Home / Recipes / Gluten Free / Keto Coconut Crunch Ice Cream
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
