Low-Carb Coconut Ice Cream

What if you could eat ice cream that actually had real, nutritional health benefits? My Low-Carb Coconut Ice Cream recipe is full of healthy fats and flavor. I use full-fat, canned coconut milk for the dairy-free base, organic, pasture-raised egg yolks, and allulose for a hint of sweetness. Use heavy whipping cream for an animal-based version. Allulose is a healthy low-calorie, alternative to sugar. It doesn’t affect blood glucose levels, making it ideal for people with insulin resistance, and type 2 diabetes. It also helps keep this ice cream smooth and creamy, unlike other sweeteners that can leave an icy consistency.

Makes 1 quart

 
 
 

Ingredients

  • 2 cans of full-fat coconut milk, not in the carton (13.5 oz each) or 2 c. heavy whipping cream

  • 1 c. allulose

  • 1 t. vanilla extract

  • pinch of sea salt

  • 5 egg yolks

Directions

  • In a saucepan, heat up the canned coconut milk (the full can)

  • Bring to a simmer, and remove from the heat.

  • Add the yolks, vanilla, allulose, and salt to a blender and mix on high until well combined.

  • Add the hot coconut milk to the blender and mix on high until well combined.

  • Place mixture into a glass container and place in the fridge overnight.

  • Place the mixture into your ice cream maker and use it according to the directions.

  • I use the Cuisinart ice cream maker and let it churn for 20 minutes, then place it into the freezer.

  • You may need to leave it out on the counter for 8-10 minutes before serving.

Note: Top with my Low-Carb Whipped Coconut Cream.

When the ice cream is 5 minutes away from being done, add in your favorite extras, such as dark chocolate chips, salted macadamia nuts, or unsweetened shredded coconut.

sweetsKristin Smithgluten free, keto, low carb, grain-free, paleo, sugar-free, dairy-free, ice cream