Homemade ice cream

By fractalnode_001 October 15, 2025

COCONUT-GHEE GELATO

INGREDIENTS (4 ONLY)

Ingredient Purpose Amount Key Notes

Coconut Milk (full-fat) Creamy fat base (no gums, no additives) 400g (1 can) **Must be confirmed gum-free. Use only the thick cream on top.

Ghee (homemade or high-quality store-bought) Rich, buttery depth (no lactose) 70g (5 tbsp) Clarify your own or use a good one that is tested pure.

Allulose Sweetness without sugar 50g (¼ cup) ** Get 99.9% pure, no fillers.**

Vanilla Extract (pure) Flavor enhancement ½ tsp No imitation vanilla. Alcohol-based for best distribution.

Optional (But Recommended) Boosters: - Pinch of Salt → Balances sweetness, enhances flavor.

METHOD (STEP-BY-STEP)

PREP (5 min)

Chill the ice cream maker bowl for 24 hours (critical for proper freezing).

Open the coconut milk can without shaking. Scoop out only the thick cream (leave the watery part behind).

MIX (1 min)

In a chilled bowl, whisk together:

Thick coconut cream

Melted ghee (cooled to 30°C)

Allulose

Vanilla extract

Blend until fully homogeneous (no separation).

CHURN (15–18 min)

Pour the mixture into the pre-frozen ice cream maker.

Churn until it reaches soft-serve consistency (~15–18 min).

If too thick, add 1 tsp vodka (or water in a pinch).

If too thin, freeze the bowl for 10 more minutes and rechurn.

FREEZE (2 hrs)

Transfer to an airtight glass container.

Press parchment paper directly on the surface to prevent ice crystals.

Freeze for 2 hours at -18°C or colder.

SERVE

Let it sit at room temperature for 5–10 minutes before scooping.

Enjoy with a wooden spoon for the best texture and flavor.

TROUBLESHOOTING (JUST IN CASE)

Problem Cause Fix

Grainy texture Allulose not dissolved Blend longer or use powdered allulose.

Oily mouthfeel Ghee too hot when mixed Cool ghee to 30°C before blending.

Too hard Over-frozen Add 1 tsp vodka next time.

Too soft Not enough fat Use full-fat coconut milk (13.5%+ fat).

PRO TIPS (FOR THE OBSESSED)

Chocolate Version: Add 20g cocoa powder + 10g extra allulose.

Fruit Version: Blend in 50g frozen berries (adds natural pectin for thickness).

Coffee Version: Mix in 1 tsp instant espresso before churning.