Keto Coconut Crunch Ice Cream

6 ratings

Sweet, creamy and crunchy, this coconut milk ice cream is easy to pull together with no ice cream maker required.

For the best texture, it is best to use crunchy, not chewy coconut flakes or you can omit altogether for a plain milky ice cream.

The perfect guilt free snack the whole family can enjoy!

253 cals

Quantity

Serving Size

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Step 1

Separate the white creamy coconut milk from the cans into a food processor, discarding the clear liquid in the bottom of the can. Add the xylitol, vanilla and desiccated coconut.
Step 2

Blend on a high speed setting until fully combined and smooth.
Step 3

Pour the mixture into a shallow freezer proof bowl and transfer to the freezer for 1.5 hours to begin setting.
Step 4

After this time, remove the ice cream from the freezer. Use a spoon to break up the mixture and beat it together, breaking up all the ice crystals. Pour in the crunchy coconut flakes and stir through.
Step 5

Level the mixture with a spoon to ensure it is even and return to the freezer to set for a further 3.5 hours.
Step 6

Remove the ice cream from the freezer 10 minutes before serving to soften.

RemarkableKetone352554 2 years ago

This is very good. I dialed the sweetness back little by only adding 2 tablespoons and it was perfect.

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Sam 4 years ago

This was delicious. I used 3 cans of coconut milk solids to get to 12oz. Then I froze the rest of the can oil/milk in cubes for smoothies. I used “coconut chips” that are very crunchy to add texture instead of coconut flakes. Next time I would break them into smaller quarter inch pieces.

1
Sonia 4 years ago

Good ice cream

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Ingredients