Keto Ice Cream
The hands-down most popular request I’ve been getting from readers this past month has been for more keto recipes. But you definitely don’t need to be on a ketogenic diet—or any diet—to enjoy this easy and sugar free ice cream.
With just 4 ingredients and the same delicious creaminess of regular dairy ice cream, what’s not to love? Ice cream is one of my favorite foods (at this point, I should honestly just call it a food group), and I don’t want anyone to feel like they have to miss out on eating it. Although I’m not on the keto diet, I really love this ice cream too!
Keto Ice Cream Recipe
*If you’d prefer a low fat recipe, I recommend this Banana Ice Cream Recipe.
Total Time: 10m Yield: 4-5 servings Print This Recipe 5/5
Ingredients
2 cups canned coconut milk
1/3 cup erythritol, xylitol, or sweetener of choice
1/8 tsp salt
1 1/2 tsp pure vanilla extract or vanilla bean paste
optional ingredients for desired flavor
Instructions
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.