Keto Ice Cream – Just 4 Ingredients!

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A dairy free and low carb keto ice cream recipe everyone can enjoy, even if you’re not on a keto diet.

In any case, you certainly don’t should be on a ketogenic diet—or any eating regimen—to appreciate this simple and sugar free frozen yogurt.

With only 4 fixings and a similar flavorful richness of normal dairy frozen yogurt, what’s not to love?Ice cream is one of my #1 nourishments (now, I should really consider it a nutritional category), and I don’t need anybody to feel like they need to pass up eating it. In spite of the fact that I’m not on the keto diet, I truly love this frozen yogurt as well.

As referenced, you just need 4 fixings to make the formula… or 5 in the event that you need to transform it into chocolate keto ice cream!You basically mix everything together, and afterward either beat it in a frozen yogurt producer OR freeze the blend in ice block plate (which can be bought for just 2 dollars all things considered supermarkets or home stores, for example, Bed Bath Beyond).

At that point mix the frozen ice blocks in a Vitamix or defrost enough to mix in a food processor or ordinary blender. I like to scoop it out with a frozen yogurt scoop for that credible frozen yogurt shape.The formula depends on my Coconut Ice Cream Recipe, so in case you’re not after the keto diet, you can totally don’t hesitate to utilize your number one (sugar, maple syrup, and so on), it actually works.

A dairy free low carb keto ice cream recipe everyone can enjoy, even if you’re not on a keto diet.

Ingredients

  • 2 cups canned coconut milk
  • 1/3 cup xylitol erythritol, or sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract or vanilla bean paste
  • optional ingredients for desired flavor.

Instructions

  • Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.
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