This keto-friendly ice cream is creamy, rich, and just barely sweet. Feel free to up the sweetener a little, but in our opinion, the coconut milk makes is decadent enough. If you're dying to add mixins there are a ton of options but one of our favorites is to roughly chop some keto-friendly chocolate chips (like Lily's), some green food coloring and dash of mint extract. All of a sudden you'll have a delicious and totally yummy keto mint chocolate chip ice cream!
Warning: Just out of the freezer, the ice cream will be kinda difficult to scoop. We recommend letting it thaw at room temperature for 10 minutes or so to make it easier on you (and your biceps).
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
DIRECTIONS
- 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.
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