Coconut Milk Keto Ice Cream – Keto Coconut Ice Cream
Coconut Milk Keto Ice Cream – Keto Coconut Ice Cream: the best coconut milk ice cream—bursting with coconut flavor & low carb. Keto coconut ice cream that has just 1 net carb per serving!
Servings: 13 1/3-cup servings
Equipment
Ingredients
Coconut Milk Ice Cream
- 1 can full-fat coconut milk 13.66 oz.
- 1 can coconut cream 13.66 oz.
- 1 teaspoon pure vanilla extract
- ¼ teaspoon coconut extract
- 1 ½ tablespoons keto honey
- 20-30 drops of liquid monkfruit sweetener*
Optional Add-in
- ½ cup raw coconut chips
Optional Toppings
- 2 tablespoons toasted coconut chips
Instructions
- The day before, freeze the freezer bowl according to your ice cream maker’s instructions.
- Blend together coconut milk, coconut cream, vanilla, coconut extract, and keto honey in a food processor. Here is the food processor I use. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
- Add liquid monkfruit to taste. I used 26 drops. Blend until smooth and well mixed.
- Optionally, add coconut chips and pulse a few times until semi-chopped and well incorporated. For larger flakes, stop here. For smaller flakes, pulse a few more times.
- Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker’s directions.
- Enjoy immediately if you like extra, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
- Coconut keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.
Notes
Where to Buy Ingredients: Full-fat Coconut Milk | Coconut Cream | Coconut Extract | Keto Honey | Low Carb Liquid Monkfruit
*I used 26 drops. Use less if you like it less sweet, more if you like it sweeter.
Storing Notes: Store in an airtight, freezer-friendly ice cream container, such as this one. If serving after completely frozen, allow about 20-90 minutes to thaw—until creamy and scoopable.
For Quick Thaw: heat in the microwave in 10 second increments until the edges are a bit melty and ice cream is easy to scoop.
Recommended Tools: Ice Cream Maker | Extra Freezer Bowls | My Favorite Food Processor | Freezer Door Ice Cream Container | Mini Ice Cream Containers (super cute)
Nutrition
Serving: 1/3 cup | Calories: 117kcal | Carbohydrates: 2g | Fat: 11g | Sodium: 18mg | Fiber: 1g