This simple 4 ingredient keto ice cream makes for the perfect easy, healthy dessert. Simply combine ingredients, freeze and blend to an ultra smooth consistency before serving. This recipe uses vanilla, but you can add other ingredients to the mix to make any of your favourite ice cream flavours.
What’s the Secret to This Keto Ice Cream?
The secret to creamy keto ice cream is all about blending after freezing. Freezing the coconut milk first then blending it creates an ultra-smooth texture you can’t get any other way. If you don’t have an ice cream machine, this is your best bet! The colder the ingredients, the creamier the result. For the absolute best outcome, make sure to blend until it’s perfectly smooth before enjoying immediately. This is the key to avoiding iciness and achieving that perfect ice cream consistency.
Tips and Tricks for Best Results
As with virtually all cooking, you may not get this recipe perfect the first time. Heck, the way I do it may not be to your taste. Here are some tips and tricks though that can quickly get you to the point of confidently customizing to suit your taste and texture preferences.
Coconut Milk is Key
Look for canned coconut milk that’s full-fat. Some brands work better than others for getting a creamy texture. Refrigerating the can overnight helps separate the cream from the water, making it easier to scoop out the thick part.
Thawing the Cubes
If you’re using a regular blender, let the frozen coconut milk cubes sit out for 5-10 minutes to soften slightly. This helps your blender work easier and gives you a smoother ice cream. But don’t let them melt too much!
The Sweetness is Up to You
Make sure you taste the mixture before freezing, and add a bit more sweetener if needed. Remember, the cold can dull flavors, so a little extra sweetness before freezing is usually a good idea.
Is Your Keto Ice Cream Too Icy?
If your ice cream is too icy after blending, try adding a tablespoon of MCT oil or a splash of unsweetened almond milk and blending again.
Storage
Store your keto ice cream in an airtight container in the freezer. It’s best enjoyed within a week for the best texture. It tends to get harder the longer it’s stored.
Serving Suggestions
Keto Ice Cream is no different to regular ice cream. Often, it’s what you add that makes it a real treat 🙂
Toppings Galore
Sprinkle on some chopped nuts (like almonds or pecans), sugar-free chocolate shavings, or a handful of berries (like raspberries or strawberries).
Whip It Up
A dollop of sugar-free whipped cream (made with heavy cream and a touch of sweetener) adds extra creaminess.
Coffee and Cream
Serve a scoop of keto ice cream alongside a cup of strong coffee for a delicious affogato.
Variations
Vanilla ice cream can be very, well… vanilla. It’s so easy to vary this keto ice cream to your tastes. Check out the suggestions below!
Chocolate Keto Ice Cream
Add 1-2 tablespoons of unsweetened cocoa powder and a pinch of salt to the base mixture.
Mint Chocolate Chip Keto Ice Cream
Add a few drops of peppermint extract and some sugar-free chocolate chips (or chopped sugar-free chocolate) to the base mixture.
Coffee Keto Ice Cream
Add 1 teaspoon of instant coffee powder to the base mixture.
Nut-Free Option
While this recipe is naturally dairy-free (making it one of my favorite vegan keto desserts), those who want a nut-free version can try adding a tablespoon of MCT oil instead.
Equipment Recommendations
A good ice cream maker will make this recipe extra chill (get it?)
If you’re in the market for an ice cream maker and are planning to make lots of different variations, then Breville make a good mid-range ice cream maker.
If you want something a bit more budget friendly then Cuisinart also make a good quality machine.
A high-speed blender (like a Vitamix or Blendtec) is the next best thing if you don’t own an ice cream maker. Simply blend the frozen cubes into a smooth ice cream. If you don’t have a high-speed blender, a regular blender or food processor can still work, but you might need to thaw the cubes a bit more.
Troubleshooting
The lord knows that I’ve had issues with this recipe 😀 Here are the most frequent problems I’ve had and the fixes I’ve found.
If Your Ice Cream Too Hard
Let it sit at room temperature for a few minutes to soften slightly before scooping.
Not Sweet Enough
Add a little more sweetener after blending and mix well.
Texture is Off
If it’s grainy, try blending for longer. If it’s too soft, put it back in the freezer for a bit to firm up.
See also: Keto Coffee Cake Recipe: The Best Low-Carb Coffee Cake with a Nutty Twist
Keto Ice Cream
Ingredients
- 2 cup canned coconut milk
- 1/3 cup xylitol, erythritol or monk fruit sweetener as preferred (powdered, not granular)
- 1/8 tsp salt
- 1.5 tsp pure vanilla extract (or vanilla bean paste)
Instructions
- Mix the Base: In a bowl, stir together the canned coconut milk, your chosen sweetener (xylitol or erythritol), salt, and vanilla extract until well combined.
- Choose Your Method:If You Have an Ice Cream Machine: Follow your machine's instructions to churn the mixture. Churning helps incorporate air and prevents large ice crystals from forming, resulting in even smoother ice cream.If You Don't Have an Ice Cream Machine: Pour the mixture into ice cube trays and freeze until solid (at least 3-4 hours, or preferably overnight). Once frozen, transfer the cubes to a high-speed blender. Blend until smooth and creamy. You may need to pause and scrape down the sides a few times. If the blender is struggling, let the cubes thaw for a few minutes.
- Enjoy Immediately or Refreeze: For the soft-serve consistency, serve immediately. For a firmer texture, transfer the blended ice cream to a freezer-safe container and freeze for another hour or two. Enjoy!
Notes
