Low-Carb Ice Cream

close up shot of keto ice cream with a scoop in it

Dairy-free, low-carb, ice-cream?! It doesn't get much better than this! Change what natural flavours you add to have variety enough to last you all summer!

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Prep Time 10

Freezing 8

Total Time 8 10

Course Dessert

Servings

Calories 148 kcal

Ingredients

470 ml Full fat coconut milk
75 g Granulated erythritol
Pinch Salt
1 1/2 tsp Pure vanilla extract or vanilla bean paste
Foodie Flavour for desired ice-cream flavour optional

Instructions

Stir together all the ingredients.
If you have an ice-cream maker, add the mixture and churn according to the manufacturers directions.
To make without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a blender until it reaches desired consistency.

Notes

For a full list of foodie flavours to use as flavouring, click here!

This ice cream does not contain any preservatives so its best the day its made, but you can technically freeze the leftovers for up to a month and thaw slightly before serving.

Nutrition

Serving: 1ServingCalories: 148kcalCarbs: 3gProtein: 0.9gFat: 15g

Tried this recipe?Let us know how it was!