In Ontario, we’ve had brief glimpses of the summer weather that’s coming (hopefully). Get yourself ready with this No Churn Keto Ice Cream. At this time of year, I always have some in the freezer because we’re never exactly sure when the hot weather that begs for ice cream will actually be here! Or how long it will last.
If you have an ice cream maker, then, by all means, use it. But if you don’t have one, or don’t want to have to clean it afterward (that’s my excuse) then try this quick and easy alternative. All you need in an electric mixer and a covered container that will fit in your freezer (and some waiting time)!
This No Churn Keto Ice Cream calls for just a few simple ingredients: coconut milk (full fat…no the light stuff), heavy cream, vanilla, and sweetener. You can use all coconut milk or all whipping cream if you want, and choose whatever flavouring you like. I used powdered erythritol/Swerve because the powdered form incorporates easily and doesn’t change the texture.
You could experiment with adding fruit to this Keto Ice Cream as well. I find that little bits of diced fruit work best, otherwise, they are difficult to chew when they’re frozen and rock hard. Chew a lower carb fruit like strawberries, raspberries or blueberries. It will increase the net carb total a little.
No Churn Keto Ice Cream is fantastic on its own, but even more delicious as a ‘float’ in Zevia soda, or with a few toppings like sliced strawberries or dark chocolate chips. My kids love this ice cream just as much as regular sugar-laden ice cream. I have to hide it in the depths of my freezer or it’s gone within the hour!
Keto No-Churn Ice Cream
Calories: 187kcal
Ingredients
- 1/2 cup Coconut milk if you have the option, use the heaviest full fat part (drain off the liquid)
- 119 ml Heavy cream 38% Milk Fat (1/2 cup)
- 2 tsp Vanilla extract pure (or more to taste)
- 2 tbsp Swerve Sweetener confectioners (using powdered sweetener gives a better texture)
Instructions
- Place all ingredients in bowl.
- Using an electric mixer, whip until 'fluffy'.
- Pour into a shallow container, cover and freeze.
- This ice cream will get quite solid. Allow to sit at room temp for a few minutes before serving or use a scoop heated in hot water to allow for easier scooping.
- Alternatively, use an ice cream maker.
Notes
Notes:
Change up the flavour by using different extracts, dark chocolate or a small amount of finely chopped or pureed fruit. You can certainly use all heavy cream or all coconut milk (use full fat) instead of both. Net Carbs per Serving: 2 grams
Change up the flavour by using different extracts, dark chocolate or a small amount of finely chopped or pureed fruit. You can certainly use all heavy cream or all coconut milk (use full fat) instead of both. Net Carbs per Serving: 2 grams