Keto Coconut Ice Cream

This Keto Coconut Ice Cream is rich, smooth and very refreshing. The super creamy texture is just like traditional ice cream and doesn’t freeze rock hard!

coconut ice cream in glass dish with mint sprig

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❤️ Why You’ll Love this Keto Coconut Ice Cream Recipe

  • Smooth and creamy texture like traditional ice cream
  • Bold coconut flavor
  • Easy to make
  • Family friendly
  • Sugar-Free
closeup of scoop of coconut ice cream

Coconuts are one of the quintessential Keto foods and I love it in any form I can use it! Coconut oil, butter, milk, shredded, you name it, I use it!  So it’s only fitting that I make a low carb homemade coconut ice cream. 

It’s a perfect refreshing summer-time treat and without all the guilt of traditional sugary ice cream.

closeup of coconut ice cream in glass dish slightly melted

For the best outcome, using an ice cream maker is recommended, but you can also make it without one. Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so until it is frozen to the consistency you prefer.

What’s in Keto Coconut Ice Cream

*Exact measurements are listed in the recipe card below.

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How to Make Keto Coconut Ice Cream

Place 3 cans of coconut milk and cream in the fridge overnight.  Also place the insert to your ice cream maker in the freezer.

The next day, take the 3 cans, scoop out the solid cream and discard the water.

Tip: Instead of discarding the coconut water, you can save it in the fridge to use in another recipe.

coconut cream and heavy cream in saucepan

Add to a saucepan along with the heavy cream and salt, heat on low until almost simmering.

egg yolks and sweetener whisked in glass bowl

In a mixing bowl, add in the sweetener and egg yolks, whisk for 2 minutes until they’re a pale yellow color.

hot cream being ladled into glass bowl with whisk

Take a ladle full of the hot cream mixture and temper the egg yolks by slowly whisking it in.  Repeat once more, then whisk the tempered egg mixture into the saucepan with the cream.

Tip: Don’t rush this step, or you’ll risk scrambling the eggs. No one wants scrambled eggs in their ice cream!

egg yolk mixture being whisked into saucepan with cream

Cook on low for 8-10 minutes or until thick enough to coat the back of a spoon.

coconut ice cream custard coated on spoon over saucepan

Whisk in the xanthan gum, vanilla and coconut extracts, then remove from the heat.  Strain the custard through a fine mesh sieve.

Tip: Straining it ensures there are no lumps of eggs in the custard.

coconut ice cream custard being poured through sieve in glass bowl

Fold in the shredded coconut.

coconut ice cream custard in glass bowl with shredded coconut and purple spatula

Cover with plastic wrap, making sure it’s touching the custard directly. 

Tip: This helps to prevent a skin from forming on the custard.

coconut ice cream base in glass bowl with plastic wrap

Chill in the fridge for at least 4 hours or until very cold.

coconut ice cream in ice cream maker churning

Pour into your ice cream maker and churn for 25-30 minutes, or according to the instructions of your model.  Mine took exactly 30 minutes for the consistency of soft serve ice cream.  You can serve it as is or transfer to an ice cream storage container and allow to firm up in the freezer.

overhead view of coconut ice cream being scooped out of glass container
Is coconut cream Keto-friendly?

Absolutely, as long as you use the unsweetened version.

Is coconut milk good for Keto?

It’s actually great for Keto because it’s loaded with healthy fats and is very low in carbs.

How many carbs are in coconut ice cream?

Traditional coconut ice cream can range anywhere from around 22 carbs on up.  This Keto ice cream recipe however, has only 4 net carbs!

coconut ice cream in glass dish with mint sprig

Will Keto ice cream kick you out of ketosis?

No, this ice cream recipe, as well as all others on this website will not kick you out of ketosis.

How do you keep ice cream from freezing too hard?

I use 2 ingredients that help prevent Keto ice cream from freezing too hard: allulose and xanthan gum.  I highly recommend using both, or at the very least, allulose as your sweetener.

What does adding egg yolk to ice cream do?

Egg yolks help to stabilize ice cream, which is why you will see anywhere from 3-5 used in any given ice cream recipe.  They also give ice cream a more rich and creamy texture, verses a lighter, less smooth and more milky texture when you use less egg yolks.

closeup of coconut ice cream in glass dish slightly melted

Add Ins for Keto Coconut Ice Cream

If you are anything like me, I just love to take things to the next level with creating new flavors from existing recipes. Here are just a few ways you can change up this low carb ice cream recipe to give it a new twist each time:

Chocolate ChipsSugar free chocolate chips give this ice cream a wonderful coconut/chocolate flavor combination and the chips add just a tad bit of crunch.

Almonds-If you are wanting even more crunch, chopped roasted almond added to the mixture before churning goes perfectly with the coconut!

Lime Zest– The original recipe for this coconut ice cream had some freshly grated lime zest in it. I removed it when I updated it, adding more coconut cream and making it more luscious. You can still add that little punch of lime if you’d like though.

