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Vanilla Coconut Ice Cream - This homemade sugar free ice cream is super simple and totally delicious! (vegan, dairy free)

Low Carb Vanilla Coconut Ice Cream

Course Dessert
Servings 5
Author Andres Regalado

Ingredients

  • 2 cans full fat coconut milk
  • 2/3 cup Swervesweetener
  • 1 teaspoon vanilla extract

Instructions

  1. Chill coconut milk cans for at least 4 hours.
  2. Remove coconut milk cans from the refrigerator and pour off the liquid remaining, leaving only the the milk fat.
  3. Combine coconut milk fat, sweetener and vanilla extract in a blender and blend until well combined and creamy.
  4. Pour mixture into freezer-safe container, usually plastic containers will work. Place in freezer.
  5. Whisk and stir the mixture every 30-45 minutes, to create thick and creamy frozen texture. Repeat for up to 4 hours.
  6. 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