Keto Bounty Ice-Cream with Magic Shell

Keto Bounty Ice-Cream with Magic Shell

3 minutes

Ingredients

  • 1 cup coconut milk (creamed, aka coconut cream - here is how to "cream" coconut milk, 240 g/ 8.5 oz)
  • 2 1/2 cups 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 teaspoon vanilla beans ,
  • 1 tablespoon 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)
  • mascarpone ,
  • 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

  • To toast the coconut, preheat the oven to 175 °C/ 350 °F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning. Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat. Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved. Add vanilla bean powder, toasted coconut, salt and combine well. Pour in a food processor and pulse until it reaches a smoothie-like consistency. This step can be skipped if you prefer your ice-cream chunky. Set Set aside to cool down completely or place in a bowl and refrigerate for about an hour. Pour into the into your ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. When done, scoop the ice-cream into a large container or a silicone loaf pan and freeze for at least 30 minutes. Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined. To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate. Store the chocolate separately in a fridge and warm up when ready for serving. Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months. For portion control and easy serving, I prefer using small containers like these. Tip: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 15-30 minutes before serving.

Originally posted 2019-02-20 17:30:01.

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