​Vegan Coconut Ice Cream
​
Original Recipe Link

Dietary NeedsDairy-Free, Egg-Free, Gluten-Free, Vegan

AuthorStephanie Lynch
Equipment
  • Ice Cream Bowl
  • Stand Mixer
  • Saucepan - Medium
  • Whisk - Wire
  • Mixing Bowls - Stainless Steel
  • Loaf Pan
Ingredients
  • 30 oz coconut milk
  • 1/2 cup agave syrup
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
Instructions
  • Place the ice cream bowl in the freezer
  • Pour 26 oz coconut milk, agave syrup, and salt into a medium saucepan and warm over medium-low heat, stirring often, until combined, about 2-3 minutes
  • Whisk the cornstarch into the remaining 4 oz coconut milk and whisk into the warm milk in the saucepan
  • Increase the heat to medium and cook, stirring often, until the milk has thickened, about 8-10 minutes (do not let it boil)
  • Remove the pan from the heat and stir in the vanilla extract
  • Pour the ice cream base into a container and let cool on the counter until room temperature (about an hour)
  • Cover the container and move to the refrigerator for at least 4 hours, up to 3 days, until it has a pudding-like texture
  • Pour the ice cream base into the frozen bowl and mix with the ice cream paddle on level 2 for about 10-20 minutes until it has the consistency of soft-serve ice cream
  • Scoop the ice cream into a freezer container (I like to use a loaf pan) and cover tightly
  • Freeze for at least 4 hours before serving
5 Ingredient Keto Choco Chip Almond Cookies:

Original Recipe Link

Dietary Needs Gluten-Free, Vegetarian, Paleo, Grain Free, Sugarfree

2 Cups Almond Flour/Meal
1/4 Cup Truvia Granulated Sweetener (If not KETO, 1/2 C. Sugar)
2 Egg Whites
1/2 tsp. Almond Extract
2 Tbs. MINI Chocolate Chips

Preheat oven to 350 degrees.
In a large bowl, combine truvia and almond flour. Whisk to blend. Add egg whites, extract and chips. Mix until thoroughly combined. (It will be sticky)

On a sheet tray lined with parchment or Silicone Mat:
Make 12 balls with wet hands and flattened. These do not spread. I used the bottom of a Mason jar, moistened. (Yes...Moist 😂) Bake 15 min., Rotating sheet tray at 7.5 min. Cookies are done when slightly brown around edges. Cool on Wire rack. Store in airtight container in Fridge to prolong life.
Salt & Pepper Crackers

Dietary Needs Dairy-Free, Egg-Free, Gluten-Free, Vegan, Paleo, Grain Free, GAPS, Sugarfree

2 Cups Almond Flour
2 Tablespoons of Water
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Salt
2 teaspoons Cracked Black Pepper

Preheat oven to 350 degrees Fahrenheit and line a sheet tray with parchment or a silicone baking mat.

In a large bowl, combine all ingredients until moistened all the way through. Form a large ball and cut in half.
Roll one half flat between two silpats or two sheets of parchment.
Cut into even sized squares and place on lined sheet tray. Repeat with second half of dough.
Bake 10-15 minutes until brown around the edges. 
Allow to cool slightly and store in airtight container for up to 5 days.