Keto vanilla ice cream
- Preparation and cooking time
- Prep:
- plus 3-4 hours freezing
- Easy
- Serves 6
Skip to ingredients
- 400ml can coconut milk
- 3 tbsp nut butter(we used almond butter)
- 4 tbsp xylitolor any sweetener of your preference
- 1 tbsp vanilla extract
Nutrition: Per serving
- kcal200
- fat15g
- saturates10g
- carbs11g
- sugars2glow
- fibre1g
- protein2g
- salt0.08g
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.
