This keto-friendly ice cream is creamy, wealthy, and simply barely candy. Be at liberty to up the sweetener somewhat, however in our opinion, the coconut milk makes is decadent sufficient.
- 2 (15-oz.) cans of coconut milk
- 2 c. heavy cream
- 1/4 c. swerve confectioner’s sweetener
- 1 tsp. pure vanilla extract
- Pinch kosher salt
SAVE TO MY RECIPES
Chill coconut milk within the fridge for at the least 3 hours, ideally in a single day.
Make whipped coconut: Spoon coconut cream into a big bowl, leaving the liquid within the can, and use a hand mixer to beat the coconut cream till very creamy. Put aside.
Make the whipped cream: In a separate massive bowl utilizing a hand mixer (or in a bowl of a stand mixer), beat heavy cream till gentle peaks kind. Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then switch combination right into a loaf pan.
Freeze till strong, about 5 hours.
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