Name: Keto vanilla ice cream
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 400ml can coconut milk -; 3 tbsp nut butter (we used almond butter) -; 4 tbsp xylitol or any sweetener of your preference -; 1 tbsp vanilla extract -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Keto vanilla ice cream

1. 400ml can coconut milk -

2. 3 tbsp nut butter (we used almond butter) -

3. 4 tbsp xylitol or any sweetener of your preference -

4. 1 tbsp vanilla extract -

How to cook deliciously - Keto vanilla ice cream

1. Stage

An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.

2. Stage

After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream – this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it’s easy to scoop.