Keto vanilla ice cream
- Carolina Briceno
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Serves 6
Easy
Prep: 10 mins
plus 3-4 hours freezing
A star rating of 3.6 out of 5.5 ratingsRate
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Make this easy keto ice cream with just four ingredients, including coconut milk and nut butter. The recipe goes well with blueberry chia jam to serve
Gluten-free
Keto
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400ml can coconut milk
-
3 tbsp nut butter
(we used almond butter)
-
4 tbsp xylitol
or any sweetener of your preference
-
1 tbsp vanilla extract
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Nutrition: Per serving
-
kcal200
-
fat15g
-
saturates10g
-
carbs11g
-
sugars2g
low
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fibre1g
-
protein2g
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salt0.08g
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Method
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step 1
An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.
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step 2
After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream – this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it’s easy to scoop.
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Overall rating
A star rating of 3.6 out of 5.5 ratings
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