This one is for the chubby at heart. It is low carb, it is free of refined sugar and dairy of any kind, but it’s definitely not low fat by any stretch.
It’s a better option for someone who is watching their sugar intake, but is missing the festive nutmeg-y warmth of eggnog in chilled and creamy ice cream form.
This is a dessert. A holiday treat. This… is dairy-free eggnog ice cream.
I like eggnog in small doses. I never really cared for the spiked version and I usually mixed a small glass with regular milk to dilute it a little.
But the flavor was something distinctly Christmas, and I did really enjoy just that little glass once a year.
Then along came the advent of eggnog ice cream. THAT really blow my socks off. It was perfect because something that creamy just made more sense on a bowl with a spoon.
I loved scooping the pale spoonfuls and letting the pinch of nutmeg and sweet pungency of cream and egg linger on my tongue.
Now I get to enjoy that again without feeling out of it and spacey afterward.
This is definitely a later phase candida recipe. I used a pear to add sweetness and texture. You could probably try it without the pear too, earlier in the diet. As long as you blend it, it’ll still turn out plenty creamy.
It’s real ice cream, folks. It’s safe to enjoy in small amounts and totally non-candida dieter’s approved for taste and quality as an authentic ice cream recipe.
I enjoyed it once with a little drizzle of my newly discovered yacon syrup. So far it seems to be agreeing with me okay. I’ll let you know as my trials continue.
I also added a sprinkle of cinnamon for flavor and as a safeguard for more blood sugar regulation.
- 6 Egg yolks
- 2 Truvia Packets (or equivalent sugar-free sweetener)
- 1 Can coconut milk
- 2 Cinnamon sticks
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¾ Cup cashews (presoaked and dehydrated for best digestion)
- 1 small anjou pear (optional)
- -Whisk together yolks and Truvia. Set aside
- -Heat coconut milk, cinnamon, nutmeg and cinnamon sticks over medium heat, stirring constantly until the cinnamon is fragrant and the milk is steaming but NOT boiling.
- -Set cinnamon sticks aside
- -Temper eggs by adding a little bit of steamed milk to yolk mixture at a time whisking the whole time.
- -Add vanilla, cashews and pear.
- -Blend in blender
- -Freeze for at least an hour in ice cube trays.
- -Pop a couple cubes into a blender and blend until just creamy.
- -Enjoy a scoop or two!
- -Freeze the rest and have little dishes of it over the next few weeks.
- -Garnish with cinnamon sticks and sprinkle with optional cinnamon and yacon syrup