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Keto Coconut Ice Cream

  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: Chill time: 3 hours, Freeze time: 5 hours
  • Total Time: 8 hours and 15 minutes
  • Yield: 8 1x


This Coconut Ice Cream is a decadent keto dessert. Rich, creamy, and satisfying. It’s barely sweet, so you have the option to sweeten it a little bit if you wish to.



2 cans of coconut milk (15 oz each)

2 cups heavy cream

1/4 cup swerve confectioner’s sweetener

1 teaspoon pure vanilla extract

a pinch of salt


  1. Put the coconut milk in the fridge and let it chill for at least 3 hours.
  2. Spoon coconut cream into a large bowl. Leave the liquid in the can. Beat coconut cream until creamy and then set aside.
  3. In a separate bowl, beat heavy cream until stiff peaks form. Add sweetener and vanilla.
  4. Combine whipped coconut and whipped cream in a loaf pan.
  5. Freeze for about 5 hours.


To get better results, let the coconut milk chill overnight.

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