I just received my ice cream maker (just a cheap one from Amazon here) with the soul purpose of making some sugar free deserts that I could enjoy.
I had heard many mixed reviews about whether or not ice cream makers are worth the effort, I will have to say, yes they are! Although I had to throw away the free book with recipes that are all loaded with sugar I have managed to find recipes online and manipulate them to my sugar free needs and trying out some of my own experiments.
1.5 can coconut milk
1/4 cup raw cacao powder
1/4 cup coconut oil
1 tsp vanilla extract
1 TBSP Xylitol (or sugar equivalent)
1/2 cup toasted coconut (use desicated coconut)
Use a pot to mix all the ingredients on a low heat except the coconut. Stir until xylitol has dissolved, lightly bubbling but not boiling. Toast the coconut in the oven for about 8 minutes of 180 degrees (stirring half way).
Refrigerate for at least 4 hours (turn the fridge up to high). Pour into your ice cream maker for about 10-15 minutes, adding the toasted coconut about half way through.
For my first attempt this was incredible actually for restaurant standard this is actually bloody brilliant!