RecipesDessert
Dessert
Coconut Milk Keto Ice Cream
Coconut milk, egg yolks and vanilla, custarded down and frozen into something genuinely scoopable. Closer to soft-serve gelato than the icy block most homemade ice cream ends up as.
- Serves
- 6
- Total
- 21min
Programs: Keto
Per serving
- Calories
- 153kcal
- Protein
- 2.3g
- Carbs
- 4.1g
- Fat
- 16.1g
- Fibre
- 0g
01
Ingredients
For 6 servings · MetricUS
- 400mlfull-fat coconut milk
- 2egg yolks
- 12gpowdered erythritol
- 5mlvanilla extract1 tsp
- 1 pinchsea salt
- 1 canfull-fat coconut milk (13.5 fl oz)
- 2egg yolks
- 1 tbsppowdered erythritol
- 1 tspvanilla extract
- 1 pinchsea salt
02
Method
Put the egg yolks into a small heatproof bowl and whisk lightly.
Put the coconut milk, powdered sweetener, vanilla extract, and sea salt into a small pan. Heat gently until steaming, whisking until smooth, but do not boil.
Slowly pour a little of the hot coconut mixture into the egg yolks, whisking constantly. Add the rest in a steady stream, still whisking.
Pour the mixture back into the pan and cook over low heat for 2 to 4 minutes, stirring constantly, until it thickens slightly and lightly coats a spoon.
Pour into a jug or bowl and chill until fully cold.
Divide between 6 small freezer-safe pots or silicone muffin cups.
Freeze for 3 to 4 hours until firm but still scoopable. If freezing for longer, let it sit at room temperature for 10 minutes before serving.