Have you been searching for a dairy-free, sugar-free and low carb keto friendly ice cream recipe? Well, what if I told you that my keto mocha coconut milk ice cream is, plus it’s churn free?
The Need For A Low Carb Keto Friendly Ice Cream Recipe
Here in South Florida we are already experiencing 90 degree days. Understand it’s not even officially Spring yet. I know this may sound like a complaint but it’s more of an observation.
I love living in Miami, it really is a melting pot of cultures. However, the humidity factor can be a challenge as the temperature continues to rise. It’s frankly hard for me to believe that there are places in the United States right now that are still experiencing snow.
Don’t misunderstand me, I passed my junior high geography class. It’s just that when you are already sweltering from the heat in the middle of winter, well its tough get pass that.
I know I should be grateful that all this humidity its great for my skin. However, this still does not mean that living in this type of weather isn’t a challenge at times.
Understand that this was a very mild winter for us. If I tell you we had like two days of winter weather, I may be stretching the truth. Unless you consider two days of 40 degree weather cold.
So how do we cope? By indulging with this keto coconut milk ice cream of course! Because my oven is taking a much needed break.
Don’t get me wrong I still bake keto goodies during the warmer months, but an easy treat that requires no heat makes perfect sense right now.
I hope you enjoy this easy no churn keto mocha coconut milk ice cream recipe.
Keto Mocha Coconut Milk Ice Cream
Serving Size 16
A super easy low carb chocolate keto ice cream that needs no ice cream machine.
5 minPrep Time
60 minCook Time
1 hr, 5 Total Time
- 4 cans of full fat coconut milk chilled overnight
- 1 cup of swerve or other sugar substitute equivalent
- 6 tablespoons of dark unsweetened cocoa powder
- 2 teaspoons of instant coffee
- ½ tsp. of sea salt
- In a mixer blend all the ingredients until fully combined.
- Pour into two loaf pans or other similar container.
- For a creamier version place in the freezer and every two hours stir the ice cream with a fork.