Kyle’s Kitchen
Coconut Milk Ice Cream
6 servings
servings10 minutes
active time3 hours 10 minutes
total timeIngredients
2 13.5- oz cans Full-fat coconut milk
3/4 cup Sweetener (Allulose – #1 for ice cream!)
2 tsp Vanilla extract (optional)
1/4 tsp Sea salt (optional)
Directions
Place a loaf pan or an airtight freezer-friendly container in the freezer while making the ice cream.
In a blender, add the full-fat coconut milk, sweetener of choice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.
Transfer the coconut ice cream mixture to the pre-frozen container and place it in the freezer.
Let the ice cream freeze for at least 3 hours until hardened.
Remove the container from the freezer and let it sit at room temperature for 10–15 minutes (or more) before serving. This softens the ice cream for easy scooping.
Nutrition
Serving Size
-
Calories
172 kcal
Total Fat
17 g
Saturated Fat
15 g
Unsaturated Fat
1.2 g
Trans Fat
-
Cholesterol
-
Sodium
108 mg
Total Carbohydrate
4 g
Dietary Fiber
2 g
Total Sugars
3 g
Protein
2 g
6 servings
servings10 minutes
active time3 hours 10 minutes
total time