Ingredients:
For the topping:
Cocoa nibs
Chocolate chips
For the ice cream:
Cellulose 1/2 cup
Heavy cream 3/4 tbsp.
Coconut milk 3/4 cup
Avocados 2
Cacao powder 1/2 cup
Instructions:
Combine the ingredients in the food processor and electric blender.
Blend all ingredients completely.
When ingredients become soft and smooth leave them out of the blender.
Adjust the sweetener for taste after tasting the mixture.
If you use cocoa nibs, dip the mixture in it.
Place the mixture in the bowl and hide the bowl with the paper.
Leave it for 6 to 7 hours in the freezer.
Then, serve it.
Notes:
If you add the cocoa powder after the wet ingredients it is the best for this recipe.
This recipe can be also made with chocolate flavor and your favorite flavor. Furthermore, this recipe can be served after lunch and dinner.
I recommend you use the cellulose in your recipe for the sweetener. And, cellulose does not only make the ice cream sweet it also makes the ice cream creamy.
It can be variate with avocado ice cream, match ice cream, and dairy-free.
You can also leave the ice cream for three months in the refrigerator. You can also make this recipe without using the ice cream maker.
Frequently asked questions:
Information:
How should I substitute this recipe?
You can substitute this recipe with the keto cookie dough, frozen raspberries, pecans, keto caramel, and salt.
What should I use in this recipe instead of the sweetener?
Instead of sweeteners, you should use coconut sugar, maple syrup, and honey in your recipe.
How many days I should leave this recipe in the freezer?
You should leave it for 2 months in your freezer but completely cover it with the wrap.
Nutritional facts:
Calories: 305 kcal
Serving size: 120 g
Total carbohydrates: 11.2 g
Protein: 4.1 g
Total fat: 30.1 g
Potassium: 472 mg
Saturated fat: 18.1 g
Fiber: 6.7 g
Sugar: 1.2 g
