Keto Coconut Milk Ice Cream | Dairy-Free And Vegan Keto Ice Cream

Friends, I don’t think you understand how much I love ice cream. Really, honestly — l love ice cream like Oprah loves bread. So, clearly, my number one dessert priority after going keto was to make the perfect vanilla keto coconut milk ice cream for my post-dinner cravings.

The goal of this keto coconut milk ice cream recipe was to make it both easy and healthy. Coconut milk is full of vitamins, minerals, and medium chain triglycerides, making it some of the healthiest ice cream around. It is also high in fat and low in carbs, making it perfect for anyone living a ketogenic lifestyle. Each serving contains about 304 calories, 31g of fat, 2g protein, and about 5 net carbs.

Unlike many other keto ice cream recipes, this keto coconut milk ice cream is dairy free and vegan-friendly. However, if you are looking for a keto ice cream made with heavy whipping cream, then check out my article 7 keto ice cream recipes made with heavy cream! 

Ingredients

1. 1 can of full-fat coconut milk (13-14oz)
2. 1 can of coconut cream (13-14oz)
3. 1/2 cup of Swerve Granular 
4. 1 tbsp pure vanilla extract
5. 1/2 tsp of sea salt

Directions

1. Place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
2. Next, pour the coconut milk, Swerve, and vanilla extract into the blender. Blend on high for 1 minute. After that scoop the coconut cream into the blender along with a pinch of sea salt and blend for an additional 30 seconds.
3. Taste the cream to make sure you are happy with the taste. You can always add a little extra sweetener or vanilla if you prefer.
4. Turn on your ice cream maker and pour the mixture straight into the churning bowl for about 25-40 min. It should have the same consistency as soft serve ice cream.
5. After that, enjoy immediately or if you prefer a harder consistency freeze in a freezer safe container and smooth out the top. Freeze for 4-6 hours.
6. Keto coconut milk ice cream will freezer harder than typical ice cream so allow a little time for it to thaw out before eating. Should keep in the freezer for about 7-10 days.

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Keto Coconut Milk Ice Cream

This keto coconut milk ice cream is the perfect keto treat. With over 90 percent of its calories coming from fat it is perfect for any high-fat/low-carb diet. It's dairy free as well, so no worries if you are lactose intolerant. 

Course Dessert

Cuisine ketogenic, low-carb

Keyword keto coconut milk ice cream

Prep Time 19 minutes

Cook Time 35 minutes

Freeze Time 4 hours

Total Time 54 minutes

Servings 5

Calories 304 kcal

Ingredients

• 1 can full-fat coconut milk 13.66oz
• 1 can coconut cream 13.66oz
• 1/2 cup Swerve
• 1 tbsp pure vanilla extract
• 1/2 tsp salt

Instructions

1. Place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.

2. Next, pour the coconut milk, Swerve, and vanilla extract into the blender. Blend on high for 1 minute. After that scoop the coconut cream into the blender along with a pinch of sea salt and blend for an additional 30 seconds.

3. Taste the cream to make sure you are happy with the taste. You can always add a little extra sweetener or vanilla if you prefer.

4. Turn on your ice cream maker and pour the mixture straight into the churning bowl for about 25-40 min. It should have the same consistency as soft serve ice cream.

5. After that, enjoy immediately or if you prefer a harder consistency freeze in a freezer safe container and smooth out the top. Freeze for 5-6 hours. 

6. Keto coconut milk ice cream will freezer harder than typical ice cream so allow a little time for it to thaw out before eating. Should keep in the freezer for about 7-10 days.