Toasted Coconut Ice Cream

Why This Is Strictly Keto

Full-fat coconut milk, heavy cream and egg yolks make a naturally rich custard base, so no sugar-laden mix is needed. A powdered keto sweetener replaces the sugar, and the toasted coconut adds flavor and crunch.

Ingredients

• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
• 1 cup (240 ml) heavy cream
• 4 large egg yolks
• ⅓ cup (40 g) powdered erythritol or sweetener of choice
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• ½ cup (40 g) unsweetened shredded coconut

Instructions

1. Toast the coconut: Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden. Tip onto a plate to cool.

2. Warm the base: Heat the coconut milk, cream and salt in a saucepan until steaming but not boiling.

3. Make the custard: Whisk the egg yolks with the sweetener. Slowly whisk in a cup of the hot milk, then pour everything back into the pan. Cook over low heat, stirring constantly, for 6–8 minutes until the custard coats the back of a spoon.

4. Chill: Stir in the vanilla and strain into a bowl. Cool, cover and refrigerate for at least 4 hours or overnight.

5. Churn and freeze: Churn in an ice cream maker according to the manufacturer’s directions, folding in half the toasted coconut at the end. Freeze for 2 hours, then scoop and top with the remaining coconut.

Nutritional Info (per serving, approximate)

Tips

• The custard must be very cold before churning for a smooth texture.
• Without an ice cream maker, freeze in a shallow pan and whisk every 45 minutes for 3 hours.
• Let the ice cream soften for 5 minutes before scooping; keto ice cream freezes firm.