Keto Ready Coconut Ice Cream

Keto Ready Coconut Ice Cream

An easy no-churn ice cream – deliciously creamy!


  • 400ml can coconut milk (full fat)
  • Pinch of sea salt
  • 475g whipping cream
  • 4 tsp vanilla extract
  • 2/3 tsp stevia
  • 1/4 tsp xanthan gum, gluten free
  • For serving
  • Drizzle agave nectar
  • Handful of pistachio nuts (60g), finely chopped or handful of pomegranate seeds (70g)

Preparation time:

Cooking time:

Skill level:





  1. Combine coconut milk, stevia, salt, and 2 tsp vanilla extract in a saucepan. Whisk until all the solids from the coconut milk have been dissolved and the mixture is smooth.

  2. Sprinkle xanthan gum little by little and blend until fully combined. Pour the mixture into a bowl, cover with a layer of cling wrap laid directly over the vanilla mixture and allow the mixture to cool completely. The texture will be thick and jelly-like.

  3. Add whipping cream to a large chilled bowl and whisk until soft peaks form. Mix in remaining 2 tsp vanilla extract and the cooled vanilla mixture.

  4. Transfer ice cream to a sealable container and place in the freezer until frozen for 4-6 hours or overnight.

  5. For serving: drizzle agave nectar, handful of finely chopped pistachio nuts or a handful of pistachio seeds.

Nutritional information per serving:









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