4 Ingredient Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan, No Churn)
Calories 340kcal
Ingredients
- 27 1/3 ounces coconut milk (canned, chilled)
- 4 scoops chocolate protein powder (canned, chilled)
- 2 tablespoons cocoa powder
- 1/2 cup medjool date
- 27 1/3 ounces coconut milk (canned, chilled)
- 4 scoops chocolate protein powder (canned, chilled)
- 2 tablespoons cocoa powder
- 2 tablespoons sweetener (canned, chilled)
Instructions
- Place a deep loaf pan in the freezer.
- Remove coconut milk from the refrigerator and separate the cream from the water.
- In a high-speed blender or food processor, add the cream first, followed by the coconut water.
- Blend until just combined.
- Add your dates/granulated sweetener, protein powder, and cocoa powder and blend until thick and creamy- Do not over-blend.
- Transfer the hot chocolate ice cream to the chilled loaf pan.
- To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Before eating, thaw out the loaf pan for 15 minutes.
- Lightly wet an ice cream scoop before scooping out into a bowl.
- Recipe Notes * If you use more than 1 scoop of protein powder, blend a little longer.
- If it's too thick (this can happen with casein protein powder), add a tiny bit more coconut milk.
- Do not use lite coconut milk, as this will become too icy.
- For a soft-serve style ice cream, enjoy immediately or freeze for 15 minutes.
- If your ice cream is too icy, let thaw for 15 minutes before scooping.
- If for some reason it won't thaw nicely, re-blend and enjoy as is.
- 4 Ingredient Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan, No Churn) should be consumed within 2-3 days.
Originally posted 2019-02-20 18:33:11.
