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Keto Bounty Ice-Cream with Magic Shell

This homemade ice-cream is absolutely delicious and tastes like my favourite treat. With all the flavours of healthy keto Bounty Bars in creamy ice-cream topped with sugar-free magic shell - this is the ultimate frozen summer treat! It's dairy-free, low in carbs and high in healthy fats, such as MCTs. I used toasted coconut to enhance the flavour but you can keep it simple and use regular unsweetened shredded coconut.

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Preparation time

Hands-on
Overall

Nutritional values (per serving, 2 scoops):

6.2 grams 4 grams 5.4 grams 41 grams 35.9 grams 403 calories
Total Carbs10.2grams
Fiber4grams
Net Carbs6.2grams
Protein5.4grams
Fat41grams
of which Saturated35.9grams
Energy (calories)403kcal
Magnesium74mg (19% RDA)
Potassium373mg (19% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (5%), fat (89%)

Ingredients (makes 8 servings):

Coconut ice-cream:
Magic shell:

Instructions:

  1. 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.
  2. Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
  3. Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved.
  4. Add vanilla bean powder, toasted coconut, salt and combine well.
  5. 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.
  6. 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.
  7. Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined.
  8. To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate.
  9. Store the chocolate separately in a fridge and warm up when ready for serving. Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months. For portion control and easy serving, I prefer using small containers like these.
    Tip: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 15-30 minutes before serving.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

OMG!  I am making this right now!  I love your keto bounty bars, and these look just as simple and delicious.

Reply

Thank you Jill, I hope you like it! Smile

Reply

Well, I'm not sure what went wrong, but I eventually had success.  At first, the mixture separated into little balls of fat when I put it in the ice cream maker.  Not wanting to discard it, I decided it needed an emulsifying agent, so I warmed it back up and whisked in two egg yolks, a little cream and stirred until thick.  I put it back in the ice cream maker and it churned up just fine.  I made the chocolate shell with cacao butter and 75% chocolate.  The final concoction tasted so good I had to put it in single serve containers!

Reply

I think this could be the coconut milk - some types contain more fat. I used part Aroy-D and part canned coconut milk (the cream part) so maybe that's why mine didn't curdle in the ice-cream maker. I'm glad that the addition of egg yolks and cream worked - thanks for the great tip! Smile

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