Description
Indulge in a rich, dairy-free frozen treat that fits perfectly into your ketogenic lifestyle. This sugar-free coconut ice cream uses full-fat coconut milk to achieve a luxuriously creamy texture without the need for processed additives. By using powdered erythritol and a chilled base, you can create a scoopable, tropical dessert that rivals premium store-bought brands, all while keeping your carbohydrate intake low.
Ingredients
2 cans (13.5 oz each) full-fat coconut milk
1/2 cup powdered erythritol
1 tsp vanilla extract
1/4 tsp sea salt
2–3 drops liquid stevia (optional)
Instructions
Whisk the coconut milk, powdered erythritol, vanilla extract, and sea salt in a large mixing bowl until the sweetener is completely dissolved.
Place the mixture in the refrigerator for at least two hours to ensure the fats are thoroughly chilled.
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes, or until it reaches a soft-serve consistency.
Transfer the mixture to an airtight, freezer-safe container.
Freeze for an additional three hours to achieve a firm, scoopable texture.
Notes
Always use full-fat canned coconut milk rather than carton-based milk, as the higher fat content is crucial for preventing ice crystals. If the ice cream becomes too hard after long-term freezing, let it sit at room temperature for 5-10 minutes before scooping.
- Prep Time: 15
- Cook Time: 5
- Category: Trending
- Method: Churning
- Cuisine: Low Carb
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 19g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
