If there is one thing I don't think has been mastered by any ketogenic brand it is ice cream. They are always hard and the texture is kind of flaky, not creamy. Not this ice cream though. It is dairy-free and has a soft-serve consistency.
Please be aware though that like with many keto ice creams without the binders and other additives it is best eaten fresh.
If you wanted you could also add collagen to give the ice cream a well-rounded protein boost. I recommend Vital Proteins, Perfect Keto, or Ancient Nutrition.
If you choose to add collagen and would like to try Perfect Keto I do have a discount code, thefatfueledgirl15
This is an affiliate link, but it
doesn't cost you anything extra and does support my relationship with the company.
3 cans of full-fat coconut milk
2 cans of coconut cream
1/2 a cup of heavy cream
~sub for another can of coconut cream if dairy-free
5 egg yolks
1/2 a cup of Swerve or Monk fruit powdered sweetener
1 tbsp of vanilla
1-5 scoops of collagen (optional)
Add the coconut milk, coconut cream, heavy cream/ another can of coconut cream, and pulse in a blender or mixer. After mixing these three ingredients thoroughly add the egg yolks and blend well. Add the rest of the ingredients and blend again.
You will need an ice cream maker for optimal results. I set mine to the ice cream setting, which churns for about 25 mins. After 25 minutes, it is ready to serve. You can also place it in the freezer for up to five days. Any longer and it will great freezer burn. At least that happened to me.
If you don't eat it right after its made or if there are leftovers make sure you thaw out the remaining ice cream for 10 minutes before enjoying it.