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Coconut lovers are in for a new favorite with this creamy ice cream recipe.
Ingredients
- 1 1/2 cups (96 g) of coconut flakes
- 1 can (400 ml) of full-fat coconut milk, room temperature
- 26 oz (approx 3 1/4 cups) (780 ml) of coconut cream
- 5 Tablespoons (60 g) of erythritol
Instructions
- Using a dry, non-stick pan, toast the coconut flakes until dark golden. Remove from heat and set aside to cool.
- Shake the can of coconut milk and pour into a large bowl. Add the coconut cream and use a whisk to combine well. Stir in the sweetener and the toasted coconut.
- Churn the mixture according to your ice cream maker’s instructions.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 5 g
Nutrition
- Calories: 358
- Sugar: 3 g
- Fat: 36 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 1 g