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Keto Coconut Ice Cream - Creamy, Low-Carb, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cans (13.5–14 oz each) full-fat coconut milk, well shaken
  • 1 cup unsweetened coconut cream (or use the thick part from a chilled can of coconut milk)
  • 1/2 cup powdered erythritol/monk fruit blend (or your preferred keto sweetener, to taste)
  • 2 large egg yolks (optional, for extra creaminess)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon xanthan gum (optional, helps with smooth texture)
  • 1–2 tablespoons vodka or MCT oil (optional, for scoopability)
  • Pinch of fine sea salt
  • Optional mix-ins: unsweetened toasted coconut flakes, chopped 90% dark chocolate, roasted macadamia nuts, sugar-free chocolate chips, lime zest

Method
 

  1. Chill your tools. Place the bowl of your ice cream maker in the freezer (if required by your model). Chill a mixing bowl as well. Cold tools help your base set faster.
  2. Warm the base. In a medium saucepan over medium-low heat, whisk together coconut milk, coconut cream, sweetener, vanilla, and salt. Heat until steaming but not boiling, stirring often to dissolve the sweetener.
  3. Temper the yolks (optional). In a small bowl, whisk the egg yolks. Slowly ladle in about 1/2 cup of the hot coconut mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan, whisking as you go.
  4. Thicken gently. Cook over low heat, stirring with a silicone spatula, for 3–5 minutes until slightly thickened. Do not boil. If using xanthan gum, sprinkle it in gradually while whisking to avoid clumps.
  5. Cool it down. Remove from heat. If you see any tiny lumps, strain the mixture through a fine-mesh sieve into your chilled bowl. Stir in vodka or MCT oil if using. Let the base cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. The colder the base, the smoother the churn.
  6. Churn. Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until thick and soft-serve consistency.
  7. Fold in extras. If adding toasted coconut, chocolate, or nuts, fold them in now with a spatula.
  8. Freeze to set. Transfer to a lidded, freezer-safe container. Press parchment against the surface to prevent ice crystals. Freeze for 2–4 hours until scoopable, or longer for a firmer set.
  9. No-churn method. If you don’t have an ice cream maker, pour the cooled base into a shallow pan. Freeze for 3–4 hours, whisking every 30–45 minutes to break up ice crystals until creamy and set.