You won’t believe how creamy and indulgent this keto coconut ice cream tastes! Made with real coconut cream and milk, this dessert brings all the tropical flavors you love while keeping things low carb and sugar free.
Finding delicious desserts that fit into a keto lifestyle can be challenging, especially when you’re craving something cold and refreshing.
That’s why I’m excited to share this recipe that perfectly captures the smooth, rich texture of traditional ice cream without any of the added sugars.
The secret to making this ice cream so incredibly good lies in using full fat coconut products combined with natural sweeteners like monk fruit and sugar free honey.
These ingredients work together to create that perfect ice cream consistency you remember from childhood, but without the carbs that would kick you out of ketosis.
👍 Why You’ll Love This Recipe
Perfect Texture: This ice cream comes out incredibly smooth and creamy, just like regular ice cream from the store.
The combination of coconut cream and coconut milk creates that perfect scoopable texture that won’t turn icy or hard in your freezer. You’ll be amazed at how similar it feels to traditional ice cream in your mouth!
Real Ingredients: Unlike many store bought keto ice creams that are filled with weird ingredients you can’t pronounce, this recipe uses simple, natural ingredients.
You’re just using coconut cream, coconut milk, and natural sweeteners – nothing artificial or processed. That means you know exactly what’s going into your dessert.
Double Coconut Flavor: By using both coconut extract and real coconut products, you get an amazing depth of coconut flavor. It’s like taking a tropical vacation with each spoonful!
Budget Friendly: Making this ice cream at home costs way less than buying keto ice cream from the store.
Those specialty keto ice creams can cost up to $10 per pint! With this recipe, you can make a bigger batch for less money, and it tastes even better.
✨ Recipe Ingredients
- 1 can (13.6 oz) Coconut Cream
- 1 can (13.6 oz) Coconut Milk (full fat)
- 1/4 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 20 drops Liquid Monkfruit Sweetener
- 1 1/2 tablespoons Sugar Free Honey (use this one – amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Freeze the freezer bowl of your ice cream maker (I recommend doing this the day before).
Step 2
In a food processor, combine coconut cream, coconut milk, coconut extract, vanilla extract, and sugar-free honey. Blend until smooth, scraping down the sides occasionally.
Step 3
Add the liquid monk fruit sweetener and blend again.
Step 4
Pour the mixture into the ice cream maker and churn according to your machine’s instructions.
Step 5
Serve topped with toasted coconut chips.
💡Tips
1. Pick The Right Coconut Products
Not all coconut milk and cream are created equal! Look for cans that have “full fat” written on them – the light versions won’t work well. Shake the cans before buying – if they feel like they’re full of liquid, put them back. You want cans that feel solid and heavy.
Also, check the ingredients list – it should only have coconut and maybe guar gum. Avoid brands with added sugars or preservatives. The better quality your coconut products, the creamier your ice cream will be.
2. The Right Sweetener Balance
When adding the monk fruit drops, add them gradually and taste as you go. Different brands have different strengths, and too much can leave a cooling effect that some people don’t like. Start with 20 drops, taste, then add more if needed.
If you find the sweetener taste too strong after churning, don’t worry – it will mellow out after the ice cream has been in the freezer for a few hours.
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FAQ
1. Why did my ice cream turn out icy?
If your ice cream is icy, there are a few common reasons: First, your ice cream maker bowl might not have been frozen long enough.
Second, your ingredients might have been too warm when you started churning. Third, you might have used light coconut milk instead of full fat.
2. Why did my coconut milk and cream separate?
This is totally normal! Coconut milk and cream naturally separate in the can. Before using, warm the cans slightly in warm water for about 5 minutes, then shake well or blend the contents. This helps everything mix together smoothly.
3. Do I really need both coconut milk AND cream?
Yes, using both is important for the right texture. Coconut cream provides the richness and body, while coconut milk helps with the smooth, creamy texture.
Keto Coconut Ice Cream
Print RecipeIngredients
- 1 can Coconut Cream 13.6 oz
- 1 can Coconut Milk (full fat) 13.6 oz
- 1/4 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 20 drops Liquid Monkfruit Sweetener
- 1 1/2 tablespoons Sugar Free Honey (use this one - amazon)
Instructions
- Freeze the freezer bowl of your ice cream maker (I recommend doing this the day before).
- In a food processor, combine coconut cream, coconut milk, coconut extract, vanilla extract, and sugar-free honey. Blend until smooth, scraping down the sides occasionally.
- Add the liquid monk fruit sweetener and blend again.
- Pour the mixture into the ice cream maker and churn according to your machine’s instructions.
- Serve topped with toasted coconut chips.