Ultimate Keto Ice-Cream aka Frozen Fat Bomb

Step 1Separate the egg yolks from egg whites. Make sure the butter and coconut oil are softened, best at room temperature. This will make it easier for you to bind with the egg yolks.
UPDATE: An easier way that always results in smooth ice-cream is to place all the ingredients in a food processor and pulse until smooth. Then pour in an ice-cream maker and process according to the manufacturer's instructions. When done, blend using an immersion blender (if needed to remove any lumps) and freeze in single serving containers.

Step 2Mix the butter, coconut oil, vanilla extract, powdered Erythritol and stevia together.

Step 3Slowly add the egg yolks and whole eggs while blending one by one.

Step 4Process until smooth.

Step 5Pour in the coconut milk and keep blending. It's likely the mixture will lump which is perfectly normal. This is when using a food processor instead of a mixer becomes handy.

Step 6Scoop the mixture into the ice-cream maker and process according to the manufacturer's instructions.

Step 7Half way through, remove from the ice-cream maker. Use an immersion blender and pulse until smooth.

Step 8Then, return to the ice-cream maker and continue until your ice-cream is done. If you notice lumps, pulse with the immersion blender again. Eat immediately or place in the freezer for 30-60 minutes if too soft. To store for later, place in single-serving containers and keep in the freezer. Enjoy!
I prefer using single-serving containers - they are great for portion control! Also, ice-cream straight from the freezer is always hard and you may need to keep it at room temperature for 15-20 minutes before serving.