Keto Bounty Ice-Cream with Magic Shell

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4.5 from 58 votes

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)
  • 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.
  • Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months.
  • Tip: Ice-cream straight from the freezer may be too hard but you know the trick.

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

Article Categories:
Lunch

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