Category: Gluten Free

Heat the coconut cream and mix all ingredients except the vodka until fully dissolved (important or the erythritol will remain grainy in the ice cream). Let cool and add the vodka. 

Place in the ice cream maker and run until finished. Place in containers an keep in the freezer (can be done without, but the ice cream will get pretty hard once frozen). 

Melt the erythritol into your heavy whipping cream in a pot (make sure it fully dissolves)

Add the rest of your ingredients (except the eggs/yolks) and mix until smooth, with an electric hand mixer if you have one. Then mix the eggs in by hand (just until even, don't over mix)

(optional) If you like nuts, can crush and add sacha inchi nuts. 

Add your ingredients to the ice cream machine, and let it do it's thing!

Put your brine ingredients in a pot and heat until the salt & erythritol are dissolved.

Thoroughly wash your pickling cucumbers, and cut off the top & bottom (your pickles can turn to mush if you rush this part). Cut the cucumbers in half the long way (you can do quarters to make spears, but halves tend to stay crunchier)

Put your jar ingredients and cucumbers into a glass jar, and fill with your brine (once it's cooled completely). Place your jar somewhere where there is sunlight, and leave the top cracked so oxygen can get in.

Leave it there for 3 days, removing any mold that appears on the top as you see it. 

Use a sieve to empty out all of the water, while keeping the dill and spices in the jar.

Add your fridge stage ingredients, and fill the jar back up with water (all the way to the top), and close the lid this time. Leave in the fridge for 5 days, and they are ready to eat!

Melt the erythritol into the water (microwave is fine)

Mix all of the ingredients in a large bowl

Mix your Powder Mix ingredients in a large bowl.

Add the Erythritol to your water in a pot, and heat until the Erythritol is fully dissolved.

Slowly add your Powder Mix into the water as well, using an electric mixer if you have one. Mix thoroughly / get any clumps out before moving to the next step.

Mix in your Liquids by hand (no electric mixer this time, as it can quickly foam up / boil over).

Let boil on low heat for 15 minutes, then gradually increase the heat as much as you are able without it boiling over. Eventually you will be able to get full flame to work. You will want to boil your mixture for quite awhile now.. until it becomes more viscous than syrupy. As that is a hard thing to explain, I've included a video of that in the notes below.

Coat 3 large pyrex trays with spay olive oil, and pour your mixture in. If you have gummy bear molds, put them in the pyrex first, and also coat with olive oil spray.

Place the trays in the fridge until fully gelled (usually takes 4-5 hours).

Use a coffee grinder to grind Erythritol into fine powder, and coat both sides of your now gelled gummy sheets as you take them out of the pyrex (so its easier to cut and the pieces don't stick to each other). If you used the bear molds they should pop right out. Cut into pieces, portion them out, and keep in the fridge (if you like them harder, can freeze them.. they wont harden entirely).