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Keto Bounty Ice-Cream with Magic Shell

4.9 stars, average of 33 ratings

Keto Bounty Ice-Cream with Magic ShellPin itFollow us 134.8k

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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Allergy information for Keto Bounty Ice-Cream with Magic Shell

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
Vegan
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Nutritional values (per serving)

Net carbs5.9 grams
Protein5.4 grams
Fat40.9 grams
Calories408 kcal

Calories from carbs 6%, protein 5%, fat 89%

Total carbs10.1 gramsFiber4.2 gramsSugars1.6 gramsSaturated fat35.3 gramsSodium33 mg(1% RDA)Magnesium74 mg(18% RDA)Potassium373 mg(19% EMR)

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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Coconut cream, creamed coconut milk (organic, unsweetened)
1.3 g1.1 g10.4 g99 kcal
Coconut milk (full-fat, unsweetened)
2 g1.4 g15.1 g139 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.7 g1.9 g1.2 g31 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g13.5 g122 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Total per serving
5.9 g5.4 g40.9 g408 kcal

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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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