Keto Bounty Ice-Cream with Magic Shell

Keto Bounty Ice-Cream with Magic Shell

Ingredients

• 1 cup coconut milk ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• 1/2 cup erythritol ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• 1 cup unsweetened shredded dried coconut ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• 1 tsp vanilla beans
• 1 tbsp vanilla extract
• 1 pinch salt ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• liquid stevia ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• heavy whipping cream
• 1/2 cup coconut oil ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• 1/2 cup unsweetened cocoa powder ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))
• 1/4 erythritol (powdered)
• dark chocolate ((creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz))

Instructions

1. To toast the coconut, preheat the oven to 175 °C/ 350 °F.
2. Spread the shredded (or flaked) coconut on a baking sheet.
3. Place in the oven and toast for 5-8 minutes until light golden.
4. Mix once or twice to prevent burning.
5. Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
6. Once hot, take off the heat.
7. Add the Erythritol, optionally stevia and stir until dissolved.
8. Add vanilla bean powder, toasted coconut, salt and combine well.
9. Pour in a food processor and pulse until it reaches a smoothie-like consistency.
10. This step can be skipped if you prefer your ice-cream chunky.
11. Set Set aside to cool down completely or place in a bowl and refrigerate for about an hour.
12. Pour into the into your ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions.
13. It may take anything between 30-60 minutes depending on your ice-cream maker.
14. When done, scoop the ice-cream into a large container or a silicone loaf pan and freeze for at least 30 minutes.
15. Meanwhile, prepare the magic shell.
16. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil.
17. Mix until well combined.
18. Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months.
19. Tip: Ice-cream straight from the freezer may be too hard but you know the trick.