NO CHURN PALEO VEGAN CHOCOLATE ICE CREAM (KETO, LOW CARB, 4 INGREDIENT)




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A simple no churn keto ice cream recipe made with just four ingredients! This dairy-free chocolate ice cream is the ultimate paleo vegan frozen dessert or snack, ready in minutes. Low carb, keto, sugar free, gluten-free. 
With the warmer weather literally around the corner, having a healthy ice cream recipe on hand is mandatory. While it is easier to choose a store-bought option, making your own is just as simple. 
A simple no churn keto ice cream recipe made with just four ingredients! This dairy-free chocolate ice cream is the ultimate paleo vegan frozen dessert or snack, ready in minutes. Low carb, keto, sugar free, gluten-free. 

Ingredients
  • For the original recipe
  • 2 13.66 oz cans canned coconut milk, chilled
  • 2 scoops chocolate protein powder 64 grams
  • 2 tbsp granulated sweetener of choice I used granulated monk fruit
  • 2 tbsp cocoa powder
  • For the date-sweetened recipe
  • 2 13.66 oz cans canned coconut milk, chilled
  • 1/2 cup medjool dates
  • 2 tbsp cocoa powder
  • 2 scoops chocolate protein powder 64 grams

Instructions
  1. Place an 8 x 8-inch loaf pan in the freezer to chill.
  2. In a high-speed blender or food processor, add your chilled coconut milk. Blend for 30 seconds before adding all your other ingredients. Blend until thick and creamy, but do not over-blend.
  3. Pour the ice cream mixture into the frozen loaf pan and spread evenly. To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.  
  4. Once ready to enjoy, allow to thaw at room temperature for 15 minutes. Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy! 
Recipe Notes
No Churn Paleo Vegan Chocolate Ice Cream (Keto, Low Carb, 4 Ingredient) should be consumed within 2-3 days.
If ice cream is too frozen, thaw until creamier. If it is still stiff, re-blend for 30 seconds. 

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