Make this easy keto ice cream with just four ingredients, including coconut milk and nut butter. The recipe goes well with blueberry chia jam to serve
Prep:10 mins
Serves 6
400ml can coconut milk3 tbsp nut butter (we used almond butter)4 tbsp xylitol or any sweetener of your preference1 tbsp vanilla extract
STEP 1An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.STEP 2After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream – this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it’s easy to scoop.
