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Coconut Ice Cream
Top with a sprinkle of unsweetened shredded coconut or chopped nuts for added crunch.
Pair with a few fresh berries for a burst of natural sweetness.
Drizzle with a small amount of sugar-free chocolate sauce for an extra treat.
Serves
Prep Time
Total Time
Calories
Protein
Fat
Carbs
Tags:
Ingredients
2 cans (28 oz) full-fat coconut milk
1 cup unsweetened almond milk
1/2 cup low-carb sweetener (erythritol or stevia)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 scoops low-carb vanilla protein powder (20-30 grams of protein)
1/2 cup unsweetened shredded coconut (optional for texture)
Directions
In a blender, combine coconut milk, almond milk, sweetener, vanilla extract, and salt. Blend until well combined.
Add the protein powder and blend again until smooth and creamy.
If desired, fold in the shredded coconut for added texture.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm.
Allow the ice cream to soften for a few minutes before serving.
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