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4.50 from 98 votes

Primal Keto Ice Cream

30 minutes
Calories: 730kcal

Ingredients

  • 13 1/2 ounces coconut milk (full-fat, 400 ml)
  • 1 scoop coconut (full-fat, 400 ml)
  • 1/4 cup nut butter (full-fat, 400 ml)
  • 2 teaspoons pure vanilla extract (full-fat, 400 ml)
  • 1 pinch salt
  • 13 1/2 ounces full fat coconut milk (full-fat, 400 ml)
  • 1 scoop coconut (full-fat, 400 ml)
  • 1/4 cup butter (full-fat, 400 ml)
  • 2 teaspoons pure vanilla extract (full-fat, 400 ml)
  • 3 tablespoons unsweetened cocoa powder (full-fat, 400 ml)
  • 1 pinch salt

Instructions

  • Recipe Note: Like all low sugar, additive-free, dairy-free ice creams, this one has the creamiest and fluffiest texture straight out of the ice cream maker.
  • Once it’s frozen, the ice cream will harden.
  • Before eating, let it sit out for 10-20 minutes to soften.
  • The ice cream will return to a creamy texture, but won’t be as airy and fluffy.
  • Running it briefly through a food processor, however, will restore the original consistency.
  • .
  • *To make macadamia butter, blend 1 cup raw, unsalted macadamia nuts in the food processor for 3 to 5 minutes until very smooth.
  • To make the ice cream, whisk coconut milk, PRIMAL KITCHEN® Collagen Fuel, macadamia butter, vanilla, and salt together until smooth.
  • If making chocolate ice cream, whisk in cocoa powder.
  • Follow ice cream maker instructions for churning.
  • Pour the mixture into the bowl of your ice cream maker and churn until desired consistency is reached