studies are currently being looked at). Healthy fats support the integrity of the myelin sheath around every cell in our body, it benefits our brain health and helps us feel more satiated.

Makes 1- 1 1/2 quarts

 
 
 

Ingredients

  • 1 -1/2 cans of full-fat coconut milk, not in the carton (13.5 oz each) or 1-1/2 c. heavy whipping cream

  • 1 c. allulose

  • 1 t. vanilla extract

  • pinch of sea salt

  • 5 egg yolks

  • 1 c. frozen cherries

  • juice from 1/2 lemon

Directions

  • In a saucepan, over medium heat, simmer the frozen cherries, allulose, and lemon juice until the cherries are broken down.

  • Set aside.

  • In a saucepan, heat up the canned coconut milk (the full can)

  • Bring to a simmer, and remove from the heat.

  • Add the yolks, vanilla, cherry mixture, and salt to a blender and mix on high until well combined.

  • Add the hot coconut milk to the blender and mix on high until well combined.

  • Place mixture into a glass container and place in the fridge overnight.

  • Place the mixture into your ice cream maker and use it according to the directions.

  • I use the Cuisinart ice cream maker and let it churn for 20 minutes, then place it into the freezer.

  • You may need to leave it out on the counter for 8-10 minutes before serving.

Note: Top with my Low-Carb Whipped Coconut Cream.

sweetsKristin Smithgluten free, keto, low carb, grain-free, paleo, sugar-free, dairy-free, ice cream