Ice cream and chilled desserts
Inspired by Indian dessert traditions, this treat is made by simmering coconut milk with cardamom and nuts, then freezing it in molds. With no added sweetener or dairy, it is described as a thick dessert suitable for a ketogenic diet.
Simmer the coconut milk with the erythritol and cardamom over low heat for 25 minutes, until thickened.
Stir in the ground nuts and vanilla.
Pour the mixture into popsicle molds.
Leave the molds in the freezer for 4 hours.
Stir constantly while simmering, since coconut milk can stick to the bottom easily. Allergen: contains tree nuts.
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