Keto Coconut Crunch Ice Cream
Sweet, creamy and crunchy, this coconut milk ice cream is easy to pull together with no ice cream maker required.
How to Make It
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.
Ingredients
- Canned Coconut Milk
12 ounce
- Xylitol Sweetener
3 tablespoon
- Desiccated Unsweetened Coconut by Compass
¼ cup
- Unsweetened Coconut Flake by Kroger
¼ cup
- Pure Vanilla Extract Gluten Free by Mccormick
1 tsp