Vegan/Keto Cranberry Coconut *no churn* Cointreau Ice Cream

Updated: Nov 30, 2019

This ice cream is very delicious - and it’s sugar free! Filled with tart cranberries, Cointreau and monk fruit to sweeten it’s a fabulous addition to your healthy holiday and lifestyle.

*adapted from Vegan Yack Attack

Ice cream base:

24 oz coconut milk - I use Hawaiian Sun frozen

1/2 cup powdered monk fruit

2 tbsp Cointreau

pinch of salt

~ blend everything together and pour into a sealable bag, place in freezer for 2+ hours until hardened


make the Cranberry Cointreau mix

2 cups cranberries

1/2 cup fresh orange juice (I juiced 1 orange)

5 tbsp powdered monk fruit

4 tbsp Cointreau

pinch of salt

~ place all ingredients in a pan and bring to a boil, reduce to a simmer and cook on low until the cranberry mix resembles jam. Allow to cool and place in fridge while the coconut milk freezes

To prepare:

  • In your food processor, break frozen coconut milk ice cream base and process until smooth

  • spoon a layer of the cranberry mix into the bottom of a dish (I used a loaf pan)

  • pour coconut milk base over the top

  • spoon the remaining cranberry mix on top of the coconut milk and stir gently with a utensil to get a swirl effect

  • place pan in freezer until hardened 1-3 hours. No need to stir or check on it simply pull it out when you’re ready to serve.

  • Enjoy with Almond Pear Cake (see previous post!)

#veganketo #keto #ketoholiday #healthydessert #sugarfree #nochurnicecream

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