Keto Coconut Ice Cream
Indulge in the creamy, dreamy delight of Keto Coconut Ice Cream, a low-carb dessert that’s as luscious as it is guilt-free. Made with full-fat coconut milk, heavy cream, and a hint of vanilla, this keto-friendly ice cream boasts a rich tropical flavor with a smooth, custard-like texture. Sweetened with erythritol and infused with unsweetened shredded coconut, it achieves the perfect balance of sweetness while keeping it sugar-free. The addition of egg yolks and a touch of coconut oil elevates its creaminess, making every spoonful a velvety treat. Whether served soft-serve style straight from the ice cream maker or frozen for a firmer scoop, this recipe is quick to prepare and perfect for satisfying your dessert cravings while staying on track with your ketogenic diet. Garnish with extra shredded coconut for a delightful finishing touch, and enjoy a taste of paradise that’s low on carbs and high on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 ounces Full-fat coconut milk
- 1 cup Heavy cream
- 1/2 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1/4 cup Unsweetened shredded coconut
- 1/8 teaspoon Salt
- 1 tablespoon Coconut oil
- 4 Egg yolks
Instructions
In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium-low heat, stirring occasionally, until just simmering.
In a separate bowl, whisk together the erythritol sweetener and egg yolks until well blended and creamy.
Slowly add about 1/2 cup of the heated coconut milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.
Gradually pour the tempered yolk mixture back into the saucepan with the remaining coconut milk mixture, stirring constantly.
Continue to cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-8 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, salt, and coconut oil until well combined.
Pour the mixture into a bowl and let it cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for an additional 2-4 hours for a firmer consistency.
Enjoy your keto coconut ice cream garnished with extra shredded coconut if desired.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 161.8 g | 809% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 160 mg | 12% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
