Easy Keto Ice Cream

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5 from 178 votes

Easy Keto Ice Cream

30 minutes
Calories 340kcal


  • 27 1/3 ounces coconut milk (canned, chilled)
  • 2 scoops chocolate protein powder (canned, chilled)
  • 2 tablespoons sweetener (canned, chilled)
  • 2 tablespoons cocoa powder
  • 27 1/3 ounces coconut milk (canned, chilled)
  • 1/2 cup medjool date
  • 2 tablespoons cocoa powder
  • 2 scoops chocolate protein powder (canned, chilled)


  • Place an 8 x 8-inch loaf pan in the freezer to chill.
  • In a high-speed blender or food processor, add your chilled coconut milk.
  • Blend for 30 seconds before adding all your other ingredients.
  • Blend until thick and creamy, but do not over-blend.
  • Pour the ice cream mixture into the frozen loaf pan and spread evenly.
  • To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.
  • Once ready to enjoy, allow to thaw at room temperature for 15 minutes.
  • Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy! Recipe Notes No Churn Paleo Vegan Chocolate Ice Cream (Keto, Low Carb, 4 Ingredient) should be consumed within 2-3 days.
  • If ice cream is too frozen, thaw until creamier.
  • If it is still stiff, re-blend for 30 seconds.
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Calories: 340kcal

Originally posted 2019-02-20 18:33:06.

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