Chocolate Soft-serve Ice Cream
VEGETARIAN freeze
ThaiChickenEasy10 minBy Northstar
Ingredients
Servings
4
- 1 can full-fat coconut milk, 13½-oz/400-ml
- 0.3 cup (40 g) collagen peptides or protein powder
- 0.3 cup (25 g) unflavored MCT oil powder (optional)
- 2 tbsp smooth unsweetened almond
- 2 tbsp cocoa powder
- 3 drop liquid stevia, or 1 tablespoon erythritol
- 1 tsp vanilla extract
Instructions
- 1
Place all the ingredients in a blender or food processor. Blend until smooth and fully incorporated. Divide the mixture among 4 freezer-safe serving bowls and place in the freezer for 30 minutes. At the 30-minute mark, remove from the freezer and mash with a fork until the ice cream is smooth. If it’s still too runny and doesn’t develop the consistency of soft-serve as you mash it, freeze for another 15 minutes, then mash with a fork again. Enjoy immediately. Replace the cocoa powder with carob powder. Use stevia or enjoy unsweetened. Replace the almond butter with sunflower seed butter. Omit the collagen.
Tags
keto-diet-cookbookketolow-carb