Keto No-Churn Chocolate Almond Ice Cream
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 10
Calories 136 kcal
- 1 can of full-fat coconut milk
- ⅔ granulated monk fruit sweetener
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ¼ teaspoon arrowroot powder
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 tablespoons vodka optional: this lowers the freezing point and prevents the ice cream from becoming too hard
- ⅓ cup chopped almonds
Add coconut milk, monk fruit sweetener, cocoa and salt to a saucepan over medium heat. Whisk until the mixture is smooth.
Sprinkle arrowroot powder in slowly and continue whisking until fully combined and smooth. Remove from heat and allow the mixture to cool completely.
In a large bowl, whip heavy cream and vanilla extract until soft peaks form.
Add cooled cocoa mixture slowly and continue mixing until well combined.
Fold in the chopped almonds and vodka and mix until evenly combined.
Pour ice cream into a freezer safe container and freeze for at least 4 to 6 hours.
Allow to soften slightly if necessary, before serving.
Calories: 136kcalCarbohydrates: 7gProtein: 3gFat: 13gFiber: 3g