A smooth, creamy and refreshing coconut ice cream made with coconut milk, extract, shredded coconut with a hint of lime zest!
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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, but this one has a little twist... of lime!
It's a perfect refreshing summer treat!
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.
What's in Keto Coconut Ice Cream
- Heavy cream
- Unsweetened full fat coconut milk
- Egg yolks
- Swerve confectioners
- Vanilla extract
- Coconut Extract
- Unsweetened shredded coconut
- Lime
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Coconut Ice Cream
Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night.
Add the heavy cream and coconut milk to a saucepan over medium heat and heat to a gentle simmer.
Whisk the egg yolks and swerve together, then set aside.
Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
Remove from the heat and whisk in the salt, shredded coconut, vanilla and coconut extracts and allow to cool for a few minutes.
Cover with plastic wrap, making sure the plastic is touching the custard, so it doesn't form a skin.
Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
Remove the chilled custard from the fridge, stir in the lime zest and pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 25 minutes).
Once it’s the consistency of soft-serve, it’s ready! Store in the freezer.
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.
More Keto Coconut Recipes
- Coconut Shrimp with Dipping Sauce
- Thai Curry Coconut Grilled Chicken
- Coconut Lime Cupcakes
- Coconut Lime Fat Bombs
- Thai Coconut Curry Chicken Soup
- Coconut Granola
- Strawberry Coconut Fat Bombs
- Thai Red Curry Coconut Pork
More Keto Frozen Sweet Treats
- Neapolitan Popsicles
- Strawberry Cheesecake Popsicles
- Vanilla Chocolate Chip Ice Cream
- Strawberry Coconut Popsicles
Shop my favorite products on Amazon and check out my Keto Pantry List!
Keto Coconut Ice Cream
Recipe Video
INGREDIENTS
- 1 cup heavy cream
- 13.5 ounce can unsweetened full fat coconut milk
- 3 egg yolks
- ½ cup swerve confectioners
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure coconut extract
- ½ cup unsweetened shredded coconut, very finely shredded
- Zest of 1 lime, optional
- Pinch of salt
INSTRUCTIONS
- Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze overnight. Add the heavy cream and coconut milk to a saucepan over medium heat and heat to a gentle simmer.
- Whisk the egg yolks and swerve together, then set aside. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
- Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
- Remove from the heat and whisk in the salt, shredded coconut, vanilla and coconut extracts and allow to cool for a few minutes. Cover with plastic wrap, making sure the plastic is touching the custard, so it doesn't form a skin.
- Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
- Remove the chilled custard from the fridge, stir in the lime zest, then pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 25 minutes).
- Once it’s the consistency of soft-serve, it’s ready! Store in the freezer.
RECIPE NOTES
*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, Allulose, or Monk Fruit.
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Lisa
That looks delicious!
Keto Cooking Christian
Thanks!
TAMI
How much of the prepared ice cream equals one serving?
Keto Cooking Christian
1/6th of the entire batch is a serving.
Christina Wickman
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.
Keto Cooking Christian
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!
Merri
Can you use monkfruit ?
Keto Cooking Christian
Yes, you sure can!!
Christina
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!
Keto Cooking Christian
That's wonderful, glad it turned out great for you!
Lisa Ragan
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?
Keto Cooking Christian
You can, but I don't think that will have a huge impact to be honest.
Jannette
I don’t have an ice cream maker 😢 how can I make it with out?
Keto Cooking Christian
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!
Anne
When do I add in the 1/2 cup shredded coconut? With the lime zest I assume...?
Keto Cooking Christian
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!
Ashley
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!
Keto Cooking Christian
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.