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.
- Prep Time: 10 minutes
- Cook Time: Chill for 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 3 cups 1x
- Category: Dessert
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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