Since reading about allulose, I decided I’d find my ice cream maker and make some ice cream for our kids. My wife bought paper cups with tops to freeze the ice cream in.
I made this, because it has egg yolks in it (which my kids will not eat in a hard boiled egg). So, I’m trying to get some protein too:
There’s a “jump to recipe” at the top.
I’ve made this with vanilla bean pods last time and vanilla extract this time. I swap coconut “milk” (from a box, not a can) instead of the almond milk.
I use a bit less than 1 cup of allulose. I add 1/2 cup of small real chocolate chips right at the end, put into the cup and freeze.
The first time (with bean pods), I think I let the machine go only about 15 minutes. That was too short, as the chocolate chips all fell to the bottom.
This time (vanilla extract), I let the machine go about 25 minutes. The ice cream was way thicker before I put it into the paper cups.
Can I let the machine go longer? Are there detriments to that?
Can I just use regular milk instead of almond milk or coconut milk? Any reason why she used almond milk?
For chocolate ice cream is it just add 1/2 cup of unsweetened cocoa powder? That’s it?
Any other recipes I can try?
I like this one because I feel my kids are at least getting a bit more protein and nutrients due to the egg yolks (and I can use the egg whites for making PSMF “donuts”, a recipe by Maria Emmerich).
I have a Cuisinart ice cream maker.