A creamy, refreshing keto dessert made with simple ingredients and no added sugar. This coconut ice cream is smooth, rich, and perfect for hot days while keeping carbs low.
Ingredients
- 2 cans full-fat coconut milk
- 1/3 cup keto sweetener (erythritol or monk fruit)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsweetened shredded coconut (optional)
Instructions
Step 1: Mix the Base
Pour the coconut milk into a mixing bowl. Add the keto sweetener, vanilla extract, and salt. Whisk everything together until smooth and creamy.
Step 2: Chill the Mixture
Place the bowl in the refrigerator for about 1 hour. Chilling helps the ice cream turn out extra creamy.
Step 3: Churn
Pour the mixture into an ice cream maker and churn according to the machine instructions, usually about 20–25 minutes.
Step 4: Freeze
Transfer the ice cream into a container. Sprinkle shredded coconut on top if you like. Freeze for 2–3 hours until firm.
Step 5: Serve
Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy your homemade keto coconut ice cream!
Tips
- Add sugar-free chocolate chips for extra flavor.
- Use toasted coconut flakes for a crunchy topping.
- Store in an airtight container in the freezer for up to 1 week.
