Who wants a rich, sugar free coconut ice cream? This is such a refreshing and wonderful treat in the summer, and you don’t even need an ice cream maker. If you are sugar free or low carb then most ice creams are out of bounds, but my recipe only has a few simple ingredients and are all probably in your pantry right now.
Sugar Free Coconut Ice Cream
Many coconut cream ice cream recipes will contain coconut sugar or bananas in the misbelief that it makes them sugar free. Remember to read this post and this post, sugar is still sugar. It can also be difficult to find a sugar free coconut ice cream recipe that doesn’t contain frozen bananas.
When any recipe is based on bananas, they are still incredibly high in sugar and carbs. A medium banana contains on average 27g carbs, so you may wish to try this recipe instead.
Many readers think making ice cream is tricky and you need an ice cream maker, but I’ll show you neither is the case. An ice cream maker does make ice cream easier and lighter, but you can easily make this sugar free coconut ice cream then freeze in a large container. All you do is simply stir the coconut ice cream each hour to break up any ice crystals which may form.
The pictures I have shown for this recipe I made without an ice cream maker. We were away on holiday and our apartment only had basic cooking equipment, yet it still turned out brilliantly.
This easy sugar free coconut ice cream recipe can be adapted to make many flavours. Why not add cacao nibs? Add cocoa powder and make it a chocolate sugar free coconut ice cream? So many possibilities. What flavour would you make?
- 5 egg yolks
- 500ml / 2 cups full fat coconut cream
- 250ml / 1 cup full fat cream
- 2-4 tbs granulated stevia, or sweetener of choice, to taste
- 25g/ ¼ cup unsweetened desiccated/shredded coconut, toasted (optional)
- 1 tsp vanilla
- Whisk the egg yolks in a large heatproof bowl. Set aside.
- In a saucepan, add the coconut cream, cream and sweetener. Gently heat on the stove top stirring constantly to dissolve the sweetener. Remove from the heat as soon as you notice it is bubbling around the edges.
- Start gently whisking the egg yolks again, and very gradually add a spoon at a time of the warm cream to the egg yolks. Continue until all the cream has been incorporated.
- Stir in the vanilla then pour back into the saucepan and heat again whilst stirring, to thicken to a custard consistency.
- Remove from the heat and allow to cool completely. Stir through the toasted coconut (optional), reserving 2 tablespoons to garnish the finished ice cream when serving.
- Cool the ice cream mixture in the fridge then use your ice cream maker as per manufacturers instructions. Store in the freezer once made.
- Once cooled, pour in a shallow large dish and pop in the freezer. Stir through each hour to break up any ice crystals until it is completely frozen.
*The sugar in the nutrition notes (3g) is from the cream and the desiccated/shredded coconut. To lower the carbs further the desiccated/shredded coconut may be omitted.
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