I used the following ingredients for Low Carb Moose Tracks Ice Cream:
1 vanilla bean
2 tsp vanilla extract
1/2-3/4 cup equivalent sweetener (I used Swerve–sweeten to taste)
Chocolate Sauce (one batch–recipe below)
15 Almond Butter Cups, quartered
In a medium sauce pan over medium-low heat, add the coconut milk to the pan. Next, scrape the seeds of the vanilla bean into the coconut milk. Add the vanilla bean pod and the vanilla extract, and then stir to combine. Heat the coconut milk for 5-7 minutes. Add the sweetener and stir until dissolved. Transfer the mixture to a container, cover with plastic wrap (directly touching the coconut milk mixture in order to prevent a skin from forming, and refrigerate for 1-2 hours or until cool.
Meanwhile, make the chocolate sauce (recipe below).
Once the coconut milk mixture has cooled, add the mixture to your ice cream maker and process according to the directions of your machine. Right before the ice cream is done, add the almond butter cups and slowly stream in the chocolate sauce. Stop the ice cream maker before the chocolate completely combines (you want a ripple effect).
Serve immediately for soft serve or place the ice cream in the freezer for 1-2 hours to harden.
3 Tbsp coconut milk
1 Tbsp cocoa powder
1/2 oz unsweetened chocolate, melted
2 Tbsp equivalent sweetener (I used Swerve Confectioners’ Style–sweeten to taste)
1 Tbsp coconut oil, melted
1/4 tsp vanilla
Combine all of the ingredients together. If sauce thickens up while waiting for the ice cream to finish, reheat in the microwave. Makes about 1/3 cup of sauce
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