Creami_Keto_DF_IceCream

Vaguely based on https://lowcarbsimplified.com/ninja-creami-keto-vanilla-ice-cream/

Ingredients:

240g / 1c unsweetened cashew milk
180g / 3/4 coconut milk
82g / 95ml / 1/3c + 1 tbsp allulose
.5 g / scant 1/4 tsp guar gum
1.5 g / scant 1/4 tsp xanthan gum
5g / 1tsp vanilla extract

flavour : 100g frozen or fresh fruit, 30-60g cocoa powder or bakers chocolate, 80g jam, etc.

Directions:

combine the wet ingredients in the blender and mix well.
combine the dry ingredients (gums and allulose + cocoa powder if using) make sure the gums are distributed well
add dry to the blender and mix well.
add the other flavourings, and pulse to mix.

Alternative - for caramel flavour, put the allulose in a pan, and heat over medium/high heat until it melts and starts to turn brown (stir well as you are doing this). Then add the cashew milk carefully into the pan (add slowly and be careful, it will likely bubble up and steam a lot). then proceed as above.

add the sugar and combine well add everything else and mix well(or mix with an immersion blender in the pot if caramelizing the sweetener) pour into the Creami pint container - add additional milk/cream if desired to reach the fill line place in freezer until frozen, then process in the Creami Notes:

if using frozen fruit, and the fruit is icy, simmer it in a pan until most of the water is boiled off before adding to the ice cream base This did not work with Eurythritol based artifical sweetner, but it worked great with Allulose - I used 70g of an Allulose / Monkfruit blend and it came out great.