Keto vanilla ice cream
- Preparation and cooking time
- Prep:
- plus 3-4 hours freezing
- Easy
- Serves 6
Skip to ingredients
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
Method
- STEP 1
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.
- STEP 2
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.
