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Low-Carb Cauliflower Ice Cream (Keto, Paleo & Vegan)

Low-Carb Cauliflower Ice Cream (Keto, Paleo & Vegan)

A no-churn, dairy-free frozen dessert that uses frozen cauliflower for a smooth, creamy base without a strong cauliflower flavor. Serve it soft or freeze it for a firmer scoopable texture.
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Prep Time 5 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Frozen cauliflower florets or frozen cauliflower rice
  • 1/2 cup Full-fat canned coconut milk or coconut cream
  • 1/4 cup Powdered erythritol, monk-fruit sweetener, or another keto-friendly granulated sweetener
  • 2 tablespoons Almond butter
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine sea salt
Optional Additions
  • 2 tablespoons Unsweetened cocoa powder
  • 1 small handful Sugar-free chocolate chips or cacao nibs
  • 1/4 teaspoon Xanthan gum

Method
 

Step-by-Step
  1. If using fresh cauliflower, steam it until tender, cool it completely, and freeze it in a single layer. Frozen cauliflower rice can be used directly.
  2. Add the frozen cauliflower, coconut milk or coconut cream, sweetener, almond butter, vanilla, and sea salt to a high-powered blender or food processor.
  3. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Add only enough additional coconut milk to keep the mixture moving.
  4. Taste the mixture and adjust the sweetener or vanilla if needed. Blend in cocoa powder, cacao nibs, sugar-free chocolate chips, or xanthan gum if using.
  5. Serve immediately for a soft-serve-style dessert, or transfer the mixture to a shallow freezer-safe container and freeze until firm, approximately 2 to 4 hours.
  6. If the ice cream freezes hard, let it stand at room temperature for about 10 to 15 minutes before scooping. Stirring it once or twice during the first hour can help reduce ice crystals.

Notes

Full-fat coconut milk or solid coconut cream gives the smoothest result. Powdered monk-fruit erythritol blends are often less grainy than erythritol alone in frozen desserts.