Where can I buy this ice cream? Get used to the question as this tastes like a decadent ice cream you would buy from a store. Sugar Free No Churn Vanilla Ice Cream is the best ice cream recipe without the sugar and the carbs.
Bring the coconut cream, xylitol, salt and vanilla extract to just below boiling point on the stove top. Add scraped vanilla bean at the same time if using. Hand whisk the mixture to ensure the sweetener has dissolved. Allow the mixture to cool completely in the fridge.
Once coconut cream mixture has cooled, using electric beaters, beat the mixture with the MCT oil and salt until smooth and creamy.
Whip the cream in a large mixing bowl until it thickens and forms peaks. Add the coconut cream mixture to the whipped cream and beat the mixture until it is well combined.
Finally, sprinkle or sift your precisely measured guar gum over the ice cream mixture and beat it in quickly until it is well combined with electric beaters. Take particular care here not to over mix but ensure that the guar gum( or xanthan gum) is well mixed in. Note- sprinkle the guar gum away from the edges of the bowl as it can clump there. Scrape the sides of your bowl down while beating to ensure all of the gum is mixed in.
Pour your ice cream mixture into a freeze proof container that has a lid, or ensure your ice cream container can be well sealed to prevent icing up and your ice cream hardening.
Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
You may need to allow the ice cream to sit on the bench for up to 20 minutes prior to serving if it is too firm to scoop. If you have used xylitol your ice cream should be scoopable straight from the freezer.
This recipe was made to be no churn ice cream so you don’t need an ice cream maker. The ice cream can be made in the churner if desired by following your churners instructions once it has been created following the instructions above.If you want a creamier ice cream, make sure you use coconut cream instead of coconut milk. Coconut milk will reduce the calories slightly but the end result will be slightly icier and not quite as creamy. Coconut cream (my favorite) is creamier and richer in flavor.For a dairy free/paleo version, simply switch the pure/heavy cream for coconut cream, following the exact same steps. You're coconut cream won't whip up like cream will but this still works beautifully. You can also use an alternative sweetener but your icecream won't be as creamy as it would be by using xylitol.If you don’t have guar gum, try adding ½ teaspoon of xanthan gum in its place. Guar gum is preferred if possible. Ensure you accurately measure the guar gum or the xanthan gum before adding one of them to the recipe. If you use too much, your ice cream will end up being too claggy. Although testing showed excellent results using a range of sweeteners, xylitol is the best sweetener to use in ice cream as it doesn’t crystallize when frozen. If you use an alternative sweetener, there is no guarantee that the end result will be the same as it would be if xylitol was used. You can replace the xylitol with the equivalent amount of erythritol or about ¼ cup of a stevia or monk fruit blend. Taste the ice cream mixture so you can adjust the sweetness to your own taste.If you don’t have MCT oil you can simply omit. Try switching it for the equivalent amount of EVOO- extra virgin olive oil, as long as it is a light tasting EVOO and not "light olive oil." This will help prevent your ice cream from icing up and create a smoother texture. You will not be able to taste it.