Keto Vanilla Bean Coconut Ice Cream
This fabulous keto treat features real vanilla bean and richly satisfying coconut milk for a low-carb, ice-cold burst of sweetness perfect as a refreshing after-dinner snack, paired with a hot drink, or as a reason for a late-night sneak into the kitchen!
With only 4g of net carbs per ½ cup serving, you’ll stay on your low-carb commitment and still bliss out with a heavenly coconut-ty escape! You won’t even have to fire up the oven to prepare this sensual tropical pleasure. It’s one of our most stress-free recipes ever!
Just pour thoroughly-shaken coconut milk directly to a parchment-lined pan and pop it in the freezer. For the next several hours you can go about your day, dreaming of the delightful ice cream experience to come!
Our recipe calls for real vanilla bean, a new adventure if you’re accustomed to using extract only. It’s easy to find at most supermarkets.
It all comes together in moments just before you serve. Just slice down the center of the vanilla beans lengthwise with a sharp knife, spread it apart with your fingers, and scrape out the ‘bean caviar’ with the sharp edge of your knife. The fragrance will fill your kitchen with that amazing, uplifting vanilla aroma!
Next, retrieve the frozen coconut milk, break it into chunks by hand and pop it into your blender. Add vanilla bean scrapings and erythritol to taste. You can decide when it reaches peak smoothness. We think it looks fabulous still slightly chunked!
Don’t throw away the vanilla bean outer shells! Use them as an eye-catching garnish when you present these frozen treats, lending an exotic look to your home-made, taste-bud-pleasing cool coconut concoction.
Serve it with tablespoons to emphasize the casual fun this fabulous dessert suggests, and you’ll launch many relaxing, laughter-filled dessert-time moments. Or reach for it whenever you find a little time for yourself. This frozen tropical escape will be waiting in your freezer, ready for you to enjoy a quiet, soothing, guilt-free, treat-yourself experience!
| Servings: |
- 2 cans full-fat coconut milk 13.5-ounces
- 1 vanilla bean split and seeds scraped out
- So Nourished powdered erythritol to taste
- Line a rimmed baking sheet with parchment.
- Shake the can of coconut milk until well combined then spread on the baking sheet.
- Freeze for several hours until hardened then break it into chunks by hand.
- Place the chunks in a food processor and blend until smooth.
- Add the vanilla bean and erythritol to taste and blend again until smooth. Serve immediately.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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