1 can (14 oz) coconut milk
1 cup coconut cream
2/3 cup Wholesome Allulose Liquid Sweetener
3 tbsp matcha green tea powder
1/2 vanilla bean, scraped
1/4 tsp xanthan gum (optional)
In blender, mix together coconut milk, coconut cream, Allulose Liquid Sweetener, green tea powder, vanilla bean seeds, and xanthan gum (if using) until well combined.
Refrigerate until thoroughly chilled.
Process in ice cream maker according to manufacturer’s instructions.
Freeze for about 1 hour or until set.
Tip: Turn into an ice cream sundae with toasted coconut, coconut whipped cream and low-carb chocolate sauce if desired.
Makes: 4 servings
Nutrition Facts: Per 1/4 recipe, Calories 290, Fat 27g, Saturated Fat 25g, Cholesterol 0mg, Sodium 40mg, Carbohydrate 4g, Fiber 1g, Sugars 2g, Protein 1g
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