This coconut milk ice cream is smooth, creamy, and needs just 3 ingredients! Secretly low carb and made without an ice cream maker, it’s dairy free and sugar free! 2 grams net carbs per serving.
Coconut Milk Ice Cream
When it comes to recipes using coconut milk, my favorites to make are a chia pudding, smoothie, and this coconut milk ice cream.
Ever since I was a small child, I grew up enjoying homemade ice cream. My mom loved to make simple frozen desserts either using her ice cream maker or the kitchen blender. As my sister had a dairy allergy, she rarely used cow’s milk and instead, would base them all around coconut milk. As such, I was used to having dairy free ice creams from a young age.
When I first moved out of home, I started adding dairy free ice cream to my grocery lists and would always have a tub of it in my freezer. However, since going keto, I’ve been unable to continue to enjoy them as often as I’d like. Fortunately, I could steal my mom’s recipe and give it a simple low carb adaption to it and now just make my own!
I’ve been meaning to share a coconut milk ice cream recipe for quite some time. It uses just 3 ingredients and it doesn’t need an ice cream maker to make it! It’s been my favorite frozen dessert to make, especially since I always have cans of coconut milk in my refrigerator.
No sugar and no dairy are needed, but you’d never tell. The texture is smooth, creamy, and melts in your mouth. It’s pleasantly sweet and doesn’t have any actual coconut flavor unless you want it to do so!
I had some friends over for dessert the other day and served them this ice cream and NO ONE believed me when I told them it was homemade- It tasted like any good ice cream out there!
How do you make coconut milk ice cream?
- Coconut milk– Full fat and chilled coconut milk from a can. Do not use coconut milk from a carton or your ice cream won’t set.
- Cashew OR almond butter– Smooth and creamy cashew butter with no added sugar or salt. If you’d like this recipe to be nut free, you can use tahini or sunflower seed butter.
- Maple syrup– Traditional version or as I did, keto maple syrup.
- Coconut extract– Optional, but only add this for some coconut flavor. The coconut milk doesn’t really leave much coconut flavor whatsoever.
Start by adding all your ingredients into a high speed blender and blend until smooth. Next, transfer into a loaf tin or freezer friendly container. Place the coconut milk ice cream mixture into the freezer and for the first hour, stir it every 10-15 minutes. After the first hour, let it freeze for a further 3 hours.
Now, remove the frozen ice cream from the freezer and let it sit at room temperature for 15 minutes, to thaw slightly, before scooping and serving.
Is coconut milk allowed on keto?
Coconut milk is 100% suitable for a keto diet and is one of the most commonly used keto staple ingredients.
I prefer using canned coconut milk, both for recipes and for everyday consumption, but coconut milk from a carton is perfectly acceptable too! Just be wary that it must be 100% unsweetened with no added sugar.
Is coconut milk low in carbs?
Unlike traditional milk or even some other nut milk out there, coconut milk is extremely low in carbs.
Per half-cup serving, you’d be looking at less than 1 gram net carb.
Compare that to soy milk, which racks in around 10 grams of carbs per serve!
Can I make this in an ice cream maker?
If you have an ice cream maker, you can definitely make this coconut milk ice cream in it!
Follow the blender directions and freeze the mixture for about 45 minutes. Once it has frozen slightly, transfer it to the ice cream maker. Follow the ice cream maker instructions until thick and creamy. Transfer to the freezer and allow to freeze for an hour.
Tips to make the best coconut cream ice cream
- Freeze your loaf pan/container prior to adding the ice cream mixture into it. This helps the ice cream freeze faster and helps it avoid any freezer burns.
- You must stir the mixture every 10-15 minutes for the first hour it is freezing. This helps the ice cream from solidifying too quickly and helps make it scoopable.
- For an even creamier and smoother texture, add 1 ounce (1 standard shot) of vodka. This doesn’t add any alcohol flavor.
Storing keto coconut ice cream
- To store: Ice cream should be stored in the freezer in its container for up to 2 months.
- To serve: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
More keto frozen dessert recipes to try
Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
* You can use any nut or seed butter of choice.
TO STORE: Ice cream should be stored in the freezer in its container for up to 2 months.
TO SERVE: Remove the ice cream from the freezer 15 minutes before serving, to let it thaw out slightly.
Serving: 1serving | Calories: 116kcal | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Sodium: 1mg | Potassium: 141mg | Fiber: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg | NET CARBS: 2g