Low Carb Coconut Ice Cream
Indulge in the creamy decadence of Low Carb Coconut Ice Cream, a guilt-free dessert that’s perfect for satisfying your sweet tooth while staying on track with keto or low-sugar lifestyles. Crafted with rich full-fat coconut milk, unsweetened almond milk, and naturally sweetened with erythritol, this recipe delivers a luscious and smooth texture without the carbs. The addition of shredded coconut provides a delightful tropical twist and subtle crunch, while a pinch of xanthan gum lends a silky consistency without the need for heavy cream. With just 10 minutes of prep time and no cooking required, this easy, dairy-free treat can be churned in an ice cream maker or made freezer-friendly with a simple stirring method. Scoop up a bowl of this keto-friendly coconut dream and enjoy a refreshing dessert that’s both healthy and indulgent!
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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
Directions
Step 1
Place the can of coconut milk in the refrigerator overnight or for at least 4 hours to allow the cream to harden.
Step 2
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.
Step 3
In the mixing bowl, add the unsweetened almond milk, erythritol sweetener, vanilla extract, salt, and xanthan gum.
Step 4
Using a whisk or a hand mixer, blend the ingredients until they are well combined and smooth.
Step 5
Stir in the unsweetened shredded coconut for added texture and flavor.
Step 6
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency.
Step 7
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.
Step 8
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.
Step 9
Serve the low carb coconut ice cream in bowls or cones, and enjoy!
Nutrition Facts
| Serving size | (650.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 890.0 |
| Total Fat 87.3g | 0% |
| Saturated Fat 75.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 798.3mg | 0% |
| Total Carbohydrate 144.4g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 11.5g | |
| Protein 10.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 471.2mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 965.6mg | 0% |
Source of Calories