Keto Ice Cream
This ice cream is suitable for a keto diet, featuring a smooth and luscious texture with a hint of sweetness. If desired, you can add a touch more sweetener, but we believe the richness of the coconut milk is sufficient to make it indulgent. If you're keen on incorporating mix-ins, there are numerous options available. One of our favorites is to roughly chop keto-friendly chocolate chips (such as Lily's), add a touch of green food coloring, and a dash of mint extract. Suddenly, you'll have a delightful and absolutely delicious keto mint chocolate chip ice cream!Note: When taken directly from the freezer, the ice cream may be slightly challenging to scoop. We recommend allowing it to thaw at room temperature for about 10 minutes to make it easier for you (and your arm muscles).
Ingredients
- 2 (15-oz.) cans coconut milk
- 2 c. heavy cream
- 1/4 c. swerve confectioner's sweetener
- 1 tsp. pure vanilla extract
- Pinch kosher salt
Instructions
- Chill coconut milk in the fridge at least 3 hours, ideally overnight.
- Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
- Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
- Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
- Freeze until solid, about 5 hours.
Nutrition
Calories: 416kcalCarbohydrates: 5gProtein: 3gFat: 45gSaturated Fat: 34gCholesterol: 82mgSodium: 51mgPotassium: 279mgSugar: 2gCalcium: 58mgIron: 4mg
Tried this recipe?Let us know how it was!