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After being in Keto for almost two months, I’d say that the biggest struggle is not eating sweets. I, like a lot of people out there, like something sweet at the end of each meal. Unfortunately, I haven’t found a place here in Hawaii where they sell keto-friendly desserts (recommendations?). So, my only option is to make my own desserts because depriving myself isn’t something I’m willing to do. I’ve made Keto cheesecake that came out well but I’ll have to improve it a bit before I share the recipe. Now, my Keto coconut ice cream is something I can be proud of. The texture is similar to regular ice cream and it doesn’t freeze up hard after days in the freezer.
Few tips before I get to the recipe:
- Don’t experiment just yet until you mastered the base. It took me three disappointing tries before I could say “this is it”. Why? Because I couldn’t keep myself from experimenting too soon.Invest on an ice cream maker. Doesn’t have to be the expensive kind but choose a decent one with good reviews. I got my Aicok Ice Cream Maker from Amazon for $40 and it has 4.5 average reveiws. So far, it’s doing its job pretty good.Get quality ingredients. For the coconut milk, get the highest fat content you can find. For the sugar replacement, I use Bochasweets (I will write about it in another post). In Keto, the sugar alternatives tend to have after tastes but Bochasweet doesn’t and it tastes exactly like sugar.
With that being said, let’s get to it.
Preptime: Long time
Yeild: 2.25 pints
Serving Size: 1/2 cup
Here are the things you will need to make Keto Vanilla Coconut Ice Cream:
1 cup heavy whipping cream1 can of full cream coconut milk (don’t ever use light)
5 large egg yolks
3/4 cup Bochasweets sugar
1 tbsp vanilla
Ice cream maker
Heavy bottom pan
2 bowls- 1 for mixing the eggs and 1 for cooked base
Small basin with ice
- Put the ice cream maker container into the freezer (as directed by the manufacturer). The one I have takes over 12 hours to totally freeze up. The indicator that it’s ready is if you shake it, there is no liquid sound.
- Put one of the bowls on the ice bed and the strainer on top.
- Pour the whipping cream and coconut cream in the sauce pan and mix with a whisk, making sure there are no lumps.
- Turn on the stove and bring the mixture to a simmer, keep mixing and don’t burn it! What you want to see is the frothy top just before it’s fully boiling.
- Take it out of the heat and mix in the vanilla.
- Put the egg yolks and the sugar in the other bowl and mix it with the whisk until the color is light yellow. You can also use a blender which may be faster but a pain to clean up. Hence, I like the hand mixing and a bonus arm workout.
- Temper the egg-sugar mixture. This is critical because you don’t want your yolks scrambled which will be the case if you pour the eggs to the hot cream. To temper, get a cup of the cream mixture and slowly pour it in the egg mixture while continously mixing it. Then pour the tempered egg mixture into the cream while stirring.Put the sauce pan back into the stove on medium fire and don’t stop stirring. With the thermometer, watch the temperature.
- As soon as the custurd reaches 170 degrees, take it out of the stove and pour it to the bowl on ice through the strainer.
- Let it cool to room temperature and pop it to the fridge to chill.
- Once the ice cream maker container is ready and the ice cream base it chilled, transfer the custard to the container and churn as instructed by the machine manufacturer. It takes about half an hour.
- Once done, transfer the ice cream to a freezer-safe container and put it in the freezer for 4 hours or so to get the perfect texture.
If you want to make this as non-keto, just use regular sugar. But I promise, your family will like this keto-version just like mine does. As for toppings, so far I’ve used chopped strawberries and pecans and my recently discovered Hershey’s Sugar-Free Chocolate Syrup. I will start adding flavors into this recipe and will keep everyone posted.
Leave me a comment if you try this recipe, I’d like to know what you guys think.