Keto Ice Cream
Ingredients
- 2 (13.7-ounce) cans full-fat unsweetened coconut milk
- 2 cups heavy cream
- 3/4 cup allulose granulated sweetener
- 2 1/2 teaspoons vanilla extract
- Pinch of sea salt
Instructions
Chill the cans of coconut milk in the fridge overnight.
Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
Let the ice cream sit at room temperature for 5-10 minutes before scooping.
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