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coconut milk ice cream

Keto Coconut Milk Ice Cream

Course: Dessert
Cuisine: Low Carb, vegan
Keyword: Sugar free ice cream
Prep Time: 10 minutes
Freezing time: 5 hours
Servings: 8 servings
Calories: 183kcal
Author: Angela Coleby
Just 3 ingredients makes a creamy ice cream for coconut lovers
Print Recipe


  • 26 oz coconut milk 2 13oz tins
  • 1 teaspoon vanilla extract
  • ½ cup allulose or other low carb sweetener


  • Put the cans of the coconut milk in the fridge overnight.
  • Take the coconut milk cans out of the fridge and tip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).
  • Pour the liquid out of the can in one bowl, and in another scrape the thick cream left behind (this is what you use for the ice cream).
  • Place the thick coconut cream in a bowl, add the vanilla essence and allulose and whisk until blended.
  • Pour the mixture into an airtight container. Place in the freezer.
  • Check every hour and give the ice cream a stir to distribute the ice crystals evenly.
  • Allow to slightly thaw before serving


Makes 8 servings
Stores in the freezer for 2-3 months.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 183kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g