3-Ingredient Keto Coconut Ice Cream

Keto Coconut Ice Cream is the dreamy, creamy treat you didn’t know you needed. With just 3 simple ingredients and no ice cream machine required, it’s ready in 90 minutes and comes out so rich and satisfying you’ll forget it’s low carb.

This dairy-free, vegan ice cream is perfect for hot days, cozy nights, or anytime your sweet tooth kicks in. Made with full-fat coconut milk, it’s packed with healthy fats, has only 1.5g net carbs, and tastes just like the creamy coconut milk ice cream you’d find in stores minus the added sugar.

Whether you’re following a keto diet, going sugar-free, or just love a good scoop of homemade goodness, this keto coconut dairy free ice cream recipe is the one to save for your next time craving.

Why You’ll Love It

• Dairy-free & vegan – Perfect for anyone avoiding dairy or living a plant-based lifestyle.
• Keto-friendly & low carb – Only 1.5g net carbs per scoop with no added sugar.
• Creamy & scoopable – Rich texture from full-fat coconut milk, no need for heavy cream or eggs.
• No-churn & super easy – Just 3 ingredients and no ice cream machine required.
• Naturally sweetened – Made with xylitol or your favorite keto sweetener.
• Light coconut flavor – Subtle and refreshing, with the perfect amount of sweetness.
• Perfect for prep – Keep a batch in the freezer for those next-time cravings.

This creamy coconut milk ice cream is cool, refreshing, and so satisfying. Whether you’re chasing a sweet tooth or just need a quick treat that won’t wreck your goals, this sugar-free ice cream recipe brings that comforting chill with a tropical twist. Total win-win.

Ingredients

• Full-fat coconut milk (chilled overnight)
• Desiccated coconut
• Xylitol (or preferred sweetener)

Instructions

• Scoop out the solidified coconut cream from the chilled can of coconut milk.
• In a bowl, combine the coconut cream, desiccated coconut, and xylitol.
• Whisk until smooth and taste for sweetness.
• Pour into a loaf pan or airtight container.
• Freeze for 90 minutes or until it reaches your desired creamy texture.
• Scoop and enjoy your homemade keto ice cream bliss!

Recipe Tips

• Chill your coconut milk overnight. This helps separate the cream from the water, making your base extra rich.
• Whisk gently but thoroughly. This helps avoid ice crystals and gives a smoother finish.
• Use xylitol or allulose. These reduce iciness and make your ice cream scoopable even after freezing.
• Skip the ice cream machine. Seriously, you don’t need it for this one. A bowl and spoon will do!

Ingredient Swaps

• Allulose or monk fruit sweetener in place of xylitol.
• Shredded coconut if you don’t have desiccated (just pulse it in a food processor).
• Add a splash of vanilla extract or a pinch of salt for extra flavor.
• For variety, mix in some chocolate chips, chopped nuts, or peanut butter.

Flavor Variations (and How to Make It Even Better)

One of the best parts about this keto ice cream recipe is how easy it is to customize. Use the base as your ice cream mixture, and get creative with flavors!

• Chocolate Coconut Ice Cream – Add 1–2 tablespoons of unsweetened cocoa powder to the base. For a next-level treat, stir in or sprinkle keto dark chocolate chips before freezing. It creates a rich, indulgent chocolate ice cream that’s still totally low carb.
• Coffee Ice Cream – Stir in 1 teaspoon of instant coffee or espresso powder for a bold, creamy coffee ice cream experience that pairs beautifully with coconut.
• Cookie Dough Ice Cream – Swirl in chunks of your favorite keto cookie dough or crumble in a Keto Chocolate Muffin for texture and indulgence.
• Coconut Mocha Swirl – Mix cocoa and coffee into the base, and drizzle with sugar-free chocolate syrup for a mocha twist.

Each variation keeps your net carbs low and your taste buds guessing!

Storage Tips

• Store in an airtight container in the freezer for up to 6 months.
• If storing longer than 24 hours, mix in ⅛ tsp of xanthan gum per can of coconut milk to keep the texture soft and creamy.
• To serve, let it sit at room temperature for 5–10 minutes or microwave for 10 seconds before scooping.

Conclusion

This 3-ingredient keto coconut ice cream is proof that simple can still be indulgent. It’s the ultimate low carb ice cream treat—creamy, refreshing, and ridiculously easy.

Whether you’re staying cool in summer or treating yourself on a cozy night in, this sugar-free coconut ice cream has your back.

Serve It With

• Keto Strawberry Shortcake Mug Cake
• Keto Salted Caramel Chocolate Cookies
• Keto Chocolate Peanut Butter Bonbons

More Keto Homemade Ice Cream Recipes:

• High Protein Blueberry Cottage Cheese Ice Cream
• High Protein Raspberry Cottage Cheese Ice Cream
• Low-Carb Blueberry And Crème Fraîche Blender Keto Ice Cream
• Keto Strawberry Frozen Creme Fraiche Recipe – Low Carb Ice Cream
• Keto Strawberry Cheesecake Ice Cream

FAQ

Q: Can I use an ice cream maker?

A: Yes, follow the manufacturer’s instructions for best results and a creamy texture.

Q: What if I don’t have xylitol?

A: Try allulose, monk fruit, or erythritol. Just check for ice cream scoop texture differences.

Q: How do I avoid ice crystals?

A: Let the mixture come to room temperature before freezing and add xanthan gum or guar gum.

Q: Can I store in ice cube trays?

A: Yes! Freeze in trays, then pop a few cubes out next time for easy portion control.

Q: Is this keto and vegan?

A: Absolutely. It’s keto-friendly, low carb, vegan, and gluten free—perfect for a variety of diets.

This 3-ingredient keto coconut ice cream is proof that simple can still be indulgent. It’s the ultimate low carb ice cream treat—creamy, refreshing, and ridiculously easy.

Whether you’re staying cool in summer or treating yourself on a cozy night in, this sugar-free coconut ice cream has your back.