Keto Recipes

Coconut Ice Cream Recipe

By Bree

Fat Bomb Keto Coconut Ice Cream

This easy coconut ice cream is made without coconut milk. It’s creamier, but still has all the benefits that coconut has to offer.

Fat Bomb Keto Coconut Ice Cream

Another really good coconut treat to make are these chocolate covered coconut fat bombs if you’re looking for sweet portable snack.

Coconut Fat Bombs

Coconut Fat Bombs

VIEW RECIPE Net Carbs: 3.2g

How to Make Coconut Ice Cream

The very first thing that you’ll want to do when making this ice cream is to place your egg yolks into a bowl with your choice of low carb sweetener (as always, I strongly recommend that you use Stevia).

Fat Bomb Keto Coconut Ice Cream

Whereas once upon a time, folks tended to shy away from the yolks of the eggs due to their fat and cholesterol content, we now realize that doing so was a mistake.

You may also like: Avocado Ice Cream

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Avocado Ice Cream

VIEW RECIPE Net Carbs: 3.9g

The yolks of the eggs are where you will find the vast majority of their nutrients. Granted, if you’re an individual who is at risk of developing cardiovascular disease, you should keep your dietary cholesterol intake to a moderate amount.

(1) The good news is that by following a keto diet, you can begin to dramatically reduce your risk of cardiovascular disease by losing excess weight. (2)

Fat Bomb Keto Coconut Ice Cream

After mixing your egg yolks and sweetener together, turn your attention to heating up your heavy cream in a medium-sized saucepan. Once your cream is simmering, remove it from the heat and add in the MCT oil and vanilla extract, along with your melted coconut oil and grass fed butter or ghee. All of these ingredients are fantastic choices for helping to shift your body into ketosis if you aren’t already in it, especially the MCT oil.

Cookies and Cream Ice Cream

Cookies and Cream Ice Cream

VIEW RECIPE Net Carbs: 5.1g

Despite the fact that coconut fats are mainly comprised of saturated fats, these types of medium chain triglyceride (MCT) fatty acids they contain are actually quite beneficial when it comes to losing weight and improving overall blood cholesterol levels. (3)

Fat Bomb Keto Coconut Ice Cream

Next, you’re going to want to gradually add your cream mixture in with your egg yolk mixture before returning everything to the saucepan and cooking it over a medium heat again. Stir your combined mixture with a wooden spoon until it thickens enough to coat the back of it. Once the mixture has thickened enough, remove it from the heat and then add in your shredded coconut flakes.

Easy Chocolate Chip Ice Cream Recipe

Easy Chocolate Chip Ice Cream Recipe

VIEW RECIPE Net Carbs: 2g

Not only does the shredded coconut help to add even more great tasting tropical flavor to your ice cream, but studies have also indicated that even just the flakes of coconuts are capable of lowering cholesterol in humans! (4)

In order to finish off this coconut ice cream recipe, you have two options. You can either transfer the mixture to a container and freeze it for a few hours so that it sets properly. The alternative method (and my personal preferred option) is to use an ice cream maker. Whatever method you decide on, you’re going to feel like you’re in heaven once you indulge in this tropical tasting frozen treat.

P.S. If you’re looking for another recipe rich in MCT, also try this bulletproof coffee ice cream recipe: https://ketopots.com/keto-bulletproof-coffee-ice-cream

Bulletproof Coffee Ice Cream

Bulletproof Coffee Ice Cream

VIEW RECIPE Net Carbs: 2g


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Fat Bomb Keto Coconut Ice Cream

Coconut Ice Cream Recipe

  • Author: Bree
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dessert
  • Cuisine: American
Scale

Ingredients

  • ¼ cup unsweetened finely shredded coconut
  • 2 egg yolks
  • ¼ cup or to taste granulated Stevia or other low carb granulated sweetener
  • 1 cup heavy cream
  • 2 tbsp melted grass fed butter or ghee
  • 2 tbsp MTC oil
  • 1 tbsp melted coconut oil
  • 2 tbsp vanilla extract

Instructions

  1. In a bowl place the yolks and sweetener and beat until pale. Set aside.
  2. In a medium saucepan bring the heavy cream to a simmer.
  3. Remove from the heat, add the MTC oil, butter, vanilla extract and coconut oil and whisk to combine.
  4. Gradually pour the warm heavy cream mixture into the egg yolks, whisking constantly.
  5. Return the mixture to saucepan and cook over medium heat, stirring with a wooden spoon until it thickens enough to coat the back of a spoon.
  6. Remove from the heat.
  7. Add the shredded coconut and whisk to combine.
  8. Cover with plastic wrap and let it cool completely.
  9. Transfer to a refrigerator and chill for at least 4 hours, or overnight.
  10. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Nutrition

  • Serving Size: 1
  • Calories: 398
  • Carbohydrates: 7.2 g
  • Fat: 37.7 g
  • Sugar: 4.6 g
  • Protein: 5.3 g
  • Fiber: 3 g
Notes

If you don’t have an ice cream maker, transfer the mixture to a container and freeze for minimum 4 hours or until set.

When ready to serve, thaw for 5-10 minutes then scoop with an ice cream scoop.

Keywords: ice cream, coconut

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