I think the problem is the ice cream maker. I have one that you freeze the container and I feel that it immediately freezes the ice cream mixture to the sides and bottom so it doesn’t churn. Try leaving it out of the freezer a little while before churning so it doesn’t freeze so quickly. Chilling the coconut milk might also help.

This was really good. Hubby thought it was good, but not as great as the creamier store ones. I haven’t had ice cream in probably 2 years! I can’t buy this type of recipe in stores. . Just got an ice cream maker as a gift. Very excited.

It wasn’t as creamy as I had hoped. More like a frosty. I’m new to making ice cream. Did I do something wrong? And half the ice cream stuck to the bottom and sides.

It churned 20 minutes. Is that too long? Should I have chilled the canned coconut milk first?

Any tips would be appreciated!!! Thank you.

I’m glad you’re making my recipes, thank you! Yes using just the coconut cream might have been the issue. The whole can of coconut milk has coconut water at the bottom and helps incorporate the solid pieces from the cream, so using just coconut cream might not have been enough water in it to truly combine it enough. I’ve also just used fresh, coconut milk, from a carton in the refrigerated section and it was perfect.

I can’t say for sure as once I made this it was eaten pretty quickly by my family. You might prefer this vanilla bean recipe instead as I know it will stay perfect in the freezer. https://www.sugarfreemom.com/recipes/sugar-free-vanilla-bean-ice-cream-low-carb-low-cal-egg-free/

Anyway, came across this recipe and my question (and my desired primary goal for a sugar-free ice cream): is the ice cream still creamy after storage in one’s freezer ?

Your comments/suggestions would be appreciated..

Thanks!

robrob

Just reading this link now and I know it’s years later but you can buy a dairy free ice cream called swedish glace. It’s lovely.

How many carbs would you say this ice cream has?

I’m still not sure you will get a thick consistency, but if you try it let me know.

I make this without an ice cream machine. I use my Ninja and first freeze an ice cube tray of milk or almond milk. Then I put 2 cups of the cubes in the Ninja, and chop it up. Then I add the well-chilled coconut milk, cocoa, sweetener of choice, and process with long bursts, about a count of 8, for 4-5 Times, or until as thick as I want. Serve immediately.
If you freeze leftovers, it gets hard, but give it about 30 min to soften. The key is the frozen cubes. I have used chocolate almond milk for that, and its great. You can make fruit flavors, using 2 cups of frozen fruit instead of milk-ice-cubes. We love this simple, low carb ice cream. Play around with it!

Oh sorry yes Swerve is a brand for the Erythritol I like to use.

Swerve does contain erythritol? I live in Europe so I bought pure erythritol. Would this be fine?

Thank you