Chocolate Coconut Milk Ice Cream
Chocolate Coconut Milk Ice Cream
Total Time: 10 minutes prep time + 2-3 hours freeze time
Serves: 4
Per serving: 200 calories, 2 g protein, 15 g carbohydrates, 19 g fat
Ingredients
Coconut Milk - 1 can (13.5 oz)
Erythritol - 1/4 cup (powdered, opposed to granular). For this recipe, we powdered the granular Erythritol by putting it in the Vitamix. Powdered erythritol is better than granular for this recipe because it will blend into the mixture and give a smoother texture. opposed to a granulated texture.
Unsweetened Cocoa Powder - 1/4 cup
Vanilla Extract - 1 teaspoon
Stevia - to taste
Directions:
In a blender, mix together coconut milk, unsweetened cocoa powder, erythritol, and vanilla extract.
Taste mixture, add liquid stevia to taste. Erythritol helps to sweeten the cocoa powder, but sometimes a couple extra drops of liquid Stevia adds the perfect amount of sweetness. Be careful not to add too much Stevia. Try to add 2-3 drops at a time.
Place mixture in a freezer safe dish. Freeze for 2-3 hours. When ready, the mixture will be soft and creamy.
This ice cream is best to serve right away. If it freezes for more than 2-3 hours, it will harden. If it does harden, then make sure that you pull it out of the freezer at least 30 minutes before you want to serve it.
Garnish with your favorite low-carb toppings: pecans, coconut flakes, keto-friendly chocolate chips.
