RACHEL LETT
This is a lush, creamy whipped ice-cream, that replicates the much adorned 99 from seasides. This recipe not only evokes a squeal of delight, but also, many fond memories, that I’m sure you will find, too! Adapted from Gnom-Gnom, we have her to thank for this!
No-Churn, Whipped Vanilla Ice-cream
SERVES 8
1 vanilla bean
1 can full fat coconut milk
1 tablespoon xylitol (natural sweetener) *
1/4 teaspoon salt
1/4 teaspoon xanthum gum
500ml double cream
2 teaspoons vanilla extract
Optional
1 tablespoon of low-carb alcohol such as vodka which will keep it soft rather than freezing hard
Ingredients
In a saucepan, add vanilla bean, coconut milk, xylitol and salt. Bring to a simmer over a medium heat and stir until combined. Remove from the heat and allow to sit for 15 minutes to soften and infuse the vanilla bean.
Using a blender (hand or free standing), blitz the mixture, adding the xanthum gum little by little, until the mixture is smooth and the vanilla bean is fully chopped into the mixture. Set aside and leave to cool while you make the cream.
Whip the cream until soft peaks form. Fold in the vanilla extract, cooled coconut mixture and alcohol if using.
Transfer to a sealed container and pop into the freezer for at least 4 hours to freeze.
Remove from the fridge 20–30 minutes before serving, scoop and enjoy!
For super soft, whipped ice-cream, add to a food processor and blend before serving. This will make is soft and lush!
Note :
Xylitol is a natural sweetener, which doesn’t effect blood glucose levels. It is a sugar alcohol, which also helps keep it soft, rather than icey. Using stevia or monkfruit would produce a harder ice-cream.