Keto ice cream made from coconut milk

This 4-ingredient keto ice cream has a creamy coconut flavor and takes 15 minutes to cook. The rest of the time it takes to solidify, so you can cook it overnight to get a fresh portion of ice cream in the morning. For cooking, you need coconut milk from an iron can, heavy cream that can be whipped, a sweetener like Swerve or erythritol, and coconut flakes.

Ingredients

• 850 g coconut milk from a can, chilled
• 2 cups heavy whipping cream
• ½ cup Swerve or erythritol
• ½ cup shredded coconut

Directions

1. Place the coconut milk in a mixer bowl, leaving most of the liquid in the jar. Beat for 2-3 minutes, until the mixture is soft, creamy.
2. In a separate bowl, beat the cream until stiff peaks form.
3. Combine whipped coconut milk and cream, add confectioner's sugar and shredded coconut.
4. Transfer the ice cream to a jar or mold and place in the freezer until it hardens (at least 5 hours).