Ice Cream - Coconut

6 Servings


13.5 ounces –Un-

sweetened coconut milk

(1 can)

2/3 cup –Swerve or

your favorite sugar


2 teaspoons –vanilla extract

3 Tbsp –coconut extract

1/4 cup –unsweetened

organic coconut flakes

2 Tbsp –heavy

whipping cream


  1. In a small pot combine the coconut milk, sweetener and coconut flakes.
  2. Cook on medium – high heat for 6-10 minutes. Stir frequently and turn off the stove.
  3. Add the Vanilla and coconut extract. Stir until combined.
  4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
  5. Set aside to cool for 5 – 10 minutes.
  6. Pour into a shallow lined baking dish and freeze for 2 hours.
  7. Break frozen mixture into pieces and transfer to a food processor or blender.
  8. Blend or pulse until you have a shaved ice consistency.
  9. Gradually add the Heavy whipping cream until you reach a soft-serve ice cream texture.
  10. Transfer ice cream to an airtight freezer container.
  11. Freeze for at least 1 hour or until the mixture is firm enough to scoop

Tips / Suggestions


Keto With Lee

Ice Cream – Coconut

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***