Keto Dairy Free 3 Ingredient 2 Minute Ice Cream
This recipe is designed to teach everyone how to make quick keto dairy free ice cream
Servings 6 servings
Ingredients
- 13.5 oz can full fat coconut milk
- 1 cup full fat coconut milk or milk of choice
- 1/4 cup cocoa powder
- 1/3 cup granulated Swerve or granulated sweetener of choice. optional this is optional but STRONGLY suggested
- 1/8 tsp salt, optional I only use this about half the time I make it. It does bring out the flavor of the ice cream a little but it still tastes great without it
Instructions
- Pour the coconut milk into ice trays and allow to freeze overnight.
- Place the coconut milk cubes and all the other ingredients into a large blender or food processor. (make sure the blender or processor is able to blend ice)
- Pulse on medium for a few seconds just to break up the ice. Blend on medium high for 1 minute.
- Scrape down the sides of the blender if needed. Blend on medium high another minute or until the mixture is completely smooth (if using a Ninja Cafe IQ blender use the ice cream setting 2 times)
- Serve immediately if you want more of a soft serve texture or freeze at least 2 hours for more of an ice cream texture.
- Store leftovers is an airtight container in the freezer. If frozen for more that 3-4 hours the ice cream will freeze solid. For tips on how to prevent the ice cream from freezing solid check out my video on Keto Ice Cream That Stays Scoopable or leave it at room temperature for 15-20 minutes or until desired consistency. See notes for other flavors
Notes
This recipe yields about 1 1/2 pints (6 cups) of ice cream. 1 serving equals about 1/2 cup of ice cream
1 serving yields about 5 grams of net carbs
Other flavors: Vanilla, omit cocoa powder and add up to 2 tsp vanilla extract before blending
Chocolate mint, add 1/4 tsp mint extract before blending
Chocolate strawberry, add 2 cups of frozen strawberries before blending