2 Minute Keto Chocolate/Vanilla Blender Ice Cream (Dairy Free)
This recipe is designed to teach everyone how to make easy 2 minute keto blender ice cream that is dairy free
Servings 3 cup
Calories 52kcal
Ingredients
- 383 grams ice cubes (16 large ice cubes)
- 125 grams coconut cream or heavy whipping cream (2/3 cup)
- 32 grams powdered monkfruti/allulose blend or powdered sweetener of choice (1/4 cup)
- 8 grams vanilla extract (2 tsp) adjust for plain vanilla ice cream increase to 1TBS
- 80 grams keto chocolate sauce, for chocolate version (1/4 cup) I use Choczero chocolate syrup
- 3 grams xanthan gum (1tsp) this is a must have to thicken the ice cream
Instructions
- Place the ice cubes in a large blender. Make sure your blender is able to chop ice. Pulse a couple of times to chop the ice
- Add the remaining ingredients. Blend on high 1 minute or until soft serve texture. Serve immediately or place in freezer safe container and freeze 1 to 2 hours for stiffer texture. This ice cream is meant to be eaten the same day if frozen over night it will freeze solid. Recipe can also be cut in half if needed
Nutrition
Serving: 6half cup servings | Calories: 52kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 5g