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This keto-friendly ice cream is creamy, rich, and just barely sweet. This is easy to make, try it!

Prep Time    : 5  mins
Total Time    : 8 hours 15 mins

Servings      : 8


·         2 (15-oz.) cans coconut milk
·         2 c. heavy cream
·         1/4 c. swerve confectioner's sweetener
·         1 tsp. pure vanilla extract
·         Pinch kosher salt


1.  Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
2.  In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
3.  Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
4.   Freeze until solid, about 5 hours.

Recipe from delish.com

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