You voted and we listened. Here is the winner recipe – Keto Vanilla Ice Cream 🍨
𝟯𝟬 𝗼𝘇/ 𝟴𝟴𝟬𝗺𝗹 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸 𝗰𝗮𝗻
𝟭𝟲.𝟰 𝗼𝘇/ 𝟰𝟲𝟬𝗴 𝗵𝗲𝗮𝘃𝘆 𝗰𝗿𝗲𝗮𝗺
𝟭.𝟭𝟯 𝗼𝘇/ 𝟯𝟮𝗴 𝗰𝘂𝗽 𝘀𝘄𝗲𝗿𝘃𝗲 𝗰𝗼𝗻𝗳𝗲𝗰𝘁𝗶𝗼𝗻𝗲𝗿’𝘀 𝘀𝘄𝗲𝗲𝘁𝗲𝗻𝗲𝗿
𝟭 𝘁𝘀𝗽. 𝗽𝘂𝗿𝗲 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗲𝘅𝘁𝗿𝗮𝗰𝘁
𝗣𝗶𝗻𝗰𝗵 𝗸𝗼𝘀𝗵𝗲𝗿 𝘀𝗮𝗹𝘁
Chill coconut milk in the fridge for a minimum of 3 hours, ideally overnight.
Spoon coconut cream into a large bowl, leaving the liquid in the can, and use a mixer to beat the coconut cream until very creamy. Set aside.
In another large bowl using a mixer, beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then transfer the mixture into a loaf pan. Freeze until solid, (minimum 5 hours).
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