June 03 2017

Primal Keto Ice Cream

By Worker Bee
31 Comments

Primal aviaryThis is the keto ice cream you’ve been waiting for. It’s creamy, rich and luscious, and made with just 5 ingredients. Primal keto ice cream is pure, unadulterated, guilt-free bliss. There’s no dairy, no added sugar or artificial sweeteners, and no additives.

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

Primal Aviary

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

vanilla keto ice cream

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

Primal

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.

keto ice cream 1

 

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31 thoughts on “Primal Keto Ice Cream”

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  1. I’d put some cacao nibs in the chocolate ice cream to get an awesome crunch. Fun recipes. Thanks.

  2. Based on the properties of coconut milk wouldn’t this make for better “ice cream” (plus staying much more “airy and fluffy”) if you simply kept it in the fridge rather than the freezer?

    1. I have the same question. I don’t have any Primal Kitchen collagen fuel on hand but do have huge bag of Great Lakes collagen and another bag of coconut milk powder. Also I have stevia and vanilla extract (but no monkfruit or that other root ot inulin). I was wondering if with these ingredients I could make my own improvised collagen fuel as a substitute. Maybe need an egg yolk? IDK.
      Also, thank you for this recipe for ice cream with no dairy. Dairy is very evil to many people (not just the lactose but the casein and whey are problematic)

      1. No need for an egg yolk. Stevia makes great ice cream. I use Kal[no affilation]. Skip the collagen if you don’t have it…

      2. Instead of monkfruit you could use stevia or whatever sweetener you prefer. And you would need to dissolve any crystals if you use sugar/xylitol/etc in the coconut milk before adding the other ingredients. Many people advise against the use of inulin, but I believe it is primarily added to protein powders as a thickener/texture enhancer. So you could just leave it out. If you are okay with other thickeners, you could substitute a little xanthan gum, or maltodextrin or even dissolved (warmed in the coconut milk) gelatin. You could probably use an egg yolk too but that may affect the flavor.

  3. ok, I think this is going to be pretty much my favorite thing ever. Just need to get some more macadamia nuts. The Vanilla Coconut Collagen Fuel is amazing…haven’t tried the chocolate yet. Cannot WAIT to make this!

    1. Yes, stevia works in this kind of ice cream. So does xylitol; I like the taste of both together. I chill the can of coconut milk in the fridge overnight, then whip the white fat with a Kitchenaid mixer with the whisk attachment. I’ve been experimenting with a half cup of whipped aquafaba (from homemade pressure cooker chickpeas) with a touch of cream of tartar. The added air from whipping these ingredients helps the ice cream stay soft. Maple is another nice flavor, so is mint chocolate chip.

  4. this is all well and good but most coconut milks are full of emulsifiers which are leading in the list of triggers for Inflammatory Bowel Disease

    1. And there are those that don’t. Golden Star is one of them. There is also another one, the brand name which escapes me…

    2. I recently bought Native Forest Simple Organic Unsweetened Coconut Milk on amazon, it only contains coconut and water. But make sure it’s “simple” the classic one comes with guar gum.

  5. I can’t find raw macadamia nuts. Is there another nut I could substitute? Anyone have a good source for purchasing raw macadamias?

    1. I made cashew butter with raw cashews (much less expensive and easier to find) and it worked great in the ice cream!

  6. I made this , it separated and weird texture . I used Great Lakes collagen instead . Where’d I go wrong . I have made other Keto ice cream and that worked , I’m kinda sad with this

  7. YES!!! Glory hallelujah!!!! Now get the collagen fuel back in stock please ?

    1. Thanks for your note today, Lauren. I’m glad the recipe made your day. FYI – Collagen Fuel should be back in stock in about a week or so.

  8. Why does every apostrophe turn into a question mark?!
    Please fix.
    Thanks!

    1. Jess, we’re working on that. It was an unfortunate result of our transition to a more secure SSL certificate a couple of weeks ago.

  9. Is there something special about macadamia nut butter? Would this work with almond butter?

  10. I’m interested in what would be the breakdown of Protein, Carbs and Fat for the ice cream?

    and one serving size is how much? (Says serving size is 4 to 6…so that could make a difference!)
    Thanks.