LOW CARB, PALEO & KETO VANILLA FROZEN YOGURT

LOW CARB, PALEO & KETO VANILLA FROZEN YOGURT   

COURSE: DESSERT, ICE CREAM  CUISINE: AMERICAN KEYWORD: DAIRY FREE, GLUTEN FREE, KETO, LOW CARB, PALEO PREP TIME: 15 MINUTES  COOK TIME: 15 MINUTES CHILLING TIME: 5 HOURS  TOTAL TIME: 20 MINUTES SERVINGS:

10

 SCOOPS  CALORIES: 110 KCAL

Deliciously tangy, creamy and luscious. This is an updated version of what used to be our vanilla ice cream, now being relabelled as an (extra creamy!) paleo and keto frozen yogurt.

                                                                                        

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

INGREDIENTS

FOR THE PALEO & KETO VANILLA ICE CREAM

• 1 vanilla bean (i.e. pod) or more vanilla extract
• 1 13.5-ounce can full fat coconut milk *
• 135-150 g xylitol erythritol, to taste (we use 2/3 cup)*
• 1/4 teaspoon kosher salt
• 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo&**
• 480 g full fat Greek-style yogurt or coconut yogurt
• 2 teaspoons vanilla extract up to 4 or 6 teaspoons if not using a vanilla pod
• 1 tablespoon vodka, brandy or booze of choice omit if using the larger quantity of vanilla extract****

INSTRUCTIONS

1.       Slice open the vanilla bean and scrape the seeds with a sharp knife.

2.       Add coconut milk, sweetener, vanilla bean with scraped seeds (if using), and salt to a saucepan over medium heat. Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth. If using a vanilla bean, simmer for 15 minutes to infuse the milk. 

3.       Remove the vanilla bean and sprinkle xanthan gum little by little and blend until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and place the mixture in the fridge until fully chilled. The texture will be thick and jelly-like (don't worry, your frozen yogurt won't have this texture!).

4.       Add full-fat yogurt to a large bowl. Mix in vanilla extract and the chilled vanilla mixture.

(Optional): add in your booze of choice (omit if using the larger quantity of vanilla extract).

Churn the frozen yogurt in your ice cream maker for about 20 minutes and freeze for about 2 hours (preferred version). Alternatively, transfer to a sealable container and place in the freezer until frozen, 4-6 hours to overnight, though expect a few crystals.

If freezing overnight: take out your froyo 10-20 minutes prior to serving (depending on your room temp!) before scooping away.

source : www.gnom-gnom.com

Tweet