• Krista Smith, FNTP

Keto Coconut Coffee Ice Cream

Updated: May 20



**CLICK HERE OR ON THE ICE CREAM IMAGES FOR A PRINTABLE VERSION!**


I know what you're thinking. ANOTHER ice cream recipe?


*sigh*


Yes.


Those who know me well are fully aware of my love for ice cream. Last week, I was craving a coffee. And ice cream. Now, we can get into the fact that I probably should've avoided both. My adrenals were probably screaming at me. You see, when you feel sluggish, are tired and crave sugar, it's likely your adrenal glands telling you to stimulate them because they are too fatigued to amp you up with a cortisol boost.


Anyhow, I'm off my soapbox. While I should've listened to my nutritionist mind and instead drink some water and just nap, I totally didn't. Do as I say, not as I do.


The outcome is in your favor, my friend. Because this ice cream is THE. BEST.


I made this ice cream like my previous one, with coconut milk and no eggs. If you want this to be a dairy ice cream, use heavy whipping cream instead of the coconut cream and whole milk instead of the coconut milk (pictured below).




I didn't spend the time to photograph the procedure. Sorry about that. Good news is that it's pretty straightforward: Throw the ingredients in a blender, blend and churn. What really makes this ice cream stand out is the Coconut Cold Brew Coffee Concentrate from Trader Joe's. You can substitute an equal amount of your favorite coffee, just brew and chill first. Keep in mind that you'll lose a bit of coconut flavor doing so.





Don't have an ice cream maker? Get. One. Now. I absolutely adore the ice cream bowl attachment for my KitchenAid.


Ice cream is insanely tough for this amateur to photograph. Don't judge. Here it is in the container once I finished:




I can't get enough of this recipe! Let me know what you think!




Keto Coconut Coffee Ice Cream

By Krista Smith, FNTP

your180health.com


Prep time: About 5 minutes

Processing time: About 8 minutes, plus churning and freezing

Serves about 6


For the ice cream:

1 can full-fat coconut milk

1 can coconut cream

1/3 heaping cup Swerve confectioner’s style sweetener

¼ C Trader Joe’s Coconut Coffee Concentrate (or any strongly brewed coffee)

1 T unflavored gelatin (I like Great Lakes brand)

1 T vanilla extract

Pinch of sea salt


Procedure:

Put all ice cream ingredients in a blender. Run at high speed for about 8-10 minutes, until the mixture becomes a frothy. Chill for an hour. Pour into an ice cream maker and churn according to manufacturer’s directions.


Once ice cream is done, eat right away while soft or freeze for about an hour. Ice cream will harden quite a bit when frozen. Take out about 30 minutes prior to consuming to soften enough to scoop.


Macros per serving:

Calories: 311

Protein: 4.2g

Carbs: 3.5g

Fat: 30g




Palmdale, CA

info@your180health.com

661.400-8220

Krista Smith
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Nutritional Therapy Practitioner

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