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)
- 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.
