Most of you who follow along with me know that over the last year, I went Keto. I’ll share more about exactly what that has meant for me in a minute but first, let me tell you why I did it. I’ve struggled with my weight for as long as I can remember. I’ve tried pretty much every plan out there to lose the weight (which I’ve done numerous times) and keep it off (that’s been a little harder for me). With the Keto diet, I’ve not only lost 45 pounds, but I’ve found that I can eat and eat well and still have the results that I want. In fact, I’ve been discovering so many keto-friendly recipes that I absolutely adore! While it’s been a lot of trial and error when it comes to cooking in a keto-friendly way, every day I’m adding new recipes to my new lifestyle, like this No Churn Keto Raspberry Coconut Ice Cream that is absolutely delicious!
Before I get to this recipe that totally feels like an indulgence but fits in perfectly with my Keto lifestyle, I want to share a little more about what I’ve learned on the Keto diet in case you may be considering trying it out. For those of you not familiar with the Keto way of eating, it’s based on a high fat, moderate-protein, low-carb diet. For me, having spent years on low fat diets, it’s taken a little adjustment in my way of thinking to transition to Keto. But here’s the three best lessons that have helped me be successful.
Don’t Be Afraid of Fat
Most of us who are familiar with diets think fat is the enemy. However, on the Keto diet you actually need fat. Now I’m not saying you should eat bacon and sausage and nothing else but you do need to find ways to incorporate fat into your diet. While I do enjoy my bacon and sausage occasionally, I personally try to strive for good fats and add avocados and almonds to many of my meals (almonds are a great snack as well). I also add full fat Thai Kitchen Coconut Milk to my morning cup of coffee. While I believe that every person has to find the foods that work for them on the Keto diet, the first thing I had to learn was that certain fats were my friend.
Count Everything (especially in the beginning)
While you can do the Keto diet without actually counting fats, protein and carbs, I highly recommend that in the beginning you do so as you learn what works and what doesn’t. One of the things I was so surprised to discover is that many fruits and veggies are high(er) in carbs. In my past diets, fruits and veggies had been my natural substitution and while I still eat them, I’ve taken time to learn which fruits and veggies fit in best with the Keto lifestyle (think broccoli instead of corn and raspberries instead of bananas). There are tons of apps out there that can track your food and show you if you’re in the right range to help your body enter ketosis (the stage when your body burns fat instead of carbs and as a result, helps you lose weight). As you start the Keto diet, I recommend utilizing apps, doing research and even using food trackers to help you learn which foods work best and which ones might be sabotaging your Keto success.
Find Substitutions and Stick with Them
One of the things I love most about the Keto diet is that I can really eat at any restaurant and create all my family’s favorite meals by using simple substitutions that make any number of dishes Keto friendly. In the simplest meals, I can make substitutions like using almond flour instead of regular flour, lettuce instead of tortillas or a bun and zoodles instead of regular noodles. But perhaps one of my absolute favorite substitutions is Thai Kitchen Coconut Milk. If you’re not familiar with Thai Kitchen Coconut Milk (if you make Thai food often you probably have already used it), it’s a great part of the Keto diet and a good-for-you alternative to dairy milk and other plant-based milk product.. This Keto staple is traditionally made by soaking the white insides of fresh, coconuts in water. Then the solid coconut is strained out to leave behind smooth, nutrient-rich milk that has a similar consistency to whole milk. When purchased, Thai Kitchen Coconut Milk only contains three pure ingredients; coconut milk, water and guar gum that gives it an added creaminess.
This Keto staple in my kitchen that is a natural, vegan source of MCTs and has endless uses like being used in the place of creamer in my coffee, as a substitute to keep my smoothies dairy-free or even as a replacement for milk in my Keto ice cream. I can use every part of the can of Thai Kitchen Coconut Milk by chilling it first and separating the solid portion to use in ice cream, coffee drinks and more and saving the liquid oil portion to use in things like muffins and cakes. It’s a great gluten-free, dairy-free, Paleo and vegan addition to any number of Keto-friendly recipes. If you’re considering going Keto, I recommend stocking up on this staple today! You can purchase it on Amazon by clicking here or find it in your local grocery store (I found mine in the Thai foods section at Ingles Markets!).
So, now that you know a little more about the Keto diet and Thai Kitchen Coconut Milk, I want to share my recipe for No Churn Keto Raspberry Coconut Ice Cream with you because it’s my favorite treat right now and a dish that I was really shocked to discover I could enjoy while living the Keto life! As an added bonus, it’s super easy to make, requires minimal ingredients and is perfect for when your sweet tooth is trying to derail your Keto success!
- 2 cans of Thai Kitchen Coconut Milk (13.66 ounce each)
- 1 Can of Thai Kitchen Coconut Cream
- ¼ cup calorie free confectioner's sugar substitute
- 1 tablespoon pure vanilla extract
- ½ cup of fresh raspberries
- Pinch of Salt
- Cool both the Thai Kitchen Coconut Milk and Coconut Cream in the refrigerator overnight.
- Once cool, remove the cans from the refrigerator and open both cans of Thai Kitchen Coconut Milk.
- Carefully spoon off the solid "cream" on the top of each can and add it to a mixing bowl.
- Beat the Thai Kitchen Coconut Milk until it is smooth and creamy and then set it aside.
- After cleaning the mixer bowl, open the Thai Kitchen Coconut Cream and spoon the solid cream at the top into the mixing bowl.
- Add the sugar substitute, vanilla extract and salt and beat until it forms soft peaks.
- Once soft peaks have formed, gently fold the coconut milk mixture back in and combine well.
- Pour the entire mixture into a parchment paper lined metal dish and sprinkle with raspberries.
- Using a sharp knife, swirl the raspberries into the ice cream base to cut them up and distribute them evenly.
- Freeze until solid (about 5 hours) and then dip using a warm ice cream scoop.
Trust me when I say that once you experiment with Thai Kitchen Coconut Milk, you’ll love the flavor and creaminess is adds to your dishes. Keep in mind that for recipes like ice cream, you’ll need to refrigerate your can of Thai Kitchen Coconut Milk overnight so it will separate. I generally just keep a few cans in the refrigerator and a few in the pantry so I have them on hand for any dish I want to create. To start my No Churn Keto Raspberry Coconut Ice Cream, I simply open my cans of Thai Kitchen Coconut Milk and scoop the separated cream off the top, setting the liquid aside for use in baking and smoothies.
After adding the cream portion to my blender, I simply beat it until it is a creamy consistency and then set it aside in a bowl.
Next, I open my Thai Kitchen Coconut Cream and repeat the process of scooping the solid part off the top and adding it to my mixer. After pouring in the sugar substitute, vanilla extract and salt, I blend it until soft peaks start to form.
Once I’ve got those gorgeous soft peaks, I fold my Thai Kitchen Coconut Milk mixture back into the coconut whipped cream and combine it well.
Then I simply pour the whole mixture into a parchment paper lined metal pan. Now, if you just want delicious creamy Keto coconut ice cream you can stop here but I love raspberries and since they are OK in small portions on the Keto diet, I sprinkle raspberries over the top of my mixture and then swirl them into the ice cream with a sharp knife to break up the raspberries and guarantee a delicious surprise in every bite.
Once everything is ready, I simply pop my pan of No Churn Keto Raspberry Coconut Ice Cream into the freezer and let it set for about five hours.
When I’m ready to enjoy this delicious treat, I pull it out of the freezer, allow it to thaw slightly (about 15 minutes will do) and serve it up using a warm ice cream scooper.
This creamy, flavorful No Churn Keto Raspberry Coconut Ice Cream is a treat that I truly look forward to and one that I don’t have to feel guilty about enjoying since it fits in perfectly with my Keto lifestyle!
Are you ready to make my No Churn Keto Raspberry Coconut Ice Cream? Or perhaps you want to add Thai Kitchen Coconut Milk to your refrigerator or pantry as a staple in your new Keto lifestyle! If so, you can order Thai Kitchen Coconut Milk on Amazon. Available in Regular, Lite (60% less calories and fat that regular coconut milk), Organic and Organic Lite (USDA Organic Certified) it’s a perfect addition to any Keto kitchen and one that is sure to bring new flavors to your table while delivering fresh, authentic ingredients in every bite.
So don’t wait! Stock up on Thai Kitchen Coconut Milk on Amazon today! Then tell me, do you live a Keto lifestyle and if so, what’s your favorite Keto dish that uses Thai Kitchen Coconut Milk?