Follow us 148.4k
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-on Overall
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
- 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.
- Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
- Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved.
- Add vanilla bean powder, toasted coconut, salt and combine well.
- 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.
- 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.
- Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined.
- To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate.
- 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.
Ingredients
Instructions
- 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.
- Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.
- Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved.
- Add vanilla bean powder, toasted coconut, salt and combine well.
- 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.
- 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.
- Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined.
- To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate.
- 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.
Nutrition (per serving, 2 scoops)
Calories408kcal
Net Carbs5.9g
Carbohydrates10.1g
Protein5.4g
Fat40.9g
Saturated Fat35.3g
Fiber4.2g
Sugar1.6g
Sodium33mg
Magnesium74mg
Potassium373mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.9 g | 5.4 g | 40.9 g | 408 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 1.3 g | 1.1 g | 10.4 g | 99 kcal |
| Coconut milk (full-fat, unsweetened) |
| 2 g | 1.4 g | 15.1 g | 139 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.7 g | 1.9 g | 1.2 g | 31 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0.1 g | 0 g | 0 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 122 kcal |
| Cocoa powder, raw (cacao) |
| 1.1 g | 1.1 g | 0.7 g | 12 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
Do you like this recipe? Share it with your friends!
