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Homemade Ice Cream with Erythritol

Mina DimitrovaMina Dimitrova
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Nadia Galinova
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Nadia Galinova
Homemade Ice Cream with Erythritol
Image: Mina Dimitrova
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02/07/2022
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Preparation
20 min.
Тotal
20 min.
Servings
16
"The homemade ice cream is very easy to remove from the molds if you leave the molds at room temperature for 5 minutes after removing them from the freezer and then pull the stick."

Ingredients

  • classic coconut milk - 0.9 lb (400 g) - 1 tin
  • erythritol - 5 oz (150 g)
  • xanthan gum - 1/2 tsp.
  • natural cocoa - 1.8 oz (50 g)
  • cooking cream - 2 cups (500 ml) full - fat
measures

How to cook

Place the coconut milk in a bowl on the hob and add the erythritol. The natural cocoa is added into the mixture.

While everything is on the stove, blend with a blender, until a smooth mixture is obtained.

Gradually add the xanthan gum. With the blender, blend all of the lumps.

The liquid should become like pancake batter. The mixture is then left to cool, it is poured into a suitable container and placed in the freezer to cool.

The cream should stand for several hours in the refrigerator before being whipped with the mixer into a thick cream.

Add the mixture from the freezer to it, which has cooled for at least 1 hour. Mix everything well, until a homogeneous mixture is obtained.

The finished cream is placed in ice cream molds or a suitable box. Leave it overnight.

The homemade ice cream is very easy to remove from the molds if you leave the molds at room temperature for 5 minutes after removing them from the freezer and then pull the stick.

Enjoy my homemade erythritol ice cream.

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