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Home / Recipes / Desserts / Coconut Ice Cream- Keto, Low Carb & Sugar Free

Coconut Ice Cream- Keto, Low Carb & Sugar Free

June 10, 2018 by Keto Cooking Christian 18 Comments

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A smooth, creamy and refreshing coconut ice cream made with coconut milk, extract, shredded coconut with a hint of lime zest!

bowl of coconut ice cream with shredded coconut and lime zest on top

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.

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!  

Coconut Ice Cream - Keto, Low Carb & Sugar Free

It's a perfect refreshing summer treat!

Coconut Ice Cream - Keto, Low Carb & Sugar Free

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.

How to Make Low Carb Coconut Ice Cream

Ingredients

  • 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.

Preparation

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.

Coconut Ice Cream - Keto, Low Carb & Sugar Free

More Low Carb frozen sweet treats to check out...

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!

Coconut Ice Cream - Keto, Low Carb & Sugar Free

Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free

A smooth, creamy and refreshing coconut ice cream made with coconut milk, extract, shredded coconut with a hint of lime zest!
5 from 2 votes
Print Save Saved! Review

Recipe Video

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Author: Julianne
Course: Dessert
Calories: 230
Servings: 6

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 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, 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

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.

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Nutrition Facts
Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free
Amount Per Serving
Calories 230 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g88%
Carbohydrates 4g1%
Fiber 1g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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*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. Share on Facebook Share on Twitter

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

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Filed Under: Desserts, Most Popular, Posts, Recipes Tagged With: all natural coconut ice crean, best keto recipes, best low carb recipes, coconut ice cream, easy keto recipes, easy low carb recipes, gluten free recipes, keto, keto coconut desserts, keto diet, keto ice cream, keto recipes, ketogenic diet, low carb coconut desserts, low carb ice cream, low carb recipes, sugar free ice cream

Bible verse of the day

He that keepeth the commandment keepeth his own soul; but he that despiseth his ways shall die.
Proverbs 19:16
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18 Comments
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Lisa
October 28, 2020 10:42 am

That looks delicious!

Reply
Author
Keto Cooking Christian
November 9, 2020 12:23 pm
Reply to  Lisa

Thanks!

Reply
TAMI
August 3, 2020 3:01 pm

How much of the prepared ice cream equals one serving?

Reply
Author
Keto Cooking Christian
August 5, 2020 5:44 pm
Reply to  TAMI

1/6th of the entire batch is a serving.

Reply
Christina Wickman
June 24, 2020 7:04 pm

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.

Reply
Author
Keto Cooking Christian
June 24, 2020 9:58 pm
Reply to  Christina Wickman

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!

Reply
Merri
June 3, 2020 7:38 pm

Can you use monkfruit ?

Reply
Author
Keto Cooking Christian
June 3, 2020 7:50 pm
Reply to  Merri

Yes, you sure can!!

Reply
Christina
April 20, 2020 12:28 am

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!

Reply
Author
Keto Cooking Christian
April 20, 2020 3:26 pm
Reply to  Christina

That's wonderful, glad it turned out great for you!

Reply
Lisa Ragan
February 13, 2020 2:19 pm

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?

Reply
Author
Keto Cooking Christian
February 13, 2020 10:05 pm
Reply to  Lisa Ragan

You can, but I don't think that will have a huge impact to be honest.

Reply
Jannette
June 6, 2019 10:41 pm

I don’t have an ice cream maker 😢 how can I make it with out?

Reply
Author
Keto Cooking Christian
June 7, 2019 8:57 pm
Reply to  Jannette

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!

Reply
Anne
February 2, 2019 7:53 pm

When do I add in the 1/2 cup shredded coconut? With the lime zest I assume...?

Reply
Keto Cooking Christian
February 2, 2019 8:02 pm
Reply to  Anne

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!

Reply
Ashley
January 12, 2019 7:10 am

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!

Reply
Keto Cooking Christian
January 12, 2019 9:48 am
Reply to  Ashley

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.

Reply

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Keto Cooking Christian

I'm Julianne, welcome!  Eating healthy doesn't mean you have to sacrifice great flavor.  I offer tasty and indulgent Keto & Low Carb recipes that will never leave you feeling deprived! More about me...

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