Dairy-Free Ketogenic Ice Cream
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 1/2 cup powdered allulose, erythritol, monk fruit, or preferred keto sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Optional – a few egg yokes from a trusted organic farm
- Optional add-ins: keto-friendly chocolate chips, nuts, berries, etc.
Instructions:
- Blend the Ingredients:
- In a blender, combine the coconut milk, coconut cream, erythritol, vanilla extract, and salt. Blend until smooth and well combined.
- Chill the Mixture:
- Pour the mixture into a bowl and cover it with plastic wrap. Place it in the refrigerator for at least 2 hours or until thoroughly chilled.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. If you’re adding any optional ingredients like chocolate chips or nuts, add them in the last 5 minutes of churning.
- Freeze the Ice Cream:
- Once churned, transfer the ice cream to an airtight container. Cover the surface with plastic wrap to prevent ice crystals from forming and place the lid on the container. Freeze for at least 4 hours or until firm.
- Serve:
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!
Tips:
- For a creamier texture, you can add 1-2 tablespoons of vodka or MCT oil to the mixture before churning. This helps prevent the ice cream from becoming too hard in the freezer.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals until it’s frozen and creamy, usually about 3-4 hours.
Enjoy your delicious and creamy dairy-free ketogenic ice cream!