Keto Coconut Ice Cream

Name: Keto Coconut Ice Cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 2 - 13.5 ounce cans unsweetened full fat coconut milk; 13.5 ounce can unsweetened full fat coconut cream; 1 cup heavy cream; 3 egg yolks; ¾ cup allulose; ½ cup unsweetened shredded coconut; 1 teaspoon pure vanilla extract; 1 teaspoon pure coconut extract; ¼ teaspoon xanthan gum; Pinch of salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
230 kcal
Course
Dessert
Cuisine
American

Keto Coconut Ice Cream

Iris Warren

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This Keto Coconut Ice Cream is rich, smooth and very refreshing. The super creamy texture is just like traditional ice cream and doesn't freeze rock hard!

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Ingredients

Servings

2 - 13.5 ounce cans unsweetened full fat coconut milk
13.5 ounce can unsweetened full fat coconut cream
1 cup heavy cream
3 egg yolks
¾ cup allulose
½ cup unsweetened shredded coconut very finely shredded
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
¼ teaspoon xanthan gum optional
Pinch of salt

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Instructions

Place 3 cans of coconut milk and cream in the fridge overnight. Also place the insert to your ice cream maker in the freezer.The next day, take the 3 cans, scoop out the solid cream and discard (or save for another recipe) the water.
Add to a saucepan along with the heavy cream and salt, heat on low until almost simmering.
In a mixing bowl, add in the sweetener and egg yolks, whisk for 2 minutes until they’re a pale yellow color.
Take a ladle full of the hot cream mixture and temper the egg yolks by slowly whisking it in. Repeat once more, then whisk the tempered egg mixture into the saucepan with the cream.
Cook on low for 8-10 minutes or until thick enough to coat the back of a spoon.
Whisk in the xanthan gum, vanilla and coconut extracts, then remove from the heat. Strain the custard through a fine mesh sieve.
Fold in the shredded coconut and cover with plastic wrap, making sure it’s touching the custard directly. This helps to prevent a skin from forming. Chill in the fridge for at least 4 hours or until very cold.
Pour into your ice cream maker and churn for 25-30 minutes, or according to the instructions of your model. Mine took exactly 30 minutes for the consistency of soft serve ice cream. You can serve it as is or transfer to an ice cream storage container and allow to firm up in the freezer.

Notes

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. The ice cream will harden as it sits in the freezer. So when you are ready to serve it, allow it to sit out on the counter for a few minutes, before serving.
If you can't find allulose, you can use ⅔ cup of monk fruit or Swerve confectioners instead. Just know that without allulose, this ice cream will freeze more solid, so you'll want to take it out 10 minutes or so before serving.