Low Histamine & Low FODMAP Ice Cream (Also Low Lectin & Low Oxalate)
Enjoy this delicious vanilla ice cream that's vegan, dairy free, and gluten free.
Equipment
- Large Spoon
- Rubber Mallet optional, to break down ice
Ingredients
- 2 (13.5 ounce) Native Forest Coconut Milk chilled overnight
- 1 teaspoon Raw Vanilla Bean Powder
- ¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder can sub 3-5 drops stevia
- 1 bag Ice ok to use store bought because it won't touch your food
- Redmond Real Salt if needed
- Pecans chopped, optional
Instructions
Night Before
- Chill the coconut milk overnight in the refrigerator.
- Read your ice cream maker’s instructions to see if you need to freeze overnight any parts like the basin.
Day Of
- On the day you’ll make the ice cream, remove coconut milk from the fridge. Put the contents in a large bowl. The solids will separate from the liquids. Stir to combine.
- Add vanilla and monk fruit powder to coconut milk and stir to combine.
- Add mixture to the ice cream maker.
- If your ice cream maker requires small chunks of ice, break down your bag of ice with a mallet or throw it on the ground.
- Many ice cream makers require salt and ice in layers to surround the churning basin. Use as required by your ice cream maker.
- Follow your ice cream maker’s instructions for churn times.
- While you wait for your ice cream to churn, place your serving bowls in the freezer. That way your ice cream will stay colder longer.
- Serve as soon as it is finished churning. Consistency will change if put in the freezer to eat later.
Nutrition
Nutrition Facts
Low Histamine & Low FODMAP Ice Cream (Also Low Lectin & Low Oxalate)
Amount per Serving
Calories
280
% Daily Value*
Fat
28
g
43
%
Sugar
1
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!