Dairy-Free Keto Chocolate Ice Cream (Vegan & Paleo)
Silky smooth ice cream with rich chocolate flavor. Tastes like the REAL deal! You'd never guess there's no dairy or sugar!
Prep Time10 mins
Cook Time0 mins
Total Time1 hr 10 mins
Servings: 5 servings
(Remember to place ice cream bowl in freezer for 24 hours or until completely solid)
Blend all ingredients in a small blender. Taste and adjust if needed (more stevia, cacao, or salt)
Chill mixture. Place blender cup of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
Pour mixture into ice cream maker and churn for about 10 minutes (or until thickened to soft serve consistency)
Transfer ice cream to a loaf pan of shallow dish and freeze 1 hour.
Thaw on the counter 5-10 minutes. ENJOY.
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What I used:
Thai Kitchen Coconut Milk click here (always buy FULL FAT. The low fat is watered down and will be icy) Buying in bulk on Amazon makes it cheaper ;)
Bulk Supplements Pure Stevia Powder click here - I love this brand because it's ONE ingredient and it does not have strong aftertaste or weird metallic taste. Just pure natural sweetness. Yum.
Homemade Almond Butter made by blending 2 cups dry roasted almonds for 5-10 min in a food processor until drippy.
Mexican Vanilla: click here Incredible flavor!
Pink Himalayan Salt click here
Nutrition: 229 cal, 20g fat, 6g carbs - 2g fiber = 4g net carbs, 6g protein (based on 5 servings, approximately 1/2 cup)
To store: Keep frozen. ***Due to lack of stabilizers/additives, the texture is BEST when freshly churned and frozen and enjoyed the same day it's made. If frozen solid, soften in the fridge.
Sweetener swap: You may use any dry powdered sweetener you like such as monkfruit (coconut sugar for non-keto) -- the equivalent of 1/4 cup of powdered sugar. Always taste and adjust to your preferred sweetness. Liquid sweeteners are not recommended, as they usually make the mixture too icy.