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–+ servings
A bowl of ice cream topped with strawberry sauce, with a spoon

Keto Ice Cream

Annie
This keto ice cream is rich, creamy, and so flavorful. It's easy to make and so much healthier than store-bought ice cream.
4.47 from 30 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American, Keto
Servings 6 servings
Calories 311 kcal

Ingredients
  

  • 2 13.7-ounce cans full-fat unsweetened coconut milk
  • 2 cups heavy cream
  • 3/4 cup allulose granulated sweetener
  • 2 1/2 teaspoons vanilla extract
  • Pinch of sea salt

Instructions
 

  • Chill the cans of coconut milk in the fridge overnight.
  • Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
  • Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
  • Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
  • Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
  • Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Video

Notes

  • Add 1/2 cup of unsweetened cocoa powder to make chocolate ice cream.
  • Transfer leftovers to a smaller airtight container, and top with a piece of parchment paper. Store in the freezer for 3 weeks.
 
Net carbs are 2.8 g per serving

Nutrition

Serving: 3/4 cupCalories: 311kcalCarbohydrates: 3.3gProtein: 2.3gFat: 14.5gCholesterol: 45.2mgSodium: 31.5mgFiber: 0.5gSugar: 3.6g
Keyword homemade keto ice cream, keto ice cream, low carb ice cream
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