Low Carb Ice Cream
After seeing what a hit my Strawberry Lemonade Sorbet was during this blistering hot Summer, I decided to hit the kitchen once again to create a delicious low carb ice cream. When I started playing with this recipe I knew I had a few criteria to meet mainly being that it had to be easy to make without an ice cream maker and only use less than a handful of ingredients.
So, I did just that! I created a sweet and delicious three-ingredient ice cream thats perfectly easy to make, even for those of us without an ice cream maker. You may be wondering what are these magical ingredients that can be whipped into perfectly rich and creamy low carb ice cream, while remaining totally vegan and nut free.
Coconut Milk. Sweetener. Vanilla Extract.
What? You didn’t know that coconut milk can make some of the tastiest low carb ice cream? Well, I didn’t either until a few weeks ago, when I saw coconut milk being used as the base for a sugar free ice cream pop. I can only hope to find more delicious ideas for ice cream bases, sooner rather than later.
Make it at home
- Sweetener – Swerve Sweetener
Low Carb Vanilla Coconut Ice Cream
Ingredients
- 2 cans full fat coconut milk
-
2/3
cup
Swerve
sweetener
- 1 teaspoon vanilla extract
sweetenerInstructions
-
Chill coconut milk cans for at least 4 hours.
-
Remove coconut milk cans from the refrigerator and pour off the liquid remaining, leaving only the the milk fat.
-
Combine coconut milk fat, sweetener and vanilla extract in a blender and blend until well combined and creamy.
-
Pour mixture into freezer-safe container, usually plastic containers will work. Place in freezer.
-
Whisk and stir the mixture every 30-45 minutes, to create thick and creamy frozen texture. Repeat for up to 4 hours.
-
Server immediately for best consistency. If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping.
Recipe Notes
Serving size: 1 serving (Total recipe makes about 5 servings)
Protein 3.20g, Cals 252, Fat 25.20g, Carbs 2.80g, Fiber 0.00g — NET CARBS: 2.80g
Did you like this recipe? If you did, you’ll love my Coconut Coke Float!
I have coconut milk in a carton which I don’t think I can obtain the milk fat from. Is there any substitute? What about heavy whipping cream?
Coconut milk in a carton is fairly different from the can so it will most likely not work for this ice cream recipe and unfortunately there isn’t any substitute that would work exactly the same. You could try your coconut milk in the carton, however it won’t be as smooth or rich and just make sure it’s chilled (won’t be able to remove remove the extra liquid though). I think it’s worth a try!But in the near future, I do intend on trying something with heavy whipping cream.
Hi
Just wondering if you know whether this would work in an ice cream maker as well?
Thanks
Jean
Yes! You’ll pour the mix into your ice cream maker after step 3 and then follow your ice cream maker’s instructions.
Has anyone tried this with honey as the sweetener?
I don’t believe so! I’d imagine that it would work well but be much higher in sugar.
I am into day 4 of eating sugar free. I am craving ice cream BIG time! I saw this recipe and it looks easy to make and yummy too. I have two questions: Does it have a strong coconut flavor? I am not really find of coconut. Secondly, when you say 2/3c sweetener, what exactly do you mean?
Thanks!
That means 2/3 cup
Yes, Marci. 2/3 of a cup of any cup-for-cup sugar substitute is what’s needed for the recipe. To answer your earlier question, we haven’t tried using coconut cream to make the ice cream, but I can’t imagine any reason for it not to work. Please let us know how it goes!
This looks delicious! I was wondering if you could use unsweetened coconut cream instead of the coconut milk? Thanks!
Do you know how long this ice-cream will hold in the freezer? I know it says to serve immediately but i was curious if it will hold for a few days.
Hi Kasey, The ice cream should freeze well for about a week as long as it’s well covered.