This keto-friendly ice cream is creamy, rich, and just barely sweet. Feel free to up the sweetener a little, but in our opinion, the coconut milk makes is decadent enough.
INGREDIENTS
- 2 (15-oz.) cans of coconut milk
- 2 c. heavy cream
- 1/4 c. swerve confectioner’s sweetener
- 1 tsp. pure vanilla extract
- Pinch kosher salt
DIRECTIONS
SAVE TO MY RECIPES
Step 1
Chill coconut milk in the fridge for at least 3 hours, ideally overnight.
Step 2
Make whipped coconut: Spoon coconut cream into a large bowl, leaving the liquid in the can, and use a hand mixer to beat the coconut cream until very creamy. Set aside.
Step 3
Make the whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
Step 4
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Step 5
Freeze until solid, about 5 hours.
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