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Toasted Coconut Ice Cream

Add healthy coconut fats to your diet with low carb ice cream, then berry-it-up in a creamy (versatile) keto popsicle.

Coconut provides filling fiber, that coveted crunch and a golden toasted nut flavor – all bathed in a rich icy cream.

This low carb ice cream recipe uses MCT fats: healthy medium-chain fats that are used immediately for energy – not stored.



Toasted Coconut Ice Cream

Per Serving: 341 calories, 3 net carbs.

Servings: 6



1/2 c unsweetened shredded coconut

4 egg yolks

1/4 to 1/2 tsp (20-30 drops) liquid stevia (or equiv), to taste

1 c heavy whipping cream

2 tbsp vanilla extract

1 c coconut cream



Toast shredded coconut in a skillet over medium heat, stirring constantly. Remove and set aside.

In a double boiler (off heat), combine egg yolks and sweetener. Beat until thick. Add heavy cream and set the pot over simmering water. Beat continuously until thick.

Remove from heat, add vanilla extract and coconut cream. Beat for a minute or two longer.

Cover and refrigerate for several hours until chilled. Stir every hour (or occasionally) to prevent a skin from forming.

Place in an ice cream maker and churn according to instructions. Freeze churned ice cream for an hour before serving. This makes ice cream with a perfect consistency.

– OR –

Place mixture into a container in the freezer, churning by hand with a fork / spoon / whisk every 30 minutes. This makes ice cream with a chunky-firm, icy consistency.



Per Serving: 341 Calories; 33g Fat (89.2% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber.


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Special Ingredients

Toasted Coconut Ice Cream

De-Bittered Stevia has no unpleasant aftertaste. This blend has none of the characteristic bitterness of typical stevia sweeteners.

Zero carb and zero glycemic impact.


Coconut Fats

Coconut shreds and coconut cream increase your healthy, medium-chain triglyceride fats. Coconut fats aren’t stored. Instead, they’re used immediately for energy.


Toasted Coconut Ice Cream

Unsweetened shredded coconut toasts quickly to a golden-brown, adding incredible flavor and crunch in an instant.


Toasted Coconut Ice Cream

Coconut cream is a perfect non-dairy sub for heavy cream in recipes. Coconut cream is very low carb, rich and satiating, and whips up fluffy and light.




Make Coconut Blueberry Pops

Mix-and-match fruit or berries pair effortlessly with coconut ice cream for easy-serve pops. Pops are a great way to control portion size.


Coconut Ice Cream Pops

This casual recipe makes 6 pops with about 3.6 net carbs per pop.

Fill pop molds or small containers half way with low carb coconut ice cream (about 1/4 cup ice cream per pop mold; equals about 9 net carbs for six pops).

Puree 1/4 cup blueberries (adds 4.6 net carbs) with 1/2 cup half-and-half (adds 8 net carbs) and pour into molds, filling to the top.

Place the sticks, freeze and eat!



Mixed Berry Variation

Add 1/4 cup of chopped raspberries to the pureed blueberry mix. Raspberries add more flavor and a fresh pop of color.


Brighten Up Your Pops

Add a splash of lemon juice or lime juice.


Customize Your Colors

Use fruit zests like lemon, lime or orange for custom color and an unexpected twist of citrus.


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Toasted Coconut Ice Cream

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Category: Desserts