{Remember to place ice cream bowl in freezer for 24 hours or until completely solid.}
Blend all ingredients (except chocolate!) very smooth in a small blender. Taste and adjust if needed (more stevia, mint or salt)
Chill mixture. Place blender container of ice cream mixture in the freezer for about 1 hour prior to churning so it gets very *very* cold, but not frozen.
Pour mixture into ice cream maker and churn for about 10 minutes (or until thickened to soft serve consistency)
Add in a few Tbs of chocolate shavings at the end.
Transfer ice cream to a loaf pan or shallow dish, sprinkle with 1 more Tbs chocolate shavings on top and freeze about 1 hour or until solid.
Before serving, thaw on the counter 5-10 minutes.
Dip ice cream scoop in water to make scooping easier. Garnish with additional chocolate shavings. ENJOY.
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thai Kitchen Coconut Milk (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 - 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.Mexican Vanilla: here for Incredible flavor!To store: Keep frozen & wrapped in cling wrap to prevent freezer burn. Should be good at least 1-2 months in the freezer.Nutrition Facts: Via MyFitnessPal: 242 cal/21g fat/4g net carbs/4g protein per serving.Sweetener swap: You may use any DRY powdered sweetener you like (coconut sugar for non-keto) or the equivalent of ¼ - ⅓ cup of sugar.If using sugar or sugar equivalent, you may not need as much nut butter.Liquid sweeteners are not recommended, as they usually make the mixture too icy.