Simple Homemade Keto Ice Cream

Prep 5 mins
Churn 20 mins
Serves 4 (makes about 3 cups)

Once you try this recipe, you’ll never buy ice cream from the store again!  Use this basic recipe to create endless ice cream flavors. Coconut is such an impressive ingredient because it is so low in carbs and high in fiber and fat. This makes it a great choice if you’re on a low carb, paleo, or dairy-free diet.  Coconut also promotes blood sugar control, contains powerful antioxidants, and also has antibacterial effects.  If you want a more balanced macronutrient ice-cream, add a scoop of your favorite protein powder into the blender with the other ingredients.  It will still turn out smooth and creamy after your 20 minute churn.  Cheers!

Directions:
Put all ingredients in a Nutribullet or high-speed blender for 1 minute until fluffy and smooth.  Churn for 20-25 minutes until semi-firm.

For a smooth and creamy texture, you’ll need to churn this ice cream in an ice cream maker.  It will crystallize and get icy if you just put it in the freezer without churning first.  The churning adds air to the mixture and prevents ice crystals from forming.  Make sure the full-fat coconut milk is at room temperature before blending.  After churning for about 25 minutes, transfer to the freezer where it will continue to harden.  Depending on add-ins, the hardness will vary.  Store in a covered container in the freezer.  If your ice cream becomes too hard to scoop, just leave it out for 20 minutes before serving.

Optional blender add-ins: 2-3 tablespoon cacao powder for chocolate, small handful fresh peppermint leaves (for green colored mint ice cream), 1/4-1 teaspoon any flavor extract, 1/2 cup fruit, or superfood powders for color.  After blending, add chocolate chips or cookie/brownie chunks or nuts during the churn.