Keto Ice Cream
A delicious, creamy ice cream made with coconut milk and heavy cream, perfect for your low-carb lifestyle.
Equipment
- Food Processor or Blender
- Loaf Pan or Freezer-Safe Container
- Airtight Container
Ingredients
- 2 cans full-fat unsweetened coconut milk (13.7 ounces each)
- 2 cups heavy cream
- ¾ cup allulose granulated sweetener
- 2 ½ tsp. vanilla extract
- A pinch of sea salt
Instructions
- Chill the cans of coconut milk in the fridge overnight to help the cream separate from the liquid.
- Open the cans and scoop out the solid coconut cream, leaving the water behind.
- In a food processor or blender, combine the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt. Blend for about 2 minutes until thick and creamy.
- Pour or scoop the mixture into a loaf pan or freezer-safe container. Spread evenly and cover if desired.
- Freeze for 3 to 4 hours until solid. Let sit at room temperature for 5 to 10 minutes before scooping for easier serving.
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Notes
Store leftovers in an airtight container in the freezer for up to 3 weeks.