Category: Zero Carb Desserts

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!

Melt the butter in a large pan on medium-high heat

Mix in the Sacha Inchi seeds, and stir for 10 minutes on medium heat

Mix in the cinnamon extract

Pour into a pyrex with parchment paper in it

Once it hardens (can refrigerate to do so faster, but will still harden at room temperature), break up into portions and store in the refrigerator

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).