I was the one who had a hankering for ice cream this afternoon. I came across a recipe for cardamom ice cream recently that I wanted to try, but didn’t have enough milk and heavy cream to make a batch for the non-keto family, and I have not had good luck with adapting ice cream recipes for Nora.
Good thing that we keep heavy cream and plain Greek yogurt in the house at all times! I went looking online for a cinnamon Greek Yogurt recipe that would fit the bill. Found a sugar-free one on Epicurious for Frozen Coconut Yogurt with Cinnamon.
I find that title misleading because it is not made out of coconut yogurt, it’s made with Greek yogurt and coconut milk. Sorry dairy-free friends. I adapted the recipe for Nora (below), and I adapted it for the rest of us by using sugar instead of stevia. As I mentioned in the keto ice cream post, sugar is the magic ingredient in ice cream that stops it from freezing solid. The original recipe instructs you to put the mixture in an ice cream machine, but as you will see from Nora’s recipe that probably will not work perfectly, although Nora’s had the added freezing problem of including cream. From now on, I will put Nora’s ice cream mixtures in the freezer and stir occasionally instead of using the ice cream machine. Givin’ up ice cream machine the dream.
Cinnamon Coconut Greek Frozen Yogurt
113 g Greek Gods Traditional Plain Greek Yogurt
60 g Organic Valley Heavy Cream
8 g Thai Kitchen Organic Premium Coconut Milk
0.5 to 1 g ground cinnamon
2 g coconut or vanilla extract
Mix all ingredients well. Add a no-carb sweetener of your choice. Freeze in a small bowl in the freezer, stirring occasionally to scape down sides and create proper texture. Serve when frozen!
This is real-time blogging; we are about go outside and eat our ice cream! I know it’s good because I sampled the spatulas.