This coconut ice cream is smooth, creamy and so refreshing! Made with coconut milk, coconut extract, shredded coconut and a bit of lime zest, this ice cream is packed with flavor!
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 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.
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 and 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.
Makes 6 Servings
Macros: Fat 21 grams – Protein 4 grams – Carbs (net) 3 grams
- 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
-
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 and 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.
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.
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.