Vegan Keto Vanilla Ice Cream
How to Make It
Step
Recipe Steps steps 5 4 h 15 min
Step 1
Make sure to use full-fat coconut milk. Let the milk sit at room temperature for about 15 minutes before you start preparing the ice cream. Optionally, you can use the seeds from a vanilla bean instead of the extract.
Step 2
Add the coconut milk, erythritol, vanilla extract, and cinnamon to a bowl. Using a hand mixer, beat until fully combined. Taste and adjust the sweetener according to your taste.
Step 3
Transfer the mixture to a plastic container. Freeze for at least 4 hours (preferably overnight). Stir the mixture every thirty minutes for the first two hours. This will prevent the ice crystals from forming.
Step 4
When ready to serve, remove the ice cream from the freezer. Let it sit at room temperature for about 10 minutes. Scoop the ice cream and transfer it to serving glasses.
Step 5
Serve immediately. Optionally, drizzle your favorite low-carb ice cream toppings or garnish with some fresh low-carb berries. Enjoy!
Ingredients
- Canned Coconut Milk – 2 cup
- Erythritol Granulated – 0.33 cup
- Vanilla extract – 1.5 tsp
- Cinnamon – 0.25 tsp