Vegan Keto Chocolate Ice Cream Recipe
• 2 (14oz) cans full-fat coconut milk
• 1/2 cup soaked raw cashews** see notes for substitute
• 3/4 cup granulated monkfruit (or other sweetener of choice)
• 1 tsp vanilla extract
• Pinch of sea salt
For those of you asking, click here to see the Ice Cream Maker that I use.
It works amazing and it’s only $42! I was hesitant about getting one at first but I honestly use it about 2-3 times per week!
Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes* Also, place your cashews in water to soak overnight. If you forget to soak your cashews, simply boil them in some water until soft and then drain and let cool.
Pour 1 can of coconut milk and the soaked cashews into a blender and blend until creamy. Add the remaining ingredients and blend just for a few pulses until combined.
Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.
Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container. Place in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes before eating.
Serve and enjoy!
*If you do not have an ice cream maker, simply make the ice cream mixture in the blender as described above but instead of putting it into an ice cream maker, poor it into a gallon size ziplock bag (or multiple smaller ziplocks). Remove as much air as possible from the bag and seal it shut. Place it in the freezer to freeze solid. Once frozen, take the bag out of the freezer and break it up into large chunks and then poor the chunks into a food processor. Turn on the food processor and blend until creamy like soft serve. Poor the soft ice cream into a dish (I use a bread pan size) and put back into the freezer to firm up for about 1-3 hours. If it gets too frozen, set it out to thaw for about 20 minutes or put it in the microwave for 10-20 seconds. If you do not have a food processor, you can simply poor the ice cream mixture from the blender straight into your dish to freeze but you will have to stir it every 15-20 minutes (make sure that you’re scooping in a way to let air into the ice cream) until it firms up and is the consistency of traditional ice cream).
**If you do not want to use cashews, you can substitute them for an equal amount of soaked raw almonds or soaked raw macadamia nuts. You can also substitute with 1/4 cup of cashew butter.
Nutrition Facts per two scoops:
net carbs: 4g