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Chocolate Coconut Milk Ice Cream

Course Desserts
Cooking time Over 1 Hour
Skill Level Beginner
Prep Time 10 minutes
Freeze time 3 hours
Total Time 3 hours 10 minutes
Servings 4 people
Calories 235123123kcal

Ingredients

  • 13½ ounces coconut milk (1 can)
  • ¼ cup erythritol powdered
  • ¼ cup cocoa powder unsweetened
  • 1 teaspoon vanilla extract
  • Stevia to taste

Instructions

  • In a blender, mix together 13½ ounces coconut milk , ¼ cup cocoa powder , ¼ cup erythritol, and 1 teaspoon vanilla extract.
    ¼ cup erythritol, ¼ cup cocoa powder, 1 teaspoon vanilla extract
  • Taste mixture, add liquid Stevia to taste.  Erythritol helps to sweeten the cocoa powder, but sometimes a couple extra drops of liquid Stevia adds the perfect amount of sweetness.  Be careful not to add too much Stevia.  Try to add 2-3 drops at a time.
    Stevia to taste
  • Place mixture in a freezer safe dish.  Freeze for 2-3 hours.  When ready, the mixture will be soft and creamy.
  • This ice cream is best to serve right away.  If it freezes for more than 2-3 hours, it will harden.  If it does harden, then make sure that you pull it out of the freezer at least 30 minutes before you want to serve it.
  • Garnish with your favorite low-carb toppings: pecans, coconut flakes, keto-friendly chocolate chips.

Nutrition

Calories: 235kcal | Net carbs: 17g | Fat: 24g | Protein: 3g