It’s almost impossible to make rich and creamy dairy-free ice cream without dumping sugar or additives into it. Here’s the secret: High-fat coconut milk and macadamia butter, pure vanilla extract, and PRIMAL KITCHEN® Collagen Fuel. This combination is all you need to make delicious dairy-free, high-fat, low-carb, low sugar, keto ice cream.
High-fat, low-carb foods are critical to the ketogenic diet, and this ice cream delivers on both fronts. Plus, you get collagen protein from the PRIMAL KITCHEN® Collagen Fuel. Even so, a daily bowl of Primal keto ice cream probably isn’t the best idea. It’s still dessert, after all. But when you need a treat, this ice cream is where it’s at. Primal keto ice cream is just sweet enough to gratify a sweet tooth, and the rich, full-fat flavor is truly satisfying, even in small servings.
The two recipes below make both vanilla and chocolate Primal keto ice cream. They’re delicious separately, or swirled together.
Time in the Kitchen: 10 minutes, plus time to churn in the ice cream maker
Servings: 4 to 6
Vanilla Coconut Collagen Fuel Keto Ice Cream
Ingredients
- 1 13.5 ounce can full-fat coconut milk (400 ml)
- 1 scoop PRIMAL KITCHEN® Vanilla Coconut Collagen Fuel (16.5 g)
- ¼ cup macadamia nut butter* (60 ml)
- 2 teaspoons pure vanilla extract (without propylene glycol) (10 ml)
- pinch of salt
Chocolate Coconut Collagen Fuel Keto Ice Cream
Ingredients
- 1 13.5 ounce can full-fat coconut milk (400 ml)
- 1 scoop PRIMAL KITCHEN® Chocolate Coconut Collagen Fuel (16.5 g)
- ¼ cup macadamia butter* (60 ml)
- 2 teaspoons pure vanilla extract (without propylene glycol) (10 ml)
- 3 tablespoons unsweetened cocoa powder (45 ml)
- pinch of 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.
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*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.
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