Keto Ice Cream
Keto Ice Cream Recipe
Total Time10 minutes
Yield4 – 5 servings
How To Make Keto Ice Cream
As mentioned, you only need 4 ingredients to make the recipe… or 5 if you want to turn it into chocolate keto ice cream!
You simply stir everything together, and then either churn it in an ice cream maker OR freeze the mixture in ice cube trays (which can be purchased for as little as 2 dollars at most grocery stores or home stores such as Bed Bath Beyond).
Then blend the frozen ice cubes in a Vitamix or thaw enough to blend in a food processor or regular blender. I like to scoop it out with an ice cream scoop for that authentic ice cream shape.
To make the ice cream keto, use xylitol, a low-glycemic and natural sugar alternative with 40% fewer calories that is absorbed more slowly than sugar and doesn’t have the same effect on insulin or blood sugar levels. (Just like chocolate, raisins, and avocados, it should not be fed to dogs.)
But you definitely don’t need to be on a ketogenic diet—or any diet—to enjoy this easy and sugar free ice cream.
With just 4 ingredients and the same delicious creaminess of regular dairy ice cream, what’s not to love?
- 2 cups canned coconut milk
- 1/3 cup xylitol erythritol, or sweetener of choice
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- optional ingredients for desired flavor
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.