For those following a ketogenic lifestyle, the desire for a sweet, frozen treat can be challenging. Fortunately, this keto coconut ice cream recipe offers a delicious and satisfying solution. This article explores various approaches to creating this delectable dessert, with or without an ice cream maker, and delves into ingredient options, flavor variations, and helpful tips for achieving the perfect creamy texture.
Why Coconut Milk? The Foundation of Keto-Friendly Ice Cream
Traditional ice cream relies on dairy, which can be high in carbs and sugar, making it unsuitable for a keto diet. Coconut milk, on the other hand, provides a naturally creamy base that is high in fat, very low in carbs, and super low in sugar, perfectly aligning with the keto diet's macronutrient goals. It’s a staple in many keto pantries for a reason!
It is important to use full-fat canned coconut milk, not lite coconut milk or the cartons of coconutmilk beverage sold in the dairy case, to achieve the desired richness and texture. Some might confuse drinking coconut milk for full-fat coconut milk-but it’s not. 😉 Drinking coconut milk typically comes in a carton, just like with regular milk.
For an even richer flavor, consider using coconut cream in combination with coconut milk. Coconut cream goes the extra mile in pumping up the RICH and CREAMY factor in your coconut ice cream.
Essential Ingredients and Sweetener Options
Besides full-fat coconut milk (or a combination of coconut milk and coconut cream), a few other key ingredients contribute to the success of this recipe:
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Sweetener: Sugar-free sweeteners are essential for maintaining a low-carb profile. Several options work well:
- Granulated erythritol or xylitol: These are low-glycemic and natural sugar alternatives with 40% fewer calories than sugar. They are absorbed more slowly and don’t have the same effect on insulin or blood sugar levels.
- Allulose: Many find this to be a favorite low-carb sweetener for ice cream, as it does not crystallize once frozen.
- Liquid Monkfruit: A deliciousy thick and viscous sweetener just like real honey.
Vanilla Extract: Adds a classic flavor. You can use either pure vanilla extract or vanilla bean paste. If desired, you can use the seeds from a vanilla bean instead of the extract.
Salt: Enhances the sweetness and balances the flavors.
Coconut Extract: An amazing coconut extract adds a deep and soulful coconut flavor. This is the mini-boost that takes this coconut milk keto ice cream to the TOP.
Two Methods: With or Without an Ice Cream Maker
Method 1: Using an Ice Cream Maker
- Prepare the Mixture: Stir together the coconut milk (and coconut cream, if using), sweetener of choice, salt, and vanilla extract (and coconut extract, if using).
- Churn: If you have an ice cream maker, prepare the machine according to the manual specific to your brand and model. Churn according to manufacturer’s instructions.
- Freeze (Optional): Eat as-is for a soft-serve consistency, or freeze for an hour or so for a firmer texture. For optimal flavor, freeze sugar-free coconut ice cream, covered, for up to one month. Make sure to leave out of the freezer for about 10 minutes in order to scoop up easily.
Method 2: No Ice Cream Maker Required
This method requires a bit more hands-on effort but yields excellent results.
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- Combine Ingredients: In a food processor or high speed blender, add the coconut milk (and coconut cream, if using), sweetener, salt, and vanilla extract (and coconut extract, if using), and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Freeze in Ice Cube Trays (Alternative): Freeze the mixture in ice cube trays. Then blend the frozen ice cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender.
- Freeze with Manual Stirring: Pour the mixture into an airtight container or a freezer-friendly loaf pan (pre-freezing the pan is recommended). Place the coconut milk ice cream mixture into the freezer and stir it every 10-15 minutes for the first hour. This helps prevent ice crystals from forming and ensures a creamier texture. You will need to whisk the mixture every 30-40 minutes until frozen which will take about 4-5 hours. I cannot emphasis the importance of stirring/whisking the mixture regularly. It stops ice crystals forming and keeps the ice cream creamy.
- Final Freeze: Once the stirring process is complete, freeze for several hours until firm.
Flavor Variations: Endless Possibilities
The basic keto coconut ice cream recipe serves as a blank canvas for a wide array of flavors. Here are a few ideas to spark your creativity:
- Chocolate: To make chocolate ice cream, simply stir in one fourth cup of regular unsweetened cocoa powder along with the other ingredients. Chocolate keto vegan ice cream is a guaranteed win.
- Cinnamon: Add ground cinnamon for a comforting touch to this tropical ice cream. Cinnamon Ice Cream is always a good idea.
- Coconut Flakes: Fold in toasted or untoasted coconut flakes for added texture and coconut flavor. To toast coconut flakes, simply heat a no stick skillet over medium-low heat, add coconut flakes, and let them cook until golden brown, stirring every now and then. If you don't enjoy the texture of coconut flakes, skip it.
- Extracts: Experiment with different extracts, such as almond, peppermint, or lemon, to create unique flavor profiles.
- Add-ins: Incorporate chopped nuts, sugar-free chocolate chips, or berries for added texture and flavor. Ooooh, are you gonna add 2x the amount of raw coconut chips because you like it chunky? 😉 However you like it, I just hope you truly do.
Recipe Tips for Success
- Chill the Coconut Milk: Put the cans of the coconut milk in the fridge overnight. This helps the cream separate from the liquid, making it easier to scoop out the thick cream for the ice cream.Take the coconut milk cans out of the fridge and tip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).Pour the liquid out of the can in one bowl, and in another scrape the thick cream left behind (this is what you use for the ice cream).
- Taste and Adjust: Before freezing, taste the mixture and adjust the sweetener level as needed.
- Prevent Ice Crystals: Stirring the mixture regularly during the initial freezing stage is crucial for preventing ice crystals and ensuring a creamy texture.
- Softening Before Serving: Coconut keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable.
- Vodka Trick: For an even creamier and smoother texture, add 1 ounce (1 standard shot) of vodka.
Health Considerations
With no refined sugar or dairy, coconut ice cream is a healthier option. This homemade keto ice cream recipe can be vegan, paleo, egg free, dairy free, low carb, sugar free, soy free, and gluten free.
Other Keto Ice Cream Recipes
Explore these other exciting keto ice cream recipes:
- Chocolate Avocado Ice Cream
- Margarita Ice Cream
- Butter Pecan Ice Cream
Read also: Coconut for Keto Diet