Vanilla Keto Ice Cream Recipe
Equipment
- Blender
- Loaf pan or ice cube tray
- Plastic wrap
- Measuring Cups and Spoons
- Freezer
- Scoop
Ingredients
- 2 cups of coconut milk
- ΒΌ cup of keto sweeteners, such as erythritol, monk fruit, or stevia
- 1 tsp of vanilla extract or other flavorings
- cocoa powder, lemon juice and zest, or other add-ins (optional)
Instructions
- In a blender or food processor, combine the coconut milk, sweetener, vanilla, and any other flavorings or add-ins. Blend until smooth and well combined.
- Pour the mixture into a loaf pan and cover it with plastic wrap, or use an ice cube tray or silicone molds for individual portions.
- Freeze the mixture for at least 4 hours, or overnight for best results.
- When you're ready to enjoy your keto ice cream, let it sit at room temperature for about 10 minutes to soften slightly. Then, scoop it into a bowl and top it with your favorite keto toppings, such as nuts, berries, or sugar-free chocolate chips.