Keto Chocolate Ice Cream with Caramel Swirl

Keto Chocolate Ice Cream with Caramel Swirl

Ingredients

• 13 1/2 oz full fat coconut milk ((27 fl oz/ 800 ml))
• 3/4 cup cacao powder ((27 fl oz/ 800 ml))
• 1 tsp vanilla extract ((27 fl oz/ 800 ml))
• 1/2 cup unsweetened almond milk ((27 fl oz/ 800 ml))
• 1/2 cup Swerve Sweetener (granulated
• 1 1/2 tbsp gelatin ((27 fl oz/ 800 ml))
• 2 tbsp water ((27 fl oz/ 800 ml))
• 2 tbsp unsalted butter ((27 fl oz/ 800 ml))
• 1/2 cup heavy whipping cream ((27 fl oz/ 800 ml))
• 1 pinch salt

Instructions

1. Start by making the caramel.
2. In a medium sized pot combine the water and Swerve.
3. Set over medium heat and bring to a simmer.
4. Continue to simmer for 5-7 minutes until it turns golden and has reduced.
5. Whisk in the butter, cream, vanilla, and salt.
6. If its too thin keep simmering until it is slightly thick.
7. Note: it will thicken as it cools as well.
8.  For the ice cream, combine all ingredients in a blender and blend until smooth.
9. Pour the mixture into an ice cream maker ...
10.  ...
11. and churn according to the manufacturer's directions.
12. Once its done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers.
13. Freeze 3-4 hours.