This low carb coconut vanilla ice cream is the perfect ending for any meal!
I know I’ve been doing a lot of low carb dessert recipes lately, but the truth is, unless I know I can have dessert, a new way of eating just isn’t going to work for me.
I know it’s all in my head, and probably a throw-back to eating emotionally. But I figure if I’m going to restrict what I eat, I need to know I can have a treat or twenty to fall back on if I feel like I want it. I mean, life has way too many special moments that call for dessert, am I right?
Mini Chef and I love to have a little bowl of ice cream while we watch a movie. It’s become somewhat of a weekly tradition this summer, and it’s something we both look forward to.
However, this time around, he told me that he was getting tired of the coconut flavor. Ha! Picky, picky! But at the very least, you can rest assured that there will be more flavors coming your way. So I guess his pickiness pays off for you and me, and probably him as well.
But while he’s busy being bored with coconut flavor, I’m more than happy to enjoy this delicious treat all by my self! I mean, if he doesn’t want it, that’s all the more for me! Right? (In moderation… of course… ehem….)
LOW CARB COCONUT VANILLA ICE CREAM RECIPE:
Make your own vanilla ice cream at home! It's low carb and it's totally delish!
- 4 large egg yolks (pasteurized eggs are safest)
- 1/4 cup erythritol
- 1 (15 oz.) can full-fat coconut milk
- 1/2 cup MCT oil
- 2 tsp. pure vanilla extract
- 1/8 tsp. salt
Add all ingredients to a blender, and blend for about 20 seconds, or until everything is well combined.
Transfer the mix to your ice cream maker and proceed with the machine's directions.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Thank you for this recipe, it was super easy and taste so good!! I added extra vanilla and some lavender extract, I’m sure you could flavor this any way and it will be yummy
Could you double the recipe but use the same amount of MCT oil?
Debora – I don’t recommend it because the oil gives it much of it’s smoother texture.
Thanks for these 3 recipes using MCT oil. I’m kinda getting tired of bulletproof coffee, so I’m looking around for recipes using this oil. I’m a firm believer that MCT oil is a key in my losing more weight as of late. I need all the recipes I can find to incorporate it into my eating habits. I think you can also bake with it, but not sure about frying.
Judy – No, MCT oil is not for frying. Coconut oil has a smoke point of 350 F. So even that shouldn’t be used in super high temperature cooking. But MCT oil is even more fragile. I liken it to olive oil. Best used cold.
I had yolks leftover from making bread and a new ice cream maker so I decided to try this.
I used Swerve powdered and switched 1/2 tsp of vanilla for coconut extract. Mostly froze it then I put it in popsicle molds. Portion control with 1 carb per pop. It made 8 pops with a bit left over for tasting.
Love the coconut flavor. Very creamy. A bit too sweet for me, but I like it.
Will half the sweetener next time. Considering coating with chocolate to get the frozen mounds bar effect. Hope it gets hard enough to get out of the molds. Will find out tomorrow. ????
Kathryn – What a great idea!! If they don’t come out easily, just run a little warm water over the molds as you gently pull. It takes a couple minutes, but it works. I hope you enjoy them! The chocolate idea sounds amazing!!
Why do you add MCT oil to this? Isn’t there enough fat in it already with the coconut milk?
Gayle – Mostly for texture, but also for extra fat. You can leave it out if you prefer.
You are so right….low carb desserts save me????
Nita – For sure!!
Are you using coconut oil?
Nita – No, I used MCT oil. It’s derived from coconut oil. It doesn’t get solid like coconut oil does. You can use any fluid oil you happen to have handy. Just be aware of the flavors.