This keto vanilla ice cream, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your sweet tooth just because you’re on the keto diet.
- 13.5 oz coconut milk
- 1/4 tsp. kosher salt
- 2 c. heavy cream
- 4 tsp. vanilla extract
- 3/4 tsp. all-natural sweetener
- 1/5 tsp. gluten-free xantham gum
Heat a saucepan over medium heat.
Combine 2 teaspoons of vanilla extract, coconut milk, sweetener, and salt to a saucepan. Whisk until all the solids from the coconut milk have been dissolved and the mixture is smooth.
Sprinkle xanthan gum little by little and blend until fully combined. Pour the mixture into a bowl, cover with a layer of cling wrap laid directly over the vanilla mixture, and allow the mixture to cool completely. The texture will be thick and jelly-like.
Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in remaining 2 teaspoons of vanilla extract and the cooled vanilla mixture.
Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours minimum).