Keto vanilla ice cream

• can coconut milk↗400ml ml
• nut butter3 tbsp tbsp

  (we used almond butter)

• xylitol↗4 tbsp tbsp

  or any sweetener of your preference

• vanilla extract↗1 tbsp tbsp

Step-by-step instructions

1. 1

   An hour before making the ice cream, place a 500ml freezable container in the freezer. Put all of the ingredients and a pinch of salt in a blender and whizz on medium speed until combined. Transfer to the container, cover and place in the freezer.

2. 2

   After 30 mins, churn the ice cream with an electric whisk or a fork. Do this at least four times, every 30 mins. Cover the surface and freeze with the lid on until as firm as ice cream – this will take around 3-4 hours. Allow 5 mins to thaw before serving, so it’s easy to scoop.