In South Florida we are already experiencing 90 degree days. Understand it’s not even officially Spring yet! I know that may come across like a complaint but it’s more of an observation. I love living in Miami, it really is a melting pot of cultures. However, the humidity factor can be a challenge as the temperature continues to rise. I guess I should be grateful that it’s great for my skin. This still does not mean that living in sweltering heat isn’t a challenge. We had like two days of winter! Okay maybe it was more like five but you get the picture.
So how do we cope? By indulging in delicious low carb ice cream treats! Time to give our ovens a much needed break. Don’t get me wrong I still bake low carb goodies during the warmer months but an easy treat that requires no heat makes perfect sense.
So here it is our fist low carb frozen treat of the season.
Mocha Low Carb Coconut Milk Ice Cream
4 cans of full fat coconut milk chilled overnight
1 cup of swerve or other sugar substitute equivalent
6 tablespoons of dark un-sweetened cocoa powder
2 teaspoons of finely ground coffee (you can substitute with instant coffee)
½ tsp. of sea salt
In a mixer blend up all the ingredients until fully combined. Pour into two loaf pans or other similar container.
For a creamier version place in the freezer and every two hours stir the ice cream with a fork. This makes ½ gallon of ice cream. Enjoy in good health!
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