Description
A simple and delicious low-carb ice cream made with coconut milk. It’s creamy, satisfying, and perfect for a healthy treat.
Ingredients
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup erythritol (or your preferred low-carb sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Chill the cans of coconut milk in the refrigerator overnight.
- Open the chilled cans and scoop out the thick cream from the top, leaving the liquid behind.
- Combine the coconut cream, sweetener, vanilla extract, and salt in a bowl.
- Whisk until smooth and well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Notes
- For a firmer ice cream, you can add 1-2 tablespoons of vodka to the mixture before churning, as alcohol helps prevent excessive hardening.
- Adjust the sweetness to your preference.
- You can add sugar-free chocolate chips or berries for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes (churning time)
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 20mg
- Fat: 25g
- Saturated Fat: 22g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: low carb ice cream, coconut ice cream, keto ice cream, sugar-free ice cream, dairy-free ice cream