Coconut keto ice cream

The recipe for coconut ice cream, reminiscent of a fatty bomb dessert, is packed with tropical flavors, healthy fats, and even high levels of protein.

All of the ingredients in this recipe are great choices to help put your body into ketosis if you're not already in it. MCT oil is especially useful for this purpose.

To finish making your coconut ice cream mix, you have two options. You can transfer the mixture to a container with a lid and place it in the freezer for several hours. An alternative method (preferred option) is to use an ice cream maker. Whichever method you choose, the ice cream will turn out to be soft, aromatic and tasty.

Ingredients per serving

¼ a glass of unsweetened shredded coconut
2 pcs. egg yolks
1 cup heavy cream 30%
2 table. spoon. melted herbal butter or ghee or 2 tablespoons of MTC butter
1 table. spoon. melted coconut oil
2 table. spoon. vanilla extract

Steps. Preparation 25 minutes. Cooking 4 hours.

1.In a bowl, place the yolks and sweetener, beat with a mixer until the yolks turn pale yellow. Set aside.

2.Pour the cream into a saucepan and bring to a boil, stirring occasionally.

3.Remove from heat, add MTC butter, butter, vanilla extract and coconut oil and beat with a mixer to combine the ingredients.

4. Gradually pour the warm, thick, creamy mixture into the egg yolks while whisking.

5. Return the mixture to the saucepan and cook over medium heat, stirring with a wooden or silicone spoon, until it thickens enough (the mixture should remain on the back of the spoon without dripping). Remove from heat.

6. Add chopped coconut and beat until smooth.

7.Cover with plastic wrap and let it cool completely at room temperature.

8.If using an ice cream maker: place in the refrigerator and refrigerate for at least 4 hours; pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

9.If you are not using an ice cream maker, place the chilled mixture in the freezer immediately, using a container with a lid, and soak in the freezer for at least 4 hours.

10. Store ice cream in the freezer. Before serving, "heat" the ice cream for 5-10 minutes at room temperature.

The nutritional value Serving weight 398

Amount Per Serving % Daily Requirement *
Total fat 37.7g. 59%
Total Carbohydrates 7.2g. 3%
Sugars 4.6g.
Protein 5.3g. 11%

* Percentages are based on a 2,000 calorie diet. Your percentage will be higher or lower depending on your calorie needs.

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