About
If you love good old vanilla ice cream you will love this keto version without all the guilt and full of homemade vanilla bean flavor. I opted to use a vanilla bean paste to achieve beautiful vanilla bean specks, but you can use regular vanilla extract (7 grams = 1 teaspoon).
Ingredients
- 8 ounce raw coconut cream
- ½ cup swerve confectioners sugar
- 2 cup heavy cream
- ¼ cup swerve confectioners sugar
- 7 gram vanilla bean paste by queen
Instructions
- Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend ¼ cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
- In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve, vanilla bean paste and a pinch of kosher salt and continue mixing until stiff peaks form.
- Add a big scoop of cream to the mixed coconut cream and fold in to lighten the mixture.
- Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine.
- Scoop into a parchment lined loaf pan. Freeze for at least 4 hours. Allow to defrost at room temp until soft enough to scoop.
Nutrition Facts
- Servings: 8
- Calories: 297.7kcal/1245.5kJ (per serving)
- Fat: 31.3g (per serving)
- Carbs: 17.5g (per serving)
- Protein: 2.7g (per serving)
