• 2 (15-oz.) cans coconut milk
  • 2 c. heavy cream
  • 1/4 c. swerve confectioner’s sweetener
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt


  1. Chill coconut milk in the fridge at least 3 hours, ideally overnight.
  2. Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
  3. Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
  4. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
  5. Freeze until solid, about 5 hours.


Ice cream