Keto Coconut Ice Cream
User Reviews
5
Keto Coconut Ice Cream
Description
This ice cream recipe combines full-fat coconut milk and cream chilled overnight, from which the cream solids are scooped for the base along with heavy cream and a pinch of salt. Egg yolks are tempered with the warm mixture and cooked gently until thickened, then strained for smoothness. Xanthan gum is optionally added to improve texture. Flavors come from pure vanilla and coconut extracts as well as shredded unsweetened coconut stirred into the custard before chilling.
Using an ice cream maker is recommended to achieve a creamy consistency through churning and freezing. Without an ice cream maker, the mixture can be frozen in a shallow container with regular stirring to break up ice crystals. The finished ice cream can be held at freezer temperature and allowed to soften slightly before serving for optimal scoopability.
Substitutions for the sweetener allulose include monk fruit or Swerve, though these may affect the freezing properties, resulting in a firmer texture that benefits from a short thaw. Proper chilling of the base and ice cream maker container is important to ensure smooth texture and successful freezing.
Ingredients
- 2 - 13.5 ounce cans coconut milk unsweetened, full fat
- 13.5 ounce can coconut cream unsweetened, full fat
- 1 cup heavy cream
- 3 egg yolk
- ¾ cup allulose
- ½ cup coconut very finely shredded, unsweetened, shredded
- 1 teaspoon vanilla extract pure
- 1 teaspoon coconut extract pure
- ¼ teaspoon xanthan gum optional
- Pinch salt
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
- An ice cream maker is recommended for the best texture, but without one, freeze in a dish and stir every 30 minutes to reduce ice crystals.
- If using monk fruit or Swerve instead of allulose, expect firmer freezing; allow ice cream to soften at room temperature for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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