Dairy-Free Coconut Milk Keto Ice Cream: The Guilt-Free Dessert You Need
Imagine this: creamy, dreamy ice cream that doesn’t wreck your keto diet or leave you bloated. No dairy, no sugar, no regrets. This isn’t some sad “healthy” dessert that tastes like cardboard.
It’s rich, indulgent, and stupidly easy to make. Why settle for store-bought junk when you can whip up a batch in minutes? Your taste buds (and your waistline) will thank you.
Ready to upgrade your dessert game? Let’s go.
What Makes This Recipe So Good
First, it’s keto-friendly, with minimal carbs and no sneaky sugars. Second, coconut milk gives it a luxuriously creamy texture without dairy.
Third, it’s customizable—add nuts, cocoa, or berries, and it still works. And fourth, it’s so simple you’ll laugh at how much money you’ve wasted on “gourmet” keto ice cream. Seriously, why haven’t you made this yet?
Ingredients
Here’s what you’ll need (spoiler: it’s not rocket science):
- 2 cans full-fat coconut milk (chilled overnight)
- 1/3 cup keto-friendly sweetener (erythritol, monk fruit, or stevia)
- 1 tsp vanilla extract (or the scraped guts of a vanilla bean if you’re fancy)
- Pinch of salt (because even dessert needs balance)
- Optional: 1 tbsp MCT oil (for extra keto points)
Step-by-Step Instructions
- Chill the cans of coconut milk overnight. This separates the cream from the liquid.
Pro tip: Don’t skip this, or you’ll get a sad, watery mess.
- Open the cans and scoop out the solidified cream. Leave the watery part behind (save it for smoothies).
- Whip the coconut cream. Use a hand mixer or stand mixer until it’s fluffy, about 2-3 minutes.
- Add sweetener, vanilla, and salt. Mix until fully combined. Taste and adjust sweetness if needed.
- Fold in MCT oil (if using). This boosts the fat content, making it even more keto-friendly.
- Freeze for 4-6 hours. Cover the bowl or transfer to a loaf pan. No ice cream maker?
No problem.
Storage Instructions
Store leftovers (as if there will be any) in an airtight container in the freezer. It’ll keep for 2-3 weeks, but let’s be real—it won’t last that long. If it gets too hard, let it sit at room temperature for 5-10 minutes before scooping.
Benefits of This Recipe
Besides tasting like a cheat meal?
It’s dairy-free, low-carb, and packed with healthy fats. Coconut milk contains MCTs, which are keto gold. It’s also customizable—add cocoa powder for chocolate, berries for fruity, or espresso for a coffee kick.
And unlike store-bought keto ice cream, you control the ingredients. No weird additives, no regrets.
Common Mistakes to Avoid
- Using low-fat coconut milk. This isn’t the time to cut corners. Full-fat or bust.
- Skipping the chilling step. Your ice cream will be soup.
Not cute.
- Over-sweetening. Keto sweeteners can be intense. Start small and adjust.
- Not whipping the cream enough. Fluffy cream = creamy ice cream. Lazy mixing = icy disappointment.
Alternatives
Don’t have coconut milk?
Try cashew cream or almond milk (but add extra fat like avocado or coconut oil). Not a fan of vanilla? Swap in cocoa powder, peanut butter, or pumpkin puree.
Want crunch? Throw in sugar-free chocolate chips or chopped nuts. The world is your (keto) oyster.
FAQ
Can I use canned coconut cream instead of coconut milk?
Yes!
It’s even better because it’s thicker. Just skip the watery part and whip the cream straight from the can.
Why is my ice cream icy instead of creamy?
You probably didn’t whip the cream enough or used coconut milk with too much liquid. Next time, drain the liquid better and whip until fluffy.
Can I make this without a mixer?
Technically yes, but your arm will hate you.
A mixer makes it effortless. IMO, it’s worth the investment.
How many carbs per serving?
About 2-3 net carbs per serving, depending on your sweetener. FYI, that’s way better than regular ice cream.
Can I use honey or maple syrup instead of keto sweetener?
Sure, if you’re not keto.
But it’ll spike your blood sugar, so maybe don’t.
Final Thoughts
This isn’t just ice cream—it’s a game-changer. Creamy, dreamy, and guilt-free. No fancy equipment, no weird ingredients, just deliciousness.
Whether you’re keto, dairy-free, or just tired of overpriced “healthy” desserts, this recipe delivers. So go make it. Your future self (and your dessert bowl) will high-five you.
