These keto coconut popsicles are creamy coconut milk keto ice cream made with only 5 ingredients. They are creamy, no-churn ice-cream with a secret addition of MCT oil that prevents the ice cream from forming crystals! Keep reading to learn how to make homemade keto ice cream in 15 minutes.
Coconut lovers this recipe is for you! A creamy coconut frozen delight with only 1g net carb per serve and dairy free. Isn’t that a dream to have ice cream popsicles on a keto diet? So, let me share with you my tips to make a creamy no-churn ice cream with few carbs, no sugar and no crystals!
Keto popsicles are made with homemade low-carb ice cream that is frozen into a popsicle shape using pops mold. They are sugar-free, naturally sweetened with a keto sugar-free sweetener like erythritol, stevia or allulose and contain a high percentage of fat to help you reach your fat macro while enjoying a sweet snack.
Coconut popsicles are an easy 5-ingredient recipe ready in 10 minutes. Well, minus the freezing part of course that will probably take 2 hours in a popsicle mold of 80 ml (1/3 cup) as seen on the picture below. This said, the ingredients and method to make your own keto coconut ice cream are pretty basics.
You need to blend your ice cream ingredients, this is a very important process to make sure that all the ingredients come together, and don’t separate in layers with oil on top and milk at the bottom. Also, it will break the shredded coconut in pieces resulting in tiny coconut bites that are delicious in your popsicles.
It is important to use a popsicle stand that is sealed on top. This prevents the top of the popsicles from forming crystals too. In fact, if the popsicle gets in contact with air, it forms little icy crystals that are not creamy. Next, make sure that the popsicle stand you are using has individual molds. It means that you can release each popsicle one by one and you don’t have to defrost all the popsicles from their stand, when you crave for an ice cream. Believe me, there are lots of popsicle stands that attach all the popsicles molds together and this is very annoying to release only one ice cream!
Always release one ice cream at a time, just before serving. It means that you store the ice cream popsicles in their mold and you don’t release them from the mold all at once and store in an airtight box. The reason you shouldn’t transfer them into an airtight box is to prevent them from hardening, losing creaminess and forming crystal on the outer layer. So, always release one popsicle from its mold at a time. To do so, place your mold under hot water, hold the mold in one hand and pinch the popsicle stick with your other hand (thumb and index) and pull out the popsicle from the mold to release your ice cream.
To decorate your coconut popsicles as seen in my picture, dip the top of the popsicle into lukewarm water for 2 seconds and then quickly dip into toasted coconut. Otherwise, if you want to make a chocolate shell around the popsicle, melt 4 squares of sugar-free chocolate with 1/2 teaspoon of MCT oil and dip the frozen popsicle into the melted chocolate.
First, the trick to avoid crystals in no-churn ice cream is to add a stabilizer. Usually, most stabilizers are sugar loaded and not keto approved like corn syrup, honey or sugar. So the trick to make keto ice cream with no crystal is to add MCT oil as a stabilizer. Another option is coconut oil or even gelatin powder. Next, homemade ice cream remains softer when you store it in a small container that doesn’t require scooping. That is why making popsicle is the best way to keep ice crystals from forming.
Yes, you can use this keto coconut ice cream recipe to put it into an ice cream maker. It will form a creamy coconut ice cream in about 30 minutes, depending on your ice cream maker. Simply add the batter into your frozen ice cream maker bowl and follow the manufacturer instructions to churn the keto ice cream. Store in an shallow, sealed ice cream container to avoid crystal
Coconut lovers I have plenty of delicious coconut dessert for you to try !
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