An easy and super creamy Keto Coconut Ice Cream made with simple ingredients, and which requires no steeping or churning. A summer must-try that is also sugar-free, low carb, and gluten-free!
Are you a fan of ice cream? Well, how about something as tasty as a regular ice cream, yet is low carb? Yep! That's our Keto Coconut Ice Cream!
I have been on a keto diet for the last 2 months and shedding some pounds. Summer is here and I needed a treat that can sweetened my soul without stretching my waistline.
That's the reason why I decided to make and share this SUPERB low carb coconut ice cream. It is creamy, as tasty as a regular coconut ice cream, and is so easy to make, requiring no steeping or churning. Cool, right?
So let's prepare guiltless treat then!
HOW TO MAKE NO CHURN KETO COCONUT ICE CREAM
In the bowl of an electric mixer, whip heavy whipping cream until stiff, about 1-2 minutes. Transfer to another bowl and reserve.
Next, add chilled coconut cream to the mixer bowl and whip on high speed for about 2 minutes, or until mixture is light and fluffy, nearly doubled in volume.
Then, whip in erythritol, cinnamon, vanilla, and coconut flakes until just combined. Fold in the heavy whipped cream. Pour mixture into a container, cover well, and freeze for 8-24 hours or until set before serving. If desired, top with toasted coconut flakes and enjoy!
HOW TO TOAST COCONUT FLAKES
To toast coconut flakes, simply heat a no stick skillet over medium-low heat, add coconut flakes, and let them cook until golden brown, stirring every now and then. Then remove from the pan and let cool.
STORAGE
For optimal flavor, freeze sugar-free coconut ice cream, covered, for up to one month. Make sure to leave out of the freezer for about 10 minutes in order to scoop up easily.
SUBSTITUTIONS
For a dairy-free version of this Keto Coconut Ice Cream recipe, use a non-dairy whipped cream. To make it paleo and vegan, use coconut cream instead of heavy whipping cream.
CHEF'S NOTES FOR KETO COCONUT ICE CREAM RECIPE
- Use full-fat, unsweetened coconut cream. Low-fat/light coconut cream won't work in this recipe -- it will make it less creamy and icy.
- Make sure to chill coconut cream in the fridge for at least 24 hours before whipping in the mixer so that it will rise in volume once beaten.
- You can substitute xylitol for erythritol (same amount).
- Use a sugar-free pure vanilla extract in this recipe, not an imitation vanilla extract which contains corn syrup.
- If you don't enjoy the texture of coconut flakes, skip it. But I prefer mine with it because the flakes add a contrasting texture to the creamy ice cream.
- Ground cinnamon adds a comforting touch to this tropical ice cream. If desired, use a few drops of fresh lemon juice instead.
OTHER COCONUT DESSERT RECIPES TO TRY
- Mango Coconut Streusel Muffins
- Lemon Coconut Pound Cake
- Blueberry Coconut Oatmeal Pudding
- No Bake Ferrero Rocher Coconut Cheesecake Jars
- Coconut Lime Margarita Tiramisu
- Pineapple Coconut Cocktail (Batida de Coco)
- Marbled Coconut Pumpkin Pie
- Pina Colada Cheesecake Smoothie
- Flourless Pumpkin Coconut Muffins
- Queijadinha (Brazilian Coconut Muffins)
- Brazilian Coconut Kisses (Beijinho de Coco)
- Brazilian Coconut Bars (Cocada)
- Coconut Rolls (Pao Doce com Coco)
No Churn Keto Coconut Ice Cream
Equipment
- mixer
Ingredients
- 2 ½ cups heavy whipping cream
- 2 14 oz full-fat unsweetened coconut cream chilled for at least 24 hours
- ¾ cup erythritol
- ½ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract sugar-free
- ½ cup unsweetened coconut flakes toasted (optional)
Instructions
- In the bowl of an electric mixer, whip heavy whipping cream until stiff, about 1-2 minutes. Transfer to another bowl and reserve.
- Next, add chilled coconut cream to the mixer bowl and whip on high speed for about 2 minutes, or until mixture is light and fluffy, nearly double in volume.
- Then, whip in erythritol, cinnamon, vanilla, and coconut flakes until just combined. Fold in heavy whipped cream. Pour mixture into a container, cover well, and freeze for 8-24 hours or until set before serving. If desired, top with toasted coconut flakes and enjoy!
Recipe Notes
- STORAGE
For optimal flavor, freeze covered for up to one month. Make sure to leave out of the freezer for about 10 minutes in order to scoop up easily.
SUBSTITUTIONS
For a dairy-free version of this Keto Coconut Ice Cream recipe, use a non-dairy whipped cream. To make it paleo and vegan, use coconut cream instead of heavy whipping cream. - Use full-fat, unsweetened coconut cream. Low-fat/light coconut cream won't work in this recipe -- it will make it less creamy and icy.
- Make sure to chill coconut cream in the fridge for at least 24 hours before whipping in the mixer so that it will rise in volume once beaten.
- You can substitute xylitol for erythritol (same amount).
- Use a sugar-free pure vanilla extract in this recipe, not an imitation vanilla extract which contains corn syrup.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
John / Kitchen Riffs says
No-churn ice cream is my favorite way to make it! Easy. Tasty. WInner! Terrific recipe -- thanks.
Bonnie Juliusson says
My husband made this keto coconut ice cream recently for me. We both enjoyed it way too much. It was creamy and tasty. We feel less guilty lol
Huong Beres says
Hi Denise. I am on a keto diet and made this coconut ice cream several weeks ago. It was so creamy and delicious that I made 3 times so far.
Heidi | The Frugal Girls says
I could really use a bowl of this amazing coconut ice cream on a hot day like today!
Js says
16 servings??? What is the measured quantity your definition of a serving? Thank you.
Denise Browning says
Hi! 16 servings means 16 scoops of ice cream (stardard scoop).
Fefe says
Hi, i would love to try your recipe, but can you clarify the measurements if I would like to use coconut cream to replace heavy whipping cream?
Do I need to use:
- 2.5 cups coconut cream (instead of heavy whipping cream)
- 2 and 1/4 oz (which is about 66ml) full-fat unsweetened coconut cream chilled for at least 24 hours
- 3/4 cup erythritol
- 1/2 tsp ground cinnamon
- 1/4 tsp pure vanilla extract sugar-free
- 1/2 cup unsweetened coconut flakes toasted (optional)
So does it mean I use a total of 2.5 cups + 66ml coconut cream? Or were you referring to coconut milk instead of coconut cream?
Would love to hear your clarification, as I am so eager to try this recipe!
Thanks a lot!
Denise Browning says
Hi Fefe! The recipe asks for 2.5 cups of heavy whipping cream but if you want your ice cream to be dairy-free, you can use the same amount of coconut cream. The recipe also asks for 2 (14 oz) cans of full-fat unsweetened coconut cream, chilled. It is not 2 1/2 oz ( or 66 ml) but 2 (14 oz) cans of that ingredient. The reason why I did not write "cans" it is because my recipe plugin doesn't allow it in order to calculate the calories correctly. And you displayed the rest of the ingredients correctly.
Enjoy!
Fefe says
Thanks so much for your clarification!
Denise Browning says
My pleasure!
Michelle says
I tried to make this and made a few errors, I put coconut milk in the freezer (to chill faster) then froze it. I then realised after attempting to whip the coconut milk that it was not working. Checking the recipe again I saw my mistake and given the coconut milk was really chilled I put in a can of coconut cream, mixed this for a while and then added
A tub of cream cheese. It is smooth and delicious best icecream ever, despite the mistakes.
Denise Browning says
I am glad to hear you were able to save the recipe although you made a few mistakes. Always remember: When you are making ice cream, the best type of liquids are refrigerated, never frozen; otherwise you won't be able to cream it with the other ingredients. This is true for any ice cream recipe! Have a happy new year!