Indulge in creamy, dreamy decadence with this Low Carb Coconut Gelato—your perfect guilt-free dessert! Crafted with full-fat coconut milk, heavy cream, and a hint of shredded coconut, this velvety gelato is rich, satisfying, and bursting with tropical flavor. Naturally sweetened with erythritol, it's ideal for those following a keto or low-carb lifestyle. The addition of vanilla and coconut extracts enhances its luscious profile, while the easy recipe takes just 15 minutes of prep time before the magic of churning begins. Whether you're beating the heat or simply treating yourself, this homemade coconut gelato is a refreshing, low-carb delight that's guaranteed to impress.
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In a medium saucepan, combine coconut milk, heavy cream, and erythritol over medium heat.
Stir the mixture constantly until the erythritol completely dissolves, ensuring the mixture doesn't come to a boil.
Remove the saucepan from the heat and add coconut extract, vanilla extract, and salt. Stir until well combined.
Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20-25 minutes.
During the last 5 minutes of churning, add the unsweetened shredded coconut.
Transfer the gelato to an airtight container and freeze for at least 1 hour for a more firm consistency before serving.
Before serving, let the gelato sit at room temperature for a few minutes to soften slightly for easy scooping.
Serving size | (763.0g) |
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Amount per serving | % Daily Value* |
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Calories | 1953.7 |
Total Fat 197.0g | 0% |
Saturated Fat 151.7g | 0% |
Cholesterol 240mg | 0% |
Sodium 1335.0mg | 0% |
Total Carbohydrate 105.8g | 0% |
Dietary Fiber 14.3g | 0% |
Total Sugars 16.2g | |
Protein 11.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 72.3mg | 0% |
Iron 13.8mg | 0% |
Potassium 1250.6mg | 0% |
Source of Calories