Keto Thai Coconut Ice Cream

Keto Thai Coconut Ice Cream is a creamy, low-carb dessert that captures the essence of traditional Thai flavors with rich coconut and a hint of vanilla. Perfectly satisfying for those on a keto diet, this refreshing treat is a delightful way to indulge without guilt.

Ingredients

• Coconut cream - 400 ml
• Erythritol - 4 tablespoons
• Vanilla extract - 1 teaspoon
• Unsweetened shredded coconut - 2 tablespoons
• Salt - 1/4 teaspoon
• Lime zest - 1 teaspoon
• Egg yolks - 2 large

Steps

1. In a medium saucepan, whisk together the coconut cream, erythritol, vanilla extract, salt, and lime zest over medium heat until well combined and warmed through, but not boiling.
2. In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. Slowly pour the warm coconut mixture into the bowl with the egg yolks while whisking continuously to temper the yolks.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly, about 5-7 minutes.
5. Remove from heat and let the mixture cool to room temperature, then stir in the unsweetened shredded coconut.
6. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. Scoop the ice cream into serving bowls and freeze for an additional 1-2 hours for a firmer texture before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 180 mg
• Total Fat: 23 g
• Saturated Fat: 19 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Low in carbs, making it suitable for a ketogenic diet.
• Rich in healthy fats from coconut, which can help support energy levels.

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