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Home > Keto > No Churn Keto Coconut Ice Cream Recipe

No Churn Keto Coconut Ice Cream Recipe

July 9, 2019 by Denise Browning 5 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeVegetarianKeto

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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!

A container of keto coconut ice cream

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!

coconut ice cream in coconut bowls

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. 

toasting coconut flakes in a skillet

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)

close up image of keto coconut ice cream in a loaf pan with 3 scoops on top

A container of keto coconut ice cream
Print Pin
5 from 3 votes

No Churn Keto Coconut Ice Cream

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!



Course:Dessert
Cuisine:American
Keywords:keto coconut ice cream
Prep Time 15 minutes
Servings 16
Calories147 kcal
Author Denise Browning

Equipment

  • mixer

Ingredients

  • 2 1/2 cups heavy whipping cream
  • 2 14 oz 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)

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

Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 15mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.1mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

 

 

 

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Filed Under: 5 Ingredients or Less, American Recipes, Desserts, Gluten-Free, Keto, Quick & Easy, Vegetarian Tagged With: Coconut, Ice Cream

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Reader Interactions

Comments

  1. John / Kitchen Riffs

    July 10, 2019 at 9:23 am

    No-churn ice cream is my favorite way to make it! Easy. Tasty. WInner! Terrific recipe — thanks.

    Reply
  2. Bonnie Juliusson

    February 15, 2020 at 9:25 am

    5 stars
    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

    Reply
  3. Huong Beres

    February 15, 2020 at 12:38 pm

    5 stars
    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.

    Reply
  4. Heidi | The Frugal Girls

    June 1, 2020 at 5:06 pm

    5 stars
    I could really use a bowl of this amazing coconut ice cream on a hot day like today!

    Reply

Trackbacks

  1. Keto Summer Recipes | 15+ Easy, Delicious, & Quick Keto Meals to Try! says:
    July 10, 2020 at 10:13 am

    […] Coconut Ice Cream […]

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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