-Xylitol keeps ice cream from freezing so hard, so any sweetener substitutes might not have the same effect. If you don’t mind the ice cream freezing harder, feel free to substitute your favorite low-glycemic sweetener for the xylitol (and the stevia) to taste.
-Up to ¼ teaspoon molasses per serving is allowed on the THM plan for flavor. In this recipe it mimics a brown sugar flavor.
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Xanthan gum can usually be substituted 1:1 for glucomannan and is easier to source locally.
-Vegetable glycerin improves the texture of the ice cream and keeps it from sticking to the sides of the ice cream maker.
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-I highly recommend
this ice cream churn because it’s super easy to use, but if you don’t have one you could try freezing the ice cream base as ice cubes, then letting the ice cubes soften a bit before blending to a soft-serve consistency in a high-powered blender.
-Leftover ice cream will freeze hard when frozen for an extended period of time. Let it thaw on the counter for 30-40 minutes or in the fridge for 3 hours or so to bring it to a nicely scoopable consistency.
-Nutrition information calculated per half cup serving. Allergy and nutrition information do not include any toppings.
ALLERGY INFO:-Gluten free
-Nut free if you use carton coconut milk in place of almond or cashew milk. Most people with tree nut allergies can eat coconut products, but confirm with your doctor first.