Keto Coconut, Lime, and Cilantro Ice Cream
Tired of plain old vanilla and chocolate ice cream? Looking for an exciting, and Keto-friendly frozen treat? Want to get in on the trend of using herbs in desserts but don’t know where to start? This Keto coconut lime and cilantro ice cream is the answer to all your prayers. It combines refreshing tropical flavors into the perfect ice cream indulgence. Creamy coconut mixes with tangy lime and fresh cilantro for a dessert that’s equally at home as the finale to a fancy dinner party or eaten out of mug on a Tuesday night.
The Origins of Ice Cream
Ice cream has a long and storied history. The earliest references to a dish resembling ice cream are to flavored ices, which were invented in China as early as 3000 BC. In the West, Alexander the Great feasted on fresh snow sweetened with honey, but it was Marco Polo who introduced the Chinese ices to Western Europe.
The origins of modern ice creams found in supermarkets across America are in Italy in the late 17th century, where they added cream for the first time. Ice cream caught on and soon it was a delicacy enjoyed across Europe.
Ice cream appeared in America around the mid to late 18th century but it remained a dish for the elite until the 19th century, when the “ice house” was invented. From that time forward, ice cream grew in popularity becoming the beloved dessert we know today.
Other Herbaceous Ice Cream Ideas
Cilantro and lime are a perfect pairing but why stop there? Try one of these other spice and herb pairings for an easy and sophisticated twist. Just remember to bear in mind any differences in nutritional values between ingredients.
- Lemon and thyme
- Strawberry and basil
- Grapefruit and mint
- Turmeric and ginger
Or check out more Keto ice cream recipes!
No Churn No Problem
Don’t have an ice cream maker? Here are three no churn methods that will still give you the frozen goodness you crave.
- The Chill and Stir Method: This method couldn’t be easier. You chill down your ice cream base, place it in a sturdy dish or pan in the freezer, and stir vigorously every 30 minutes until fully frozen. Keto ice cream has two advantages here; the fat in the coconut milk contributes to a creamy texture and the erythritol inhibits the formation of ice crystals.
- The Bag Method: This method is messy but undeniably fun. It’s a great project to do with kids. You chill down your ice cream base and put in a tightly sealed Ziploc bag. Then you put that bag in another larger bag with ice and salt, seal the whole thing up and shake like crazy, being careful not to accidentally break the seal on the first bag. You should have soft ice cream in 10-15 minutes.
- The Quick and Dirty Method: If you don’t have time to make ice cream without a machine, you can freeze the base in popsicle molds and still enjoy the creamy goodness creamsicle style.
This tangy ice cream is easy yet sophisticated, the perfect end for any dinner party.
- 2 400ml cans of full-fat coconut milk
- Small handful of cilantro, finely chopped
- Juice and zest of 2 limes
- 2.5 Tablespoons erythritol
- Blend the coconut milk and cilantro and pour into a bowl. Cover and leave to infuse for 30 minutes. Strain the mixture through a fine mesh sieve, discarding the cilantro. Stir in the lime juice and erythritol and pour into the ice-cream maker.
- Churn the ice cream according to the manufacturer’s instructions and serve when ready.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 1 g
- Calories: 89
- Sugar: 0 g
- Fat: 10 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g