This vanilla ice cream is the perfect homemade ketogenic dessert for a hot summer day.
Yields1 ServingPrep Time5 minsCook Time8 hrsTotal Time8 hrs 5 mins
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.
2cans coconut milk
2cupsheavy cream
¼cupswerve confectioner's sweetener
1tsppure vanilla extract
1pinchPinch kosher salt
DIRECTIONS:
1
Chill coconut milk in the fridge at least 3 Hours, ideally overnight.
2
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.
3
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.
4
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Chill coconut milk in the fridge at least 3 Hours, ideally overnight.
2
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.
3
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.
4
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
AuthorTheWritersNetDifficultyIntermediate