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This chilly low-carb treat is guaranteed to satisfy your sweet cravings without any insulin rush. The luscious combination of chocolate and cherry is familiar from the Black Forest cake. This time as delicious sugar-free, vegan, low-carb and healthy ice cream. Each serving has 5.8 grams net carbs. What else can you ask for?
Yields 2 3/4 cups.
Mix the coconut milk, cherry flavor and erythritol in a large bowl. Add the remaining ingredients and mix gently.
Pour the mixture into the ice cream maker bowl and churn according to manufacturer’s instructions.
Serve immediately with whipped cream (or with vegan alternative) and grated dark chocolate (count extra carbs if needed) and freeze the rest if something is left.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!