These coconut milk ice cream truffles have a rich chocolate flavor with salty nuts on the outside. They are sweetened with monk fruit making them completely keto friendly.
Coconut milk ice cream is a great dairy-free alternative to traditional ice cream. What I have found is that homemade ice cream gets rock hard in the freezer. So, by breaking these down into bite-sized truffles I prevented a major issue with that.
Here you have chocolate coconut milk ice cream truffles sweetened with monk fruit then rolled in macadamia nuts. You’re welcome to sub the nuts for a nut of choice. Crushed hazelnut will be an amazing choice. Toss in a little hazelnut extract in the keto ice cream as well.
Is coconut milk ice cream keto?
Very much so! Coconut milk is a mix of the cream and coconut water. If you’re on the keto diet make sure you get the unsweetened coconut milk. Also to mention putting the can in the freezer for about 15-20 minutes in order for the cream and water to separate. What this does is lower the total carb count since the carbs are in the coconut water.
Only 5 ingredients needed:
- Can of unsweetened coconut milk
- Chocolate of choice
- Cacao powder or cocoa powder
- Monk fruit sweetener
- Raw crushed macadamia nuts
In as little as these 5 simple ingredients you have can chocolatey bite-sized ice cream truffles!
Can coconut milk be frozen?
In my opinion coconut freezes better than dairy. Freezing heavy cream it tends to separate when coming to room temperature without the proper stabilizers. With these ice cream truffles due to taking the water out prior they are ready to eat in 15 minutes. After a time in the freezer they will get rock hard. But, unlike homemade ice cream it stays the same after they have come to room temperature. Meaning they taste the same and have the same smooth, fudgy texture.
How to make bite-sized coconut milk ice cream truffles:
- In a sauce pan on medium to low heat add coconut cream.
- Add in chocolate, cocoa powder and monk fruit. Stir until evenly combined. Depending on how fine your cocoa powder is small bits may still be there which is fine.
- Pour into a bowl or leave in the sauce pan and cover. Place in refrigerator about an hour.
- After an hour roll a tablespoon of coconut milk in hand and roll through crushed macadamia nuts.
- Freeze for about 15-30 minutes. Not too long or they will get too hard to eat. You could even skip the freezer and eat them as it but they taste better frozen.
Keto coconut milk ice cream nutrition and macros
Chocolate Coconut Milk Ice Cream Truffles (Keto, Low Carb)
Ingredients
- 1 cup coconut cream (from canned coconut milk frozen or refrigerated )
- 0.25 ounces 100% bakers chocolate (1 1/4 piece or chocolate of choice)
- 1 teaspoon Cocoa powder
- 1/2 teaspoon liquid monk fruit
- 1/4 cup macadamia nuts
Instructions
- After you refrigerate or freeze your coconut milk can remove the coconut cream off the top. You will notice the coconut water at the bottom.
- In a sauce pan on medium to low heat add coconut cream
- Add in chocolate, cocoa powder and monk fruit. Stir until evenly combined. Depending on how fine your cocoa powder is small bits may still be there which is fine.
- Pour into a bowl or leave in the sauce pan and cover. Place in refrigerator about an hour. See notes below why.
- After an hour roll a tablespoon of coconut milk in hand and roll through crushed macadamia nuts
- Freeze for about 15-30 minutes. Not too long or they will get too hard to eat. You could even skip the freezer and eat them as it but they taste better frozen.
Flavour was amazing however texture was off. It was more like a pudding. Not sure where I went wrong? I Froze it in ice cube tray and eat it as a frozen treat .
It can resemble pudding a little due to the high fat content. Think of ice cream made with whole milk versus skim milk. The whole milk is going to be much more creamier. Coconut milk has way more fat than standard whole milk.