Neapolitan Ice cream
Equipment
- Large bowl
- hand mixer
Ingredients
- 1 Vanilla Bean(i.e pod) more vanilla extract
- 13.5 ounce can full fat coconut milk
- ⅓ - ⅔ cups xylitol (or erythritol)
- ¼ tsp salt
- ¼ tsp xanthan gum
- 1 tbsp vodka (not needed it will just slow the freezing rate)
- 30 g sprouted vanilla brown rice protein
Flavor add ins
- ⅓ cup frozen raspberry (or mixed berries)
- 3 tbsp cocoa powder
Instructions
- In a large bowl combine all base ingredients
- Whisk through with a hand mixer, this will prevent oven freezing
- To make Neapolitan ice cream, separate the base vanilla layer into 3 containers
- Place the vanilla layer into the freezer
- Then add raspberries to one 1/2 and choc powder to the other
- Place in 3 separate sections or into 1 large container
- Check the ice cream after 4 hours or leave it overnight this will result in the mixture freezing rock sold. So let it out for 5 – 15 min before scooping
Tried this recipe?Let us know how it was!
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