Low Carb Coconut Ice Cream
Indulge in a creamy, dreamy dessert that fits perfectly into your low-carb lifestyle with this homemade **Low Carb Coconut Ice Cream**! Made with rich, full-fat coconut milk and unsweetened almond milk, this dairy-free recipe delivers a luscious texture and naturally tropical flavor. Sweetened with erythritol and flecked with shredded coconut, it’s both keto-friendly and sugar-free, making it a guilt-free treat for health-conscious ice cream lovers. With just 10 minutes of prep time and simple ingredients like vanilla extract and a pinch of xanthan gum for extra creaminess, this versatile recipe can be churned in an ice cream maker or made by hand, no special equipment required. Serve it on its own or topped with fresh berries for a refreshing, satisfying dessert that will keep you cool all year round. Perfect for those seeking gluten-free, dairy-free, and low-carb delights!
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Recipe Information
Ingredients
- 14 oz can Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 0.25 tsp Xanthan gum
- 0.5 cup Unsweetened shredded coconut
Instructions
Place the can of coconut milk in the refrigerator overnight or for at least 4 hours to allow the cream to harden.
Once the coconut milk is chilled, open the can and scoop out the hardened cream into a mixing bowl, discarding the liquid or saving it for another use.
In the mixing bowl, add the unsweetened almond milk, erythritol sweetener, vanilla extract, salt, and xanthan gum.
Using a whisk or a hand mixer, blend the ingredients until they are well combined and smooth.
Stir in the unsweetened shredded coconut for added texture and flavor.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency.
If you do not have an ice cream maker, pour the mixture into a shallow freezer-safe container, cover it with plastic wrap directly on the surface, and freeze. Stir every 30 minutes for about 2-3 hours to prevent ice crystals from forming.
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
Serve the low carb coconut ice cream in bowls or cones, and enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 11.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 471 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 966 mg | 21% | |
*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.
