Rum and Toasted Coconut Ice Cream
Is there really anything better on a hot summer night than ice cream? My big ole booty would certainly say not. Just because my booty wants to be less booty-licious by being a low carber does not mean that we have to miss out on such a yummy treat! I made this recipe exactly how All Day I Dream About Food wrote it since it was my first time making ice cream from scratch. It was a time consuming process but if you've missed ice cream as much as I have, then it is WELL worth it. Following her directions, the texture and quality was right on par with traditional ice cream (results may vary depending on your ice cream maker). The flavor of rum and toasted coconut together was such a great combo that I would never have dreamed up on my own. I plan on using this recipe as a base and experimenting with other flavors in the future. One thing I will say, it has a bit of a weird bite in the flavor which I think it from the Splenda I used. I know there are some other sweeteners or mixture of sweeteners that can be used to reduce that and create a closer match to sugar. This was still an amazing recipe, just be aware that you can taste the artificial sweetener in it.
3.5 net carbs per serving
- Low Carb Layla -