Keto ice cream is a great way to enjoy this summer. It has an egg-free and sugar-free base which will keep your sweet tooth satisfied without jeopardizing the keto diet goals you set for yourself at the beginning of the season. So, whip up
some low carb treats with our unique recipe!
INGREDIENTS
2 (15-oz.) cans coconut milk
2 c. heavy cream
1/4 c. swerve confectioner’s sweetener
1 tsp. pure vanilla extract
Pinch kosher salt
DIRECTIONS
Prepare to make the best frozen dessert this summer: a no-churn, vegan coconut ice cream.
First you’ll need some chilled coconut milk and then we can start on our whipped topping. Start by spooning out your desired amount of thickened cream from the top part of an unopened tin into a large bowl and leaving all that liquid in it just what is found at the bottom will do nicely for adding later as well!
Mix together with hand mixer until very creamy before setting aside in fridge or freezer for later use (this step ahead). Next, beat heavy whipping cream using either standmixer or handheld electric beater until soft peaks form when whisked; add sweetener like honey if preferred and vanilla extract.
