Keto Bounty Ice-Cream with Magic Shell

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Keto Bounty Ice-Cream with Magic ShellPin recipeFollow us 59.5k

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.

Hands-onOverall

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
Calories403kcal
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. Keto Bounty Ice-Cream with Magic Shell
  2. Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat. Keto Bounty Ice-Cream with Magic Shell
  3. Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved. Keto Bounty Ice-Cream with Magic Shell
  4. Add vanilla bean powder, toasted coconut, salt and combine well. Keto Bounty Ice-Cream with Magic Shell
  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. Keto Bounty Ice-Cream with Magic Shell
  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. Keto Bounty Ice-Cream with Magic Shell
  7. Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined. Keto Bounty Ice-Cream with Magic Shell
  8. To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate. Keto Bounty Ice-Cream with Magic Shell
  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. Keto Bounty Ice-Cream with Magic Shell
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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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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! 😊

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! 😊

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