Chocolate Ice Cream

Ingredients

For the keto option

• 2 13.66 oz canned coconut milk, chilled

• 2 tbsp granulated sweetener of choice I used a monk fruit sweetener

• 2 scoops chocolate protein powder 64-68 grams

• 2 tbsp dark cocoa powder

• 1 tbsp vodka or similar liquor * See notes

For the date sweetened