No-Churn Paleo & Keto Coffee Ice Cream (Gluten-Free Nightshade-Free Recipe Analysis)
Move over bulletproof coffee, we've got ice cream for breakfast! This ridiculously creamy no-churn paleo and keto coffee ice cream is the ideal easy summer treat. Plus, count on it to not freeze rock solid, like your usual homemade ice cream.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Full recipe at www.gnom-gnom.com
Serving
Compliance
Based on the Gluten-Free Nightshade-Free way of eating preset. View more Gluten-Free Nightshade-Free recipes.
Ingredients
1 13.5-ounce can full fat coconut milk (*)
14 ounce (383g) Nuts, Coconut Milk, Raw (liquid Expressed From Grated Meat And Water)
135-150 g xylitol (or allulose, to taste)
65 g (65g) Xylitol
Ingredients
PURE XYLITOL POWDER (NON-GMO)
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3-4 tablespoons espresso powder (or instant coffee, to taste)
3 tbsp (18g) Instant Espresso Powder
Ingredients
100% COFFEE.
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1/4 teaspoon kosher salt
0.25 tsp (0.25g) Kosher Salt
Ingredients
NATURAL SICILIAN MEDITERRANEAN SEA SALT.
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1/4 teaspoon xanthan gum (***)
0.25 tsp (0.57g) Xanthan Gum
Ingredients
INGREDIENTS: GLUTEN FREE XANTHAN GUM
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480 g heavy whipping cream
480 g (480g) Cream, Fluid, Heavy Whipping
1 teaspoon vanilla extract
1 tsp (4.2g) Vanilla Extract
2 tablespoons vodka, brandy or booze of choice (****optional, if using erythritol)
2 tbsp (24g) 100% Pure Erythritol Crystals