Coconut cream is a thick, creamy product derived from the flesh of mature coconuts. It is richer than coconut milk and contains a higher fat content, making it an excellent ingredient for creating creamy desserts like ice cream. When combined with coconut milk, it enhances the texture and flavor of the ice cream, providing a luscious mouthfeel.

Traditional ice cream is often loaded with sugars and carbs, which can derail your keto diet. However, this keto coconut ice cream recipe substitutes high-carb ingredients with low-carb alternatives, allowing you to enjoy a sweet treat without the guilt. Here are some benefits of making keto coconut ice cream:

Low in Carbs: This recipe typically contains only 1-2 net carbs per serving, making it keto-friendly.
Dairy-Free: Ideal for those with lactose intolerance or following a vegan diet.
Customizable: You can easily add different flavors or toppings to suit your taste.

To make this delicious keto coconut ice cream, you will need the following ingredients:

1 can of full-fat coconut milk (approximately 15 oz)
1 cup of heavy whipping cream
2 tablespoons of confectioners Swerve (or any keto-friendly sweetener)
1 teaspoon of vanilla extract
1/2 cup unsweetened shredded coconut (optional for added texture)

Chill the Coconut Milk: Place the can of full-fat coconut milk in the refrigerator overnight. This allows the thick cream to separate from the coconut water.

Scoop the Cream: After chilling, scoop out the solidified cream into a mixing bowl.

Whip the Coconut Cream: Using a hand mixer or stand mixer, whip the coconut cream until it becomes fluffy and light.

Mix the Ingredients: In a separate bowl, combine the whipped coconut cream, heavy whipping cream, confectioners Swerve, and vanilla extract. Mix until well combined.

Fold in Shredded Coconut: If desired, fold in the unsweetened shredded coconut for added texture.

Transfer to a Container: Pour the mixture into a glass container or a loaf pan lined with parchment paper.

Freeze: Cover the container and place it in the freezer for at least 5 hours, or until it is firm.

Scoop and Serve: Once frozen, allow the ice cream to sit at room temperature for a few minutes before scooping. Enjoy it plain or with your favorite keto-friendly toppings!

Yes, coconut cream is keto-friendly as it is high in fat and low in carbs. It can be used in various recipes, including desserts, to maintain a ketogenic diet.

While you can use coconut milk, using both coconut milk and coconut cream in this recipe yields the best texture and flavor. Coconut cream adds richness that coconut milk alone may not provide.

This ice cream can be stored in the freezer for up to 2 months. Just make sure to keep it in an airtight container to prevent freezer burn.

This keto coconut ice cream recipe is a fantastic way to indulge your sweet tooth while staying true to your dietary goals. With its rich, creamy texture and delightful coconut flavor, it’s sure to become a favorite in your dessert rotation. Whether enjoyed on its own or topped with your favorite keto-friendly ingredients, this ice cream is a guilt-free treat that everyone will love. So go ahead, whip up a batch and enjoy a scoop (or two) of this deliciousness!

• 1 can of full-fat coconut milk
• 1 cup of heavy whipping cream
• 2 tablespoons of confectioners Swerve (or any keto-friendly sweetener)
• 1 teaspoon of vanilla extract
• 1/2 cup unsweetened shredded coconut (optional)