Recipes

Vanilla-Coconut Ice Cream Recipe

Atkins Vanilla-Coconut Ice Cream
6.9g
Net Carbs
Prep Time: 240 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.3g

Protein

43.7g

Fat

2g

Fiber

435.8cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 cup Dried Coconut
  • 6 large Egg Yolk
  • 0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 cup Heavy Cream
  • 1 14 oz can Coconut Cream
  • 2 tsp Coconut Extract
  • 1 tsp Vanilla Extract
  • 0 1/4 tsp Salt

DIRECTIONS

  1. Toast coconut in an over at 350°F for 5-7 minutes - stirring halfway though. Remove from oven and set aside.
  2. In a medium bowl, whisk yolks and sugar substitute to combine.
  3. In a medium pot, bring heavy cream to a simmer over medium-high heat. Slowly pour one cup cream into yolk mixture, whisking constantly. Pour yolk mixture back into pot. This process is known as tempering.
  4. Cook, stirring constantly over medium heat, until mixture is thick enough to coat the back of a spoon, approximantely 3-5 minutes. Remove from heat. Stir in coconut milk, coconut and vanilla extracts, and salt. Chill 4 hours.
  5. Pour ice cream mix into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add the toasted coconut.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

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