This Coconut Ice Cream recipe is sugar free, dairy free and low carb! Suitable for keto, vegan and paleo. You can switch the raspberries to other berries if you'd like another flavor for your ice cream.
Servings 4 servings
- 400 ml coconut milk
- 200 g frozen raspberries
Mix together all ingredients using a blender.
Pour over to a container and move to the freezer.
Freeze until desired consistency. Approximately 3 hours.
Nutrition Facts (per serving)
Net carbs: 5 g
Fat: 17 g
Protein: 2 g
Fiber: 2 g