- 1
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Wash and hull the Strawberries reserving one if you need it for frosting color.
- 2
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Put three egg yokes, one whole egg, and 1/2 can of coconut milk in high speed blender. The yokes are left from paleo meatball spaghetti cups.
- 3
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Mix on low and gradually increase to high for 4-6 minutes. When the eggs are tempered and pasteurized from the heat, add Ghee, strawberries, xylitol and vanilla. Mix until smooth.
- 4
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I use Ghee to increase the fat content. The vanilla is a gift from my Christy. We use xylitol to have sweeter ice cream without the insulin response.
- 5
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Add another can of full fat coconut milk.
- 6
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Chill until cold in the refrigerator. 2 hours to overnight.
- 7
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When mixture is chilled pull covered 2 quart freezer bowl out of freezer and uncover.
- 8
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Place it in ice cream maker and turn on, replacing the mixer paddle and lid.
- 9
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Put the contents from your chilled blender into the ice cream maker.
- 10
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I scrape the bowl down right away and every couple minutes. If you don't, the ice cream freezes to the sides and bottom greater than 1/8". The blades can only do so much.
- 11
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Ready in 20 to 35 minutes.
- 12
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Starting to thicken pretty quick.
- 13
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This freezer bowl will keep chilling for 35 minutes.
- 14
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With the mixer and my scraping, the broken ice cream crystals grow in size fast.
- 15
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I remove some to a container for the freezer and concentrate on the remainder.
- 16
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I bought ice cream boxes on Amazon. I bought Avery round labels and I print them to label the Ice Cream.
- 17
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Looks pretty thick.
- 18
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DH wants to try a bowl.
- 19
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The remainder goes in a wax coated paper quart freezer container. Put in plastic bag to keep well.
Ingredients
1½ | Cans of Full Fat Coconut milk |
2 | Tablespoons Ghee |
1 | Tablespoon Vanilla |
¼ | Cups Xylitol |
1 | Pounds Organic strawberries |
3 | Egg yokes |
1 | Whole Egg |