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Sugar-Free Coconut Cream Keto Ice Cream

Name: Sugar-Free Coconut Cream Keto Ice Cream
Prep time: 20 min
Total time: 200 min
Yield: 30 servings
Cuisine: International
Ingredients: 225 g cream cheese (softened); 240 ml thick coconut milk; 96 g erythritol (powdered); 0.25 tsp vanilla; 1 tsp xanthan gum; 30 ml food glycerin; 3 tbsp coconut oil; 480 ml heavy cream (35%)

Silky keto ice cream whipped from cream cheese, coconut milk and heavy cream, sweetened with erythritol. Enriched with coconut oil and a hint of vanilla.

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20 min prep / 200 min total

103 kcal

1.2g protein

30 servings

Easy

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Ingredients

Instructions

Beat 225g softened cream cheese with 240ml thick coconut milk until lump-free.
Whisk in 96g powdered erythritol, 1/4 teaspoon vanilla and 1 teaspoon xanthan gum gradually.
Add 30ml food glycerin and 3 tablespoons coconut oil; combine thoroughly.
Whip 480ml heavy cream to soft peaks and fold into the base in three additions.
Transfer to a container and freeze for at least until scoopable.