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–+ servings

No-Churn Blue Moon Ice Cream

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Prep Time 5 minutes
Course Dessert, Egg Free, Nut Free
Cuisine American
Servings 8 servings
Calories 155.1

Equipment

High Speed Blender

Ingredients
  

  • 1 1/2 cups heavy cream
  • 2/3 cup powdered allulose
  • 1/2 cup unsweetened coconut milk/almond milk (or more heavy cream)
  • 1/2 tablespoon Further Food gelatin (keeps ice cream soft)
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon raspberry extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon Redmond Real salt
  • 1/4 teaspoon baking soda

OPTIONAL:

  • Blue Spirulina for natural blue coloring

Instructions
 

  • Pour the cream into a blender, or put it in a large bowl and use an immersion blender, and blend until stiff peaks form.(Alternatively, you can whip the cream in a chilled bowl with a chilled hand mixer.) Transfer to a large bowl, if needed.
  • Place the allulose, coconut milk, gelatin, extracts, salt, baking soda, and food coloring, if using, in another bowl and stir well. Gently fold the almond milk mixture into the whipped cream. Taste and adjust the sweetness to your liking. Place in the freezer to chill for at least 2 hours.
  • Store in an airtight container in the freezer for up to a month.

Nutrition

Calories: 155.1 | Fat: 17.1g | Protein: 1.3g | Carbohydrates: 1.3g | Fiber: 0g | P:E Ratio: 0.1