This coconut ice cream uses more coconut cream than our others – and we love it!
- Place the shredded coconut in a large non-stick skillet and toast over medium-high heat, stirring constantly to prevent burning, until golden brown. Remove the skillet from the heat and set aside to cool.
- In a large bowl, whisk to combine the coconut milk and coconut cream until fully incorporated. Add the toasted coconut and the Erythritol sweetener to the bowl and whisk to combine.
- Place the coconut mixture in your ice cream maker and churn according to the manufacturer’s instructions.
- Scoop the ice cream into a bowl and sprinkle with additional toasted coconut, if desired.
All nutritional data are estimated and based on per serving amounts.
- Calories: 323
- Sugar: 3 g
- Fat: 33 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g