This ice cream is fresh, zingy, and sure to remind you of the beach.
- Add the canned coconut milk and chopped fresh cilantro into a large bowl. Use a hand blender to combine the coconut milk with fresh cilantro. Cover the bowl and leave to infuse the coconut milk with the cilantro for 30 minutes. Strain the mixture through a fine mesh sieve and discard the cilantro.
- Add the lime juice and Erythritol to the coconut milk and mix well to combine.
- Pour the coconut milk mixture into the ice-cream maker and churn the according the manufacturer’s instructions. Pour the churned ice cream into a lidded freezer-safe container and freeze until set. If desired, serve immediately after churning as soft-serve ice cream.
- Cover and store any leftover ice cream in the freezer.
All nutritional data are estimated and based on per serving amounts.
- Calories: 237
- Sugar: 2 g
- Fat: 25 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g