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Chocolate Ice Cream

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Ingredients

Scale
  • 2 cans full fat coconut milk (16 oz.)
  • 2 tbsp. Vital Protein gelatine
  • 3/4 cup sugar, powdered Erythritol and 10 drops of stevia glycerate
  • 1/2 cup raw unsweetened cacao powder
  • 3 large egg yolks
  • 1/4 cup MCT oil (help reduce iciness)
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla powder

Instructions

  1. Sprinkle the Vital Protein Gelatin over the 1/2 cup of coconut milk and stir to combine.  Set it aside for 3-5 minutes to bloom.
  2. In a medium pot, combine the remaining of coconut milk, powdered erythritol, stevia , egg yolks, cacao powder, and sea salt. Stir well using a whisk.
  3. Bring to a simmer while whisking.
  4. Remove from heat and immediately add the Vital Protein and coconut milk mixture. Add the MCT oil to the mixture and whisk well.
  5. Cover the mixture and let it chill for 2 hours in the fridge.
  6. Place mixture in an ice cream maker, and run until the desired consistency is reached (usually 15-20 minutes) or follow manufacturer’s instructions.
  7. When the ice cream is almost finished, add the chocolate chips or chocolate chunks to ice cream maker, and continue to process until the desired consistency is reached.
  8. Serve immediately or keep in air-thight container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://www.stephaniedodier.com/chocolate-ice-cream/

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