Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
As the cream is heating, whisk the eggs and erythritol together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Add the cocoa powder to the cream and stir thoroughly.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat.
Add the vodka and stir (optional).
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
Stir in the cherries and spoon the ice cream in an air tight container. Place in the freezer.
Makes 8 servings
Nutritional Info per serving – 206 Calories, 20g Fat, 4g Protein, 8g Total Carbs, 2g Fibre, 6g Net Carb
Chocolate Cherry Ice Cream
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.