Easy Keto Ice Cream

Easy Keto Ice Cream

Ingredients

• 27 1/3 oz coconut milk ((canned, chilled))
• 2 scoop chocolate protein powder ((canned, chilled))
• 2 tbsp sweetener ((canned, chilled))
• 2 tbsp cocoa powder
• 1/2 cup medjool date

Instructions

1. Place an 8 x 8-inch loaf pan in the freezer to chill.
2. In a high-speed blender or food processor, add your chilled coconut milk.
3. Blend for 30 seconds before adding all your other ingredients.
4. Blend until thick and creamy, but do not over-blend.
5. Pour the ice cream mixture into the frozen loaf pan and spread evenly.
6. To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.
7. Once ready to enjoy, allow to thaw at room temperature for 15 minutes.
8. Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy! Recipe Notes No Churn Paleo Vegan Chocolate Ice Cream (Keto, Low Carb, 4 Ingredient) should be consumed within 2-3 days.
9. If ice cream is too frozen, thaw until creamier.
10. If it is still stiff, re-blend for 30 seconds.
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