Low Carb Coconut Ice Cream

My brother-in-law like coconut...so we made Coconut Ice Cream. Everything on this list I keep in my pantry anyway....it's the freeze time that kills us. Who wants to wait? Ugh!

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Prep Time: 10

Cook Time: 20

Freezing: 4

Total Time: 30

Course: Dessert

Cuisine: American

Keyword: coconut, easy dessert, easy low sugar dessert, high fat, ice cream, keto, keto dessert, keto friendly, lchf, low carb, low carb high fat, xylitol

Servings:

Calories: 277kcal

Author: The Kellie Kitchen

Ingredients

Ice Cream

2 cans coconut milk unsweetened
½ cup heavy cream
⅓ cup xylitol
⅛ tsp salt
1 ½ tsp vanilla extract
½ tsp coconut extract

Toppings

½ cup pecans roasted and chopped (optional)
½ cup coconut flakes unsweetened and toasted (optional)

Chocolate drizzle

½ cup Lily’s Chocolate Chips stevia sweetened (Lily’s brand)
1 tsp coconut oil

US Customary - Metric

Instructions

For the Ice Cream…
Put all ice cream ingredients into a food blender and blend all together for 1-2 minutes. Pour entire contents of blender into your home ice cream maker and turn on for 20 minutes. Put entire contents of ice cream maker into a container for the freezer. Freeze for at least 4-6 hours.
For the chocolate drizzle…
When the ice cream has frozen for 4-6 hours in the freezer….In a microwave safe bowl mix the chocolate chips and the oil together. Heat in 30 second increments, stirring in between each heating session until fully melted.
Scoop your ice cream into individual bowls, drizzle with chocolate sauce and sprinkle with toasted coconut and roasted pecans. Enjoy!

Nutrition

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