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.
How to Make Low Carb Coconut Ice Cream
Ingredients
1 cup heavy cream
13.5 ounce can unsweetened full fat coconut milk
3 egg yolks
1/2 cup swerve confectioners
1 teaspoon pure vanilla extract
1/2 teaspoon pure coconut extract
1/2 cup unsweetened shredded coconut, very finely shredded
Zest of 1 lime (optional)
Pinch of salt
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.
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!
Homemade Coconut Ice Cream- Keto, Low Carb & Sugar Free
INGREDIENTS
- 1 cup heavy cream
- 13.5 ounce can unsweetened full fat coconut milk
- 3 egg yolks
- 1/2 cup swerve confectioners
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 1/2 cup unsweetened shredded coconut very finely shredded
- Zest of 1 lime optional
- Pinch of salt
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, 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.
NOTES
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?
You can, but I don’t think that will have a huge impact to be honest.
I don’t have an ice cream maker 😢 how can I make it with out?
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!
When do I add in the 1/2 cup shredded coconut? With the lime zest I assume…?
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!
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!
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.