Keto Coconut Ice Cream

Name: Easy Keto Coconut Milk Ice Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 3/4 cup heavy cream; 1 cup full-fat coconut milk; 1 cup shredded coconut; 2/3 cup powdered erythritol; 2 egg yolks; 1 whole egg

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.4g

Protein
3.3g

Fat
20.2g

Kcal.
209

Carbs

2.4g

Protein

3.3g

Fat

20.2g

Kcal.

209

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Enjoying this low carb coconut ice cream feels like a mini-vacation!

Super creamy coconut flavor paired with the fact that it’s also sugar-free and keto-friendly – probably one of the best summer combos.

Keep slim and treat yourself while only adding 2.4g net carbs to your carb count!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Ingredients

Servings:

ml heavy cream
ml full-fat coconut milk
g shredded coconut
g powdered erythritol
egg yolks
whole egg

fl oz heavy cream
fl oz full-fat coconut milk
oz shredded coconut
oz powdered erythritol
egg yolks
whole egg

cup heavy cream
cup full-fat coconut milk
cup shredded coconut
cup powdered erythritol
egg yolks
whole egg

1. Step

ml heavy cream, ml full-fat coconut milk, g shredded coconut

fl oz heavy cream, fl oz full-fat coconut milk, oz shredded coconut

cup heavy cream, cup full-fat coconut milk , cup shredded coconut

Add the heavy cream, coconut milk, and shredded coconut into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 2

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-coconut-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

6. Step – With ice cream maker

Follow the instructions of your ice cream maker.

6. Step – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 7

Serve the keto coconut ice cream with a 2.2″ ice cream scoop.

Storage

We recommend storing the low carb coconut ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.