I have been craving ice-cream. However, ice-cream is made with lots of dairy, sugar and preservatives; a definite no no. I received an ice-cream maker for Christmas and have made lots of yummy ice-cream for other people but since my Candida adventure, I have not been able to take part in the yumminess. After looking online, I adapted a creamed coconut sorbet that actually hits the spot.
1 can of coconut milk
¼ cup of Xyitol
½-3/4 cup of Almond Milk (depending on the thickness of the coconut milk)
½ cup of fresh chopped berries
Dissolve the Xyitol in the coconut milk. Add almond milk until mixture is creamy. Add chopped berries and stir. Pour into icecream maker and let mix for 30 mins or so. Enjoy.
Note: I stored the leftovers in a Rubbermaid container in the freezer. Because of the low sugar content, it has frozen a little more solid than I would have liked. But with some scrapping it still makes a delicious dessert.
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