No-Churn Keto Ice Cream Recipe
This keto ice cream gasless than 10 grams of fat and is super creamy, healthy, and delicious!
Ingredients
- 1 vanilla bean
- 14 oz can full fat coconut milk
- 1 cup monk fruit sweetener
- ½ tsp sea salt
- 1 tsp chia seeds
- 1 cup heavy whipping cream
- 1 cup half and half
- 1 tbsp blueberry extract
Instructions
- Cut the vanilla bean in half, then remove the seeds with the back of the blade.
- Place the coconut milk, vanilla bean and seeds, and sea salt into a sauce pot and heat it over medium-low heat.
- Cook the coconut milk mixture for 10-15 minutes, stirring every so often until it is fragrant.
- Whisk the chia seeds into the coconut milk mixture until it is combined, then remove the infused coconut milk from the stove and pour it into a bowl.
- Place the coconut mixture into the fridge to chill for 2-4 hours.
- Place the heavy cream into the bowl of a stand mixer fitted with the whip attachment and beat it for2-3 minutes until stiff peaks form.
- Add the blueberry extract and the cooled coconut milk mixture and whip for another minute.
- Place the keto into an airtight freezer-safe container and freeze for 4-6 hours.
- To serve, allow the keto ice cream to sit on the countertop for 5-10 minutes, then scoop it into your serving dish and top with fresh blueberries.
Notes
- You can fold a cup of fresh blueberries into the keto ice cream before transferring it into a freezer-safe container for more blueberry flavor.
Nutrition
Serving: 107gCalories: 107kcalCarbohydrates: 9.66gProtein: 3.34gFat: 14.75gSaturated Fat: 11.05gPolyunsaturated Fat: 0.95gMonounsaturated Fat: 1.905gTrans Fat: 0.004gCholesterol: 19mgSodium: 164mgPotassium: 210mgFiber: 1gSugar: 2.53gVitamin A: 296IUVitamin C: 0.9mgCalcium: 93mgIron: 1.6mg
Tried this recipe?Let us know how it was!