Keto Coconut Ice Cream

I scream, you scream, we all scream for ice cream! 🍦

This coconut ice cream is so easy to make, you’ll be enjoying it again and again…

Ingredients

1/4 cup coconut milk
1/4 cup 35% cream
1/4 cup unsweetened almond milk
1/4 cup unsweetened coconut, shredded
2 Tbsp monkfruit sweetener
1/4 tsp vanilla extract

Yields: 1 serving
Per serving*:
Calories: 369
Net carbs: 4
Protein (grams): 3
Fat (grams): 34

Prep time: 2 min
Cook time: 10 min
Total time: 4 hours 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, whisk together all the ingredients over medium-high heat and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!

Toasted coconut version: To change up this recipe, you can also do a toasted coconut ice cream. Just toast the shredded coconut in the oven at 350F for 20-25 min, then follow the directions above.

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Keto Coconut Ice Cream

Yield: 1

Author: Georgiana Elias

Prep time: 2 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 12 M

I scream, you scream, we all scream for ice cream! 🍦 This coconut ice cream is so easy to make, you’ll be enjoying it again and again…

Ingredients

• 1/4 cup coconut milk
• 1/4 cup 35% cream
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened coconut, shredded
• 2 Tbsp monkfruit sweetener
• 1/4 tsp vanilla extract

Instructions

1. In a small saucepan, whisk together all the ingredients over medium-high heat and bring them to a slow simmer.
2. Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.
3. Pour the ice cream mixture into the churner and turn it on.
4. Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.
5. Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!
6. Toasted coconut version: To change up this recipe, you can also do a toasted coconut ice cream. Just toast the shredded coconut in the oven at 350F for 20-25 min, then follow the directions above.

Calories

369

Fat (grams)

34

Net carbs

4

Protein (grams)

3

* Net carbs may vary based on brands used

Created using The Recipes Generator