
No ice cream maker is required for this dessert, and actually, it’s best to eat it straight away!Coconut cream—wealthy in fat—takes heart stage on this wholesome, ketogenic deal with. Stevia glycerite is non-bitter and provides the proper contact of sweetness.
Instant Vanilla Bean Coconut Keto Ice Cream Recipe
Servings: four
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:
- three 14 ozcans unsweetened coconut milk
- 1 contemporary vanilla bean
- 1 tsp vanilla extract
- 6 drops stevia glycerite
- three tbsp heavy cream
Steps:
Note: The day earlier than you propose to make this recipe, put your cans of coconut milk within the fridge, and freeze a big mixing bowl.
- Slice your vanilla bean pod down the center to open, then use the flat fringe of your knife to scrape out and save the within pulp. Discard your vanilla bean or save for an additional recipe.
- Open three cans of refrigerated coconut milk, and use a spoon to take away the cream from the highest—which ought to be stable from refrigeration—and add to your frozen mixing bowl.
- Use a hand blender to combine the cream till fluffy and clean, then add vanilla bean pulp, vanilla extract, stevia glycerite, and heavy cream, then mix once more.
- Eat straight away. If you freeze it’s possible you’ll want to permit to thaw at the least two hours earlier than consuming, however it’s finest consumed contemporary.
Instant Vanilla Bean Coconut Keto Ice Cream

No ice cream maker is required for this dessert, and actually you’ll be able to eat it straight away! Coconut cream—wealthy in fat—takes heart stage on this wholesome, ketogenic deal with. Stevia glycerite is non-bitter, and provides the proper contact of sweetness.
- Prep Time: 10 minutes
- Cook Time: Chill for two hours
- Total Time: 2 hours 10 minutes
- Yield: three cups
- Category: Dessert
Ingredients
- three 14 ozcans unsweetened coconut milk
- 1 contemporary vanilla bean
- 1 tsp vanilla extract
- 6 drops stevia glycerite
- three tbsp heavy cream
Instructions
- Slice your vanilla bean pod down the center to open, then use the flat fringe of your knife to scrape out and save the within pulp. Discard your vanilla bean or save for an additional recipe.
- Open three cans of refrigerated coconut milk, and use a spoon to take away the cream from the highest—which ought to be stable from refrigeration—and add to your frozen mixing bowl.
- Use a hand blender to combine the cream till fluffy and clean, then add vanilla bean pulp, vanilla extract, stevia glycerite, and heavy cream, then mix once more.
- Eat straight away. If you freeze it’s possible you’ll want to permit to thaw at the least two hours earlier than consuming, however it’s finest consumed contemporary.
Notes
Note: The day earlier than you propose to make this recipe, put your cans of coconut milk within the fridge, and freeze a big mixing bowl.
Nutrition
- Serving Size: three/four cup
- Calories: 315
- Fat: 31g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
Keywords: Coconut Ice Cream
This recipe was initially revealed in Newsweek‘s Keto Special Edition.
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