Keto Coconut Ice Cream
Indulge in the creamy decadence of Keto Coconut Ice Cream, a low-carb frozen treat that’s both satisfying and guilt-free. Made with full-fat coconut milk, heavy cream, and a touch of erythritol, this recipe delivers rich, velvety texture and tropical flavor without the sugar. Toasty notes of unsweetened shredded coconut and a hint of vanilla extract elevate this dessert into an irresistible keto-friendly masterpiece. Perfect for summer gatherings or a soothing end to a keto meal, this ice cream can be served soft-serve straight from the ice cream maker or frozen for a firmer, scoopable texture. Ready in just 15 minutes of prep and customizable with your favorite toppings, Keto Coconut Ice Cream is the ultimate way to keep your sweet tooth in check while staying on track.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium-low heat, stirring occasionally, until just simmering.
Step 2
In a separate bowl, whisk together the erythritol sweetener and egg yolks until well blended and creamy.
Step 3
Slowly add about 1/2 cup of the heated coconut milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.
Step 4
Gradually pour the tempered yolk mixture back into the saucepan with the remaining coconut milk mixture, stirring constantly.
Step 5
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.
Step 6
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, salt, and coconut oil until well combined.
Step 7
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.
Step 8
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Step 9
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.
Step 10
Enjoy your keto coconut ice cream garnished with extra shredded coconut if desired.
Nutrition Facts
| Serving size | (863.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2216.1 |
| Total Fat 220.0g | 0% |
| Saturated Fat 161.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 978mg | 0% |
| Sodium 475.1mg | 0% |
| Total Carbohydrate 148.7g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 15.7g | |
| Protein 21.4g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 160.4mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 1246.6mg | 0% |
Source of Calories