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