4 Ingredient Low Carb Hot Chocolate Ice Cream (Keto, Paleo, Vegan, No Churn
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
- 2 tbsp cocoa powder
- 1/2 cup medjool dates
- 2 13.66 oz cans canned coconut milk chilled
- 1-4 scoops chocolate protein powder (32-34 grams
- 2 13.66 oz cans canned coconut milk chilled
- 1-4 scoops chocolate protein powder (32-34 grams
- 1-2 tbsp granulated sweetener of choice (i used m
- Carbohydrate 7.73665201569644 g
- Cholesterol 0 mg
- Fat 0.36960000074986 g
- Fiber 0.341880005099596 g
- Protein 0.616308001250391 g
- Saturated Fat 0.219634800445604 g
- Serving Size 1 1 serving (9g)
- Sodium 46.5696000944823 mg
- Sugar 7.39477201059684 g
- Trans Fat 0.0170016000344936 g
- Calories 37 calories
[ { "@type": "HowToStep", "text": "Place a deep loaf pan in the freezer. " }, { "@type": "HowToStep", "text": "Remove coconut milk from the refrigerator and separate the cream from the water. In a high-speed blender or food processor, add the cream first, followed by the coconut water. Blend until just combined." }, { "@type": "HowToStep", "text": "Add your dates/granulated sweetener, protein powder, and cocoa powder and blend until thick and creamy- Do not over-blend." }, { "@type": "HowToStep", "text": "Transfer the hot chocolate ice cream to the chilled loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour." }, { "@type": "HowToStep", "text": "Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl. " } ]
