Thai Frozen Delight: A Keto-Friendly Dessert

Allergens

None

Ingredients

• 1 can (14 oz) full
• fat coconut milk
• 3/4 cup unsweetened almond milk
• 1/2 cup granulated erythritol
• 1 tbsp finely grated lime zest
• 2 tbsp freshly squeezed lime juice
• 1 tsp lemongrass, finely chopped
• Pinch of sea salt

Instructions

1. In a saucepan over medium heat, combine coconut milk, almond milk, and erythritol. Stir until the erythritol is dissolved, about 5 minutes.
2. Remove from heat and add lime zest, lime juice, lemongrass, and sea salt. Stir well.
3. Cover and refrigerate for at least 4 hours or overnight to infuse flavors.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the churned ice cream into a lidded container and freeze until firm, about 2 hours.

Chef’s Insight

Experiment with different herbs or citrus fruits to create your own unique flavor combinations!

Notes

Adjust the sweetness according to your preference by adding more or less erythritol.