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–+ servings
Coconut Milk Ice Cream

Creamy Coconut Milk Ice Cream That's Easy and Guilt-Free

This Coconut Milk Ice Cream is a creamy, guilt-free treat made with just two ingredients.
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Prep Time 15 minutes
Freezing Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 scoops
Course: Desserts
Cuisine: Keto, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 can full-fat coconut milk Use for the creamiest texture.
  • 1/2 cup allulose Provides sweetness without added sugar.
For Extra Flavor
  • 1 tsp vanilla extract Optional; adds warmth and depth.
  • 1 pinch sea salt Enhances and balances all flavors.

Equipment

  • high-speed blender
  • Loaf pan or freezable container

Method
 

Step-by-Step Instructions
  1. Chill a loaf pan or freezable container in the freezer for at least 2 hours.
  2. In a high-speed blender, combine full-fat coconut milk, allulose, vanilla extract, and sea salt. Blend until smooth.
  3. Pour the mixture into the pre-chilled container and smooth the surface. Seal tightly.
  4. Freeze for a minimum of 3 hours until firm but scoopable.
  5. Let sit at room temperature for 10-15 minutes before serving for easy scooping.

Nutrition

Serving: 1scoopCalories: 200kcalCarbohydrates: 10gProtein: 2gFat: 18gSaturated Fat: 15gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2g

Notes

Ensure to use full-fat coconut milk for the best texture. Allow homemade ice cream to soften slightly before serving for easier scooping.

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