~MACROS~


STRAWBERRY ICE CREAM

6 Servings -  approximately 1 Cup Servings





INGREDIENTS:

13.5 ounces --Un-sweetened coconut milk (1 can)

2/3 cup --Swerve or your favorite sugar substitute

2 teaspoons --vanilla extract

2 Tbsp --heavy whipping cream

1 cup --fresh or frozen strawberries


INSTRUCTIONS:

  1. In a small pot combine the coconut milk, sweetener, and strawberries.
  2. Cook on medium - high heat for 6-10 minutes. Stir frequently and turn off the stove.
  3. Add the Vanilla extract. Stir until combined.
  4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
  5. Set aside to cool for 5 - 10 minutes.
  6. Pour into a shallow lined baking dish and freeze for 2 hours.
  7. Break frozen mixture into pieces and transfer to a food processor or blender.
  8. Blend or pulse until you have a shaved ice consistency.
  9. Gradually add the Heavy whipping cream until you reach a soft-serve ice cream texture.
  10. Transfer ice cream to an airtight freezer container.
  11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.
  12. You can add a few sliced strawberries on top, sugar-free whipped cream or chocolate chips!


Coconut ICE CREAM

6 Servings





INGREDIENTS:

13.5 ounces --Un-sweetened coconut milk (1 can)

2/3 cup --Swerve or your favorite sugar substitute

2 teaspoons --vanilla extract

3 Tbsp --coconut extract

1/4 cup --unsweetened organic coconut flakes

2 Tbsp --heavy whipping cream



INSTRUCTIONS:

  1. In a small pot combine the coconut milk, sweetener and coconut flakes.
  2. Cook on medium - high heat for 6-10 minutes. Stir frequently and turn off the stove.
  3. Add the Vanilla and coconut extract. Stir until combined.
  4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
  5. Set aside to cool for 5 - 10 minutes.
  6. Pour into a shallow lined baking dish and freeze for 2 hours.
  7. Break frozen mixture into pieces and transfer to a food processor or blender.
  8. Blend or pulse until you have a shaved ice consistency.
  9. Gradually add the Heavy whipping cream until you reach a soft-serve ice cream texture.
  10. Transfer ice cream to an airtight freezer container.
  11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.


Enjoy this with 

​SF Chocolate

Syrup!

BEAT THE HEAT!


Peanut Butter ICE CREAM

Serves 6





INGREDIENTS:

13.5 ounces --Un-sweetened coconut milk (1 can)

2/3 cup --Swerve or your favorite sugar substitute

2 teaspoons --vanilla extract

2 Tbsp --heavy whipping cream

1/2 cup --Peanut Butter (made with peanuts and salt only!)



INSTRUCTIONS:

  1. In a small pot combine the coconut milk, sweetener, and Peanut Butter. (Make sure that the peanut butter you are using is only peanut butter and salt. You can find this on the ingredient list.)
  2. Cook on medium - high heat for 6-10 minutes. Stir frequently and turn off the stove.
  3. Add the Vanilla extract. Stir until combined.
  4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
  5. Set aside to cool for 5 - 10 minutes.
  6. Pour into a shallow lined baking dish and freeze for 2 hours.
  7. Break frozen mixture into pieces and transfer to a food processor or blender.
  8. Blend or pulse until you have a shaved ice consistency.
  9. Gradually add the Heavy whipping cream until you reach a soft serve ice cream texture.
  10. Transfer ice cream to an airtight freezer container.
  11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.
  12. You can add chopped peanuts on top, sugar-free chocolate syrup or chocolate chips!


ICE CREAM

LOW CARB & KETO

Enjoy this with my famous Chocolate Pound Cake!

~MACROS~

Enjoy this with 

chopped peanuts!

chocolate pound cake

~MACROS~