Favored Whipped Topping– Add some coconut, almond or vanilla extract added to homemade whipped cream adds the perfect finishing touch to this recipe.

closeup of scoop of coconut ice cream with shredded coconut on top

Can you eat ice cream on Keto?

You sure can! Here are some Keto Ice Cream Recipes you can enjoy guilt-free:

Keto Coconut Ice Cream pin
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closeup of coconut ice cream in glass dish slightly melted

Keto Coconut Ice Cream

This Keto Coconut Ice Cream is rich, smooth and very refreshing. The super creamy texture is just like traditional ice cream and doesn't freeze rock hard!
5 from 4 votes
Author: Julianne
Servings 6
PREP 10 minutes
COOK 25 minutes
TOTAL 35 minutes

Ingredients
 

Instructions
 

  • Place 3 cans of coconut milk and cream in the fridge overnight.  Also place the insert to your ice cream maker in the freezer.
    The next day, take the 3 cans, scoop out the solid cream and discard (or save for another recipe) the water.
  • Add to a saucepan along with the heavy cream and salt, heat on low until almost simmering.
  • In a mixing bowl, add in the sweetener and egg yolks, whisk for 2 minutes until they’re a pale yellow color.
  • Take a ladle full of the hot cream mixture and temper the egg yolks by slowly whisking it in.  Repeat once more, then whisk the tempered egg mixture into the saucepan with the cream.
  • Cook on low for 8-10 minutes or until thick enough to coat the back of a spoon.
  • Whisk in the xanthan gum, vanilla and coconut extracts, then remove from the heat.  Strain the custard through a fine mesh sieve.
  • Fold in the shredded coconut and cover with plastic wrap, making sure it’s touching the custard directly.  This helps to prevent a skin from forming. Chill in the fridge for at least 4 hours or until very cold.
  • Pour into your ice cream maker and churn for 25-30 minutes, or according to the instructions of your model.  Mine took exactly 30 minutes for the consistency of soft serve ice cream.  You can serve it as is or transfer to an ice cream storage container and allow to firm up in the freezer.

Recipe Notes

For the best outcome, using an ice cream maker is really needed, but you can also make it without one.  Just add the mixture to a cold glass dish and place in the freezer, then mix every 30 minutes or so. The ice cream will harden as it sits in the freezer.  So when you are ready to serve it, allow it to sit out on the counter for a few minutes, before serving.
If you can’t find allulose, you can use 2/3 cup of monk fruit or Swerve confectioners instead.  Just know that without allulose, this ice cream will freeze more solid, so you’ll want to take it out 10 minutes or so before serving.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Dessert
Cuisine American
Calories 230kcal
Nutrition Facts
Keto Coconut Ice Cream
Amount per Serving
Calories
230
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
14
g
88
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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*Originally published on June 10, 2018, updated on August 5, 2022 with improvements to the recipe, new photos, helpful tips and information.

Bible verse of the day

It is the LORD your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.
5 from 4 votes

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Recipe Rating




24 Comments

  1. 5 stars
    I know there’s some controversy about erythritol but if I use if in place of Allie ( which is far more expensive) will it effect the texture of the ice cream?

    1. I have found that allulose gives you the creamiest texture, but erythritol will work if that’s all you have.

  2. 5 stars
    This took me back to my childhood. When I was young, my favorite ice cream flavor was nutty coconut. I added 1/8 cup of cashews, macadamia nuts and pistachios to the mix. Wow was it wonderful!! Thank you so much for the recipe.

  3. 5 stars
    This was phenomenal. The only addition was that I steeped the custard with Kaffir Lime leaves from our tree and topped the ice cream with toasted coconut. My family could not believe it was Keto.

    1. That’s wonderful, glad everyone liked it. I love your steeping the custard in Kaffir Lime leaves, that’s genius! I use them in my Thai red coconut curry, they add so much flavor!

  4. 5 stars
    I’m dairy free so substituted the one cup of heavy cream for one cup of almond milk and the texture came out great… just kept in the ice cream maker for an additional 10 minutes. I will definitely make again. Thank you!

  5. Hi,i have the custard cooling now,but I was wondering should I add a little xantham gum to keep ice crystals from forming,or help with a smooth texture?

    1. Hi Jannette,
      You could pour it into a large container and place in the freezer. Stir every 30 minutes or so, until frozen. I hope that helps!

    1. Hi Anne,
      No, you would add right after the custard has been made, along with the salt and extracts. It was shown in the video, but left out of the recipe steps. I’ve corrected them to reflect this, thanks for bringing this to my attention!

  6. Is there a substitute for the heavy whipping cream? Maybe a can of coconut cream? Dairy upsets my stomach but I loooove coconut and this recipe looks delicious!

    1. Hi Ashley,
      I’m honestly not sure if that would work, because I’ve never tried it. The flavor would certainly be perfect! If you do try it, please let me know how it turns out.