Moose Tracks Ice Cream (Low Carb, Gluten Free, and Dairy Free)

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My birthday was right around the time I started the Whole30, so I wasn’t able to try out the awesome ice cream maker my fiance bought me. I didn’t jump right back into eating sweets after the Whole30, but after a long week of traveling and being away from my kitchen I just had to take my ice cream maker out for a spin. Don’t worry I’ll be back on the (mostly) Whole30 bandwagon again! My absolute favorite ice cream is Moose Tracks! I wanted to create a low carb, dairy-free, and egg-free version of the original. It was absolutely delicious!

I used the following ingredients for Low Carb Moose Tracks Ice Cream:

2 cans (13.5 oz) coconut milk
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.

Net Carb Count*:

Low Carb Moose Tracks Ice Cream: 5.2 net carbs for each 1/2 cup serving (makes about 5 cups of ice cream)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Low Carb Chocolate Sauce:
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

Comments: I haven’t had Moose Tracks in so long and this was a great replacement. The coconut milk and vanilla makes a rich and creamy vanilla ice cream base. The chocolate sauce and almond butter cups adds some creamy nuggets of chocolate and almond butter throughout the ice cream. I recommend making the Almond Butter Cups the night before you make the ice cream so the almond butter has time to harden slightly before you cut the cups into pieces. Once the ice cream is frozen overnight it is much easier to serve after defrosting for about 20 minutes or using an ice cream scooper heated with hot water. Since I spent many months wishing I had an ice cream maker I know how it is to be disappointed to find a recipe that requires an ice cream maker. Here are some instructions to try if you do not have an ice cream maker: Pour the coconut milk mixture into ice cube trays and freeze. Once frozen place the coconut milk cubes in a food processor and process until mostly smooth (add some coconut milk if necessary to reach the desired consistency). Stream in the chocolate sauce and add the almond butter cups. Enjoy!

~Karen

Pick up some Swerve!

Check out other Allergy Free Recipes:

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Moose Tracks Ice Cream (Low Carb, Gluten Free, and Dairy Free)

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