Keto Ice Cream
Keto ice cream dreams DO come true! This 4-ingredient recipe is ridiculously easy, no ice cream maker needed. Get ready for creamy, low-carb deliciousness!
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
