Instant Vanilla Bean Coconut Keto Ice Cream

I have some good news and some bad news about this recipe.

No ice cream maker is required for this dessert, and in fact, you should eat it right away! Coconut cream—rich in fats—takes center stage in this healthy, ketogenic treat. Stevia glycerite is non-bitter and adds the perfect touch of sweetness. 

That’s the good news. The bad news is that in order make it “instantly,” it requires some prep – namely, you need to refrigerate your cans of coconut milk so that the fatty part solidifies, and you’ll need to freeze a metal bowl, which is what will turn it into an instant ice cream. If you can wait for those to be ready (I suggest overnight, perhaps all day), then this comes together very quickly and should be eaten right away!

Instant Vanilla Bean Coconut Keto Ice Cream Recipe

Servings: 4

Prep Time: 10 minutes| Chill Time: 2 hours | Total Time: 2 hours 10 minutes

Nutritional Facts: 3g Net Carbs  | 315 Calories |  31g Fat | 3g Carbs |  0g Protein | 0g Fiber 

Ingredients:

• 3 14 oz cans unsweetened full fat coconut milk
• 1 fresh vanilla bean
• 1 tsp vanilla extract
• 6 drops stevia glycerite
• 3 tbsp heavy cream

Steps:

Note: The day before you plan to make this recipe, put your cans of coconut milk in the refrigerator, and freeze a large mixing bowl. 

1. Slice your vanilla bean pod down the middle to open, then use the flat edge of your knife to scrape out and save the inside pulp. Discard your vanilla bean or save for another recipe.
2. Open three cans of refrigerated coconut milk, and use a spoon to remove the cream from the top—which should be solid from refrigeration—and add to your frozen mixing bowl.
3. Use a hand blender to mix the cream until fluffy and smooth, then add vanilla bean pulp, vanilla extract, stevia glycerite, and heavy cream, then blend again. 
4. Eat right away. If you freeze you may need to allow to thaw at least two hours before eating, but it’s best consumed fresh.
   
   
   

Instant Vanilla Bean Coconut Keto Ice Cream

No ice cream maker is required for this dessert, and in fact you can eat it right away! Coconut cream—rich in fats—takes center stage in this healthy, ketogenic treat. Stevia glycerite is non-bitter, and adds the perfect touch of sweetness.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: Chill for 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 3 cups 1x
• Category: Dessert

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Ingredients

• 3 14 oz cans unsweetened coconut milk
• 1 fresh vanilla bean
• 1 tsp vanilla extract
• 6 drops stevia glycerite
• 3 tbsp heavy cream

Instructions

1. The day before you plan to make this recipe, put your cans of coconut milk in the refrigerator, and freeze a large metal mixing bowl. 
2. Slice your vanilla bean pod down the middle to open, then use the flat edge of your knife to scrape out and save the inside pulp. Discard your vanilla bean or save for another recipe.
3. Open three cans of refrigerated coconut milk, and use a spoon to remove the cream from the top—which should be solid from refrigeration—and add to your frozen mixing bowl.
4. Use a hand blender to mix the cream until fluffy and smooth, then add vanilla bean pulp, vanilla extract, stevia glycerite, and heavy cream, then blend again. 
5. Eat right away. If you freeze you may need to allow to thaw at least two hours before eating, but it’s best consumed fresh.

Notes

Note: The day before you plan to make this recipe, put your cans of coconut milk in the refrigerator, and freeze a large mixing bowl.

Nutrition

• Serving Size: 3/4 cup
• Calories: 315
• Fat: 31g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 0g

Keywords: Coconut Ice Cream

This recipe was originally published in Newsweek‘s Keto Special Edition.