My keto take on the new coconut rough ice cream, low carb and sugar free and no ice cream machine required!
In a medium size saucepan, combine the cream, chocolate, vanilla and salt and place of low heat. Simmer, stirring regularly, until the chocolate is completely melted (approx 8 - 10 minutes)
Meanwhile, in a large heat proof bowl, whisk the xylitol and egg yolks until creamy and pale.
Once the chocolate has melted completely into the cream, set aside to cool for a few minutes. It should be cool enough to touch.
Slowly whisk the chocolate cream into the egg yolks, whisking rapidly to prevent the egg yolks from cooking.
Stir through the coconut flakes and vodka and pour into a freezer safe container. Freeze for at least 3 - 4 hours or until set.