The Best Sugar Free Coconut Ice Cream has landed! 3g carbs per scoop or (75ml) ice lolly.
It’s creamy, velvety, and the taste is outstanding. If you’ve tried keto recipes that use coconut milk or coconut cream, you know that they turn out quite bland.
Not this one! It’s super-duper full of coconut flavour, thanks to the one ingredient I discovered recently. And no, it’s not an artificial ‘flavouring’.
To me, it tastes just like the coconut gelato I used to enjoy in Italy in my pre-keto days, and the texture is almost identical.
How to Make The Best Sugar Free Coconut Ice Cream
You’ll need an ice cream machine. Any cheap one will do, but it’s essential. With the quantities in the default recipe, I fill 7 lolly moulds (75ml capacity each), which is equivalent to one scoop if you’d rather pour your ice cream into a tub.
The main ingredient is creamed coconut. The type that comes in a solid block.
Forget coconut milk or coconut cream. They are mostly water and coconut concentrate (whatever that is), plus additives and preservatives in various quantities. It comes as no surprise that ice cream made with them has barely any coconut flavour. Creamed coconut, on the other hand, is just coconut flesh, no preservatives or additives of any kind (do check ingredients on the packaging just in case). Blue Dragon and Tropical Sun are my UK favourites and definitely 100% coconut – nothing else.
Beef gelatine is a wonderful thing in ice cream: it makes it less icy as it absorbs the water content. A little bit of glycerine (easily available in most food stores) also helps, so don’t omit it.
The dairy milk and double cream combo delivers creaminess without the ‘heavy’ taste of just cream. Again, don’t substitute if you want a delicious coconut ice cream that isn’t sickly.
My choice of sweetener for anything that doesn’t require baking is usually allulose. Allulose doesn’t crystallise once melted, so you won’t get the grittiness and cooling effect of erythritol. If you must use erythritol, make sure it’s powdered. As always, I add a bit of pure stevia powder to increase the sweetness, as I don’t like to use bulk sweeteners in large quantities, even if they are from natural sources.
The allulose I use is from the U.S. (Allulose Plus, from Wholesome Provisions). It’s not available in the UK (a pity, because it’s the absolute best), but iHerb sells various allulose brands you can choose from. You will probably need to increase the amount because standard allulose isn’t as sweet as Allulose Plus. Or you can add a bit more stevia – but be careful because pure stevia can make things bitter if you use too much.
The process
Make sure to place the ice cream maker bowl in the freezer overnight.
Bloom the gelatine for 10 minutes. Heat the gelatine water, sweeteners and creamed coconut, and stir until you obtain coconut milk. Cool it, add the other ingredients, whip the mixture, then pour it into your ice cream maker. Mine is ready in 10 minutes. Your machine may take more or less time. Keep an eye on it, and switch it off before it gets too solid and un-pourable (unless you plan to eat it immediately).
That’s it folks. You’ve just made The Best Sugar Free Coconut Ice Cream.
P.S. In case you fancy the lolly moulds in the photos, they’re from Temu (no affiliation), item n. XB3579881. They are a much better design and cheaper than the standard mini moulds available on Amazon. No leaks, no wooden sticks to find replacements for, a clever clip-on stick system for easy extraction, and lids to make them stackable.
Enjoy!
The Best Sugar Free Coconut Ice Cream
Ingredients
- 100 g creamed coconut (block)
- 200 g water
- ¾ tsp beef gelatine powder (U.S. option HERE)
- 30 g allulose (Allulose Plus U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 100 g whole dairy milk
- 100 g double cream (U.S. = heavy cream)
- 6 g glycerine (U.S. option HERE)
Instructions
- freeze your ice cream maker bowl for 24 hours or at least overnight.
- put water in a small saucepan, sprinkle gelatine, stir, and leave to bloom for 10 mins.200 g water, ¾ tsp beef gelatine powder
- crumble the creamed coconut and add it to the gelatine-water together with sweeteners; heat while stirring almost constantly, until you obtain coconut cream (do not let it boil).100 g creamed coconut, 30 g allulose, ½ tsp pure stevia powder
- transfer the coconut cream to a 1L Pyrex jug, let it cool to room temperature, then place it in the fridge or freezer until chilled.
- once the coconut cream is fridge-cold, add dairy and glycerine, and whip with an electric whisk for 1 min.100 g whole dairy milk, 100 g double cream, 6 g glycerine
- assemble the ice cream machine and insert the frozen bowl.
- give the coconut liquid a brief final whip, start the machine, and immediately pour the mixture into the spout or opening.
- let your machine churn until the liquid has thickened to very soft ice-cream consistency.
- pour the ice cream back into the Pyrex jug, including any solids that may have stuck to the walls or bottom - you may need to use your electric whisk to amalgamate liquids and solids until you obtain a dense but pourable mixture.
- transfer to a freezer-suitable container or individual moulds.
Notes
Nutrition
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Very coconut-y, creamy, and indulgent.
Can I use coconut milk instead of the dairy milk portion?
Sorry for the late reply Joanne, I’ve just found your message in spam for some weird reason.
Using dairy milk creates a more velvety-smooth texture. But yes, you can use coconut milk, although the result will be more icy due to the high water content of coconut milk.
Oh my! This ice cream is full of coconut flavour, lusciously creamy and easy to scoop. If you prefer lollies, you’ll be happy to know that you can eat them straight out of the freezer and they won’t drip. Amazing!