This vanilla ice cream is the perfect homemade ketogenic dessert for a hot summer day.
INGREDIENTS:
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.
DIRECTIONS:
Chill coconut milk in the fridge at least 3 Hours, ideally overnight.
Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Freeze until solid, about 5 Hours.
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Ingredients
Directions
Chill coconut milk in the fridge at least 3 Hours, ideally overnight.
Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Freeze until solid, about 5 Hours.