Coconut Cream Pie Ice Cream Low Carb Thm Recipes

COCONUT CREAM PIE ICE CREAM, LOW CARB & THM

Steps:

• To begin your ice cream, the coconut milk, heavy cream or half and half, and sweetener to a sauce pan and place on medium heat.
• As your cream begins to warm, add the coconut extract, egg yolks, vanilla, glycerin, and salt to a large bowl and whisk until all combined. The glycerin is optional but I highly recommend it for texture and to prevent it from sticking to the sides of the ice cream maker.
• Set aside and continue with the milk mixture.Bring the milk mixture up to 170 degrees. It is important to do this slowly so the milk does not scorch.
• Once your milk mixture has reached the proper temperature you will remove it from the heat and start adding it to the yolk mixture. To add the mixture to the yolk, slowly add in 1/2 cup at the time while whisking continuously.
• Let the ice cream mixture cool completely and chill completely before adding it to your ice cream maker.While your ice cream is chilling toast your coconut flakes in a 350 degree oven and set the coconut aside.
• Begin on your "pie crust" crumbles by adding the almond flour, and sweetener into a small bowl and slowly drizzling in the melted butter. I start with 3 Tbsp. You want the mixture to look like large crumbs, not to wet but all coated in butter and holding together. Add a little more butter if too dry.
• Spread out your crumbs on a small baking sheet and bake at 350 until golden brown. Once done, chill them in the fridge until adding them to the ice cream.
• To make your ice cream after it is chilled add it to your ice cream maker. Follow the directions on your maker to churn your ice cream. At the end when your ice cream is almost complete add in the toasted coconut and let it mix in.
• Transfer the ice cream to a storage container and layer in the ice cream and the pie crust crumbles and toasted coconut into my freezer container then place it in the freezer to finish freezing up.
• Freeze to your desired texture or serve soft if that is is your preference.

LOW CARB COCONUT CREAM PIE

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
• Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
• Add the melted butter and combine. Add the egg and combine using a spatula.
• The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.
• Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
• Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
• Set the crust aside to cool and lower the oven temp to 300 degrees.
• Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
• Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
• Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
• Bake for 70 minutes.
• Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
• Make the topping: Whip the heavy cream into stiff peaks.
• Add the stevia and combine. Place in the fridge alongside the pie.
• Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
• Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.