No-Churn Keto Ice Cream Recipe

🧂 Ingredients

• 1 vanilla bean
• 14 oz can full fat coconut milk
• 1 cup monk fruit sweetener
• ½ tsp sea salt
• 1 tsp chia seeds
• 1 cup heavy whipping cream
• 1 cup half and half
• 1 tbsp blueberry extract

Instructions

• 1 Cut the vanilla bean in half, then remove the seeds with the back of the blade.
• 2 Place the coconut milk, vanilla bean and seeds, and sea salt into a sauce pot
  and heat it over medium-low heat. 
• 3 Cook the coconut milk mixture for 10-15 minutes, stirring every so often until
  it is fragrant. 
• 4 Whisk the chia seeds into the coconut milk mixture until it is combined, then
  remove the infused coconut milk from the stove and pour it into a bowl. 
• 5 Place the coconut mixture into the fridge to chill for 2-4 hours. 
• 6 Place the heavy cream into the bowl of a stand mixer fitted with the whip
  attachment and beat it for2-3 minutes until stiff peaks form. 
• 7 Add the blueberry extract and the cooled coconut milk mixture and whip for
  another minute. 
• 8 Place the keto into an airtight freezer-safe container and freeze for 4-6
  hours. 
• 9 To serve, allow the keto ice cream to sit on the countertop for 5-10 minutes,
  then scoop it into your serving dish and top with fresh blueberries. 

Nutrition Info