Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free

Coconuts are one of the quintessential Keto foods and I love it in any form I can use it!  Coconut oil, butter, milk, shredded, you name it, I use it!  So it’s only fitting that I make a coconut ice cream, but this one has a little twist… of lime!  It’s a perfect refreshing summer treat!

For the best outcome, using an ice cream maker is really needed, but you can also make it without one.  Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so.

Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.

Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Coconuts are one of the quintessential Keto foods and I love it in any form I can use it!  Coconut oil, butter, milk, shredded, you name it, I use it!  So it's only fitting that I make a coconut ice cream, but this one has a little twist... of lime!  It's a perfect refreshing summer treat!

Course: Dessert
Servings: 6

source: ketocookingchristian.com

Ingredients

• 1 cup heavy cream
• 13.5 ounce can unsweetened full fat coconut milk
• 3 egg yolks
• 1/2 cup swerve confectioners
• 1 teaspoon pure  vanilla extract
• 1/2 teaspoon pure coconut extract
• 1/2 cup unsweetened shredded coconut very finely shredded
• Zest of 1 lime optional
• Pinch of salt

Preparation

1. Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.
2. Add the heavy cream and coconut milk to a saucepan over medium heat and heat to a gentle simmer.
3. Whisk the egg yolks and swerve together, then set aside. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
4. Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
5. Remove from the heat and whisk in the salt and vanilla and coconut extracts and allow to cool for a few minutes.  Cover with plastic wrap, making sure the plastic is touching the custard, so it doesn't form a skin.
6. nexs Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free for full instructions

Share this post