SIBO Vanilla Ice Cream

Simple SIBO vanilla ice cream is so easy to make and completely low FODMAP dairy-free, egg-free, gluten-free.

With only 4 ingredients, it is the perfect icy accompaniment to your favorite SIBO or low FODMAP dessert. Suitable for phase 1 semi-restricted and phase 2 reduce and repair.

Preparing 4 serving in 5 minutes and all the time it takes to freeze and set.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup maple syrup (SIBO-friendly alternative: 1/4 cup pure stevia extract)
• 1 tablespoon vanilla extract
• Pinch of sea salt

Instructions:

1. Open the coconut milk cans (best if refrigerated) and separate the thick cream from the liquid. Discard the liquid or save it for another use.
2. In a mixing bowl, whisk together the coconut cream, maple syrup (or stevia extract), vanilla extract, and sea salt until well combined.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. If you prefer a firmer texture, transfer the ice cream to a lidded container and place it in the freezer for 2-3 hours. Once fully frozen, scoop and serve the SIBO-friendly vanilla ice cream. 
5. Enjoy it as is or customize with your favorite toppings.

Nutrition:
Based on 4 servings

Calories: 320
Total Fat: 29g
Saturated Fat: 26g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
Net Carbs: 13g

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Yield: 4

SIBO Vanilla Ice Cream

Prep Time: 5 minutes

Additional Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 2 cans full-fat coconut milk
• 1/4 cup maple syrup (SIBO-friendly alternative: 1/4 cup pure stevia extract)
• 1 tablespoon vanilla extract
• Pinch of sea salt

Instructions

1. Open the coconut milk cans (best if refrigerated) and separate the thick cream from the liquid. Discard the liquid or save it for another use.
2. In a mixing bowl, whisk together the coconut cream, maple syrup (or stevia extract), vanilla extract, and sea salt until well combined.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
4. If you prefer a firmer texture, transfer the ice cream to a lidded container and place it in the freezer for 2-3 hours.
   Once fully frozen, scoop and serve the SIBO-friendly vanilla ice cream.
5. Enjoy it as is or customize with your favorite toppings.

Notes

Nutrition based on 4 servings:

Calories: 320
Total Fat: 29g
Saturated Fat: 26g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g
Net Carbs: 13g

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