1Place a loaf pan or an airtight freezer-friendly container in the freezer.
2Place a loaf pan or an airtight freezer-friendly container in the freezer.
3Place a loaf pan or an airtight freezer-friendly container in the freezer.
4Add coconut milk, sweetener, vanilla extract, and salt to a blender; mix until smooth and creamy.
5Add coconut milk, sweetener, vanilla extract, and salt to a blender; mix until smooth and creamy.
6Add coconut milk, sweetener, vanilla extract, and salt to a blender; mix until smooth and creamy.
7Transfer mixture to the pre-frozen container and place it in the freezer.
8Transfer mixture to the pre-frozen container and place it in the freezer.
9Transfer mixture to the pre-frozen container and place it in the freezer.
10Freeze for at least 3 hours until hardened.
11Freeze for at least 3 hours until hardened.
12Freeze for at least 3 hours until hardened.
13Remove ice cream 10 minutes before serving to soften slightly.
14Remove ice cream 10 minutes before serving to soften slightly.
15Remove ice cream 10 minutes before serving to soften slightly.
Ingredients
2 13.5-oz cans Full-fat coconut milk
2 13.5-oz cans Full-fat coconut milk
2 13.5-oz cans Full-fat coconut milk
0.75 cup Sweetener
0.75 cup Sweetener
0.75 cup Sweetener
2 tsp Vanilla extract
2 tsp Vanilla extract
2 tsp Vanilla extract
0.25 tsp Sea salt
0.25 tsp Sea salt
0.25 tsp Sea salt
Equipment
blenderloaf pan or airtight freezer-friendly container
Tips
Use full-fat coconut milk for creamier texture.
Let the ice cream soften at room temperature before serving for easier scooping.
Add dark chocolate chips, berries, peppermint extract with chocolate chips, keto caramel sauce, instant espresso powder, or lemon juice and zest for variations.