This coconut berry ice cream is so simple to make. It only uses 3 ingredients: coconut cream, berries and sweetener of your choice.
Summer is all about ice cream for me. I have yet to make a Haagen-Daz level of ice cream but for the simplicity of this recipe and the fact that it’s a low carb ice cream, I am quite pleased. All you need are 3 ingredients: coconut cream, frozen berries and sweetener of your choice. You don’t need an ice cream maker, just a high speed blender or food processor and a few hours in the freezer and you are good to go. And for those reasons, I will be making this Coconut Berry Ice Cream a lot this summer.
I used coconut cream in this recipe. If you have a Trader Joe’s nearby, stock up on this stuff. It’s crazy good. It’s so thick and rich and inexpensive. I keep a few cans in my pantry at all times.
This is what it looks like out of the can. You can see how thick and creamy it is.
I always keep frozen fruit on hand too because Max loves his smoothies in the morning and I figure it’s a good way to get all those antioxidant rich berries in his diet.
For sweetener I used Torani Sugar Free Syrup in Red Raspberry (affiliate link). I wanted to keep this sugar free because I am constantly watching my carbs and because sugar seems to give me headaches as I get older. Yet I love sweet things. <sigh> So I use a lot of Torani Sugar Free Syrups. I probably have about 20 bottles. I’m not kidding. It’s embarrassing. I know they aren’t the healthiest of things but I like them. You can use whatever kind of sweetener you want. I think coconut sugar would be yummy as would honey. Or you can just go for that white sugar. It’s your ice cream, you do what you want! And by the way, if you are not a coconut fan, you can just use heavy whipping cream. I would not use half and half unless that is all you have. I think you need the high fat content to get some creaminess.
This is the creamy goodness straight out of my blender and poured into a shallow container. A metal container would probably make it freeze quicker. As it is, it took about 4 or more hours, but it was worth it.
Coconut Berry Ice Cream – Only 3 Ingredients
So that’s all there is to this 3 ingredient ice cream. Who knew it would be so easy? Hope you enjoy this recipe as much as I did.
Low Carb Coconut Berry Ice Cream (3 Ingredients)
- 1 can of coconut cream
- 3 cups frozen berries
- 4 Tablespoons of Torani SF syrup I used raspberry flavored or sweetener of your choice
In a high speed blender or food processor, blend your coconut cream and frozen berries on high.
Add your sweetener and blend again. Taste for desired sweetness and add more sweetener if you feel it needs it.
Pour into a shallow dish and freeze for 4-6 hours until hard.
Scoop and eat!
If it gets too hard to scoop, just let it sit out for 5-10 minutes or microwave it for 30 seconds and it should be fine.