Sweet and tart, this keto-friendly vegan kiwi lime ice cream recipe is a refreshing summer treat with a delightful pucker. Blend everything up, chill, then freeze or run it in the ice cream maker. Super easy way to use up a bunch of ripe kiwis!
Vegan Keto Kiwi Lime Ice Cream Recipe
Ingredients:
- 2 teaspoons lime zest
- 2 tablespoons sugar-free honey substitute
- 3 tablespoons xylitol
- 2 cans full-fat canned coconut milk
- 1 tablespoon lime juice, freshly squeezed
- ¼ cup MCT oil powderor coconut creamer powder
- ¾ teaspoon inulin powder (*Or glucomannan.)
- ¼ teaspoon fine sea salt
- 5 kiwis, washed, ends removed and chopped (peels left on)
Directions:
Add all the ingredients to a blender and process until smooth. Put in the fridge to chill for 3-4 hours (or overnight).
Add mixture to a ice cream maker and churn according to your model’s instructions. Alternatively, pour the contents into a 9x9” glass baking dish. Cover and freeze for 4 hours, or until desired consistency is met. Scoop and serve with a slice of kiwi and a wedge of lime for garnish (if desired).
Did you make this vegan keto kiwi lime ice cream recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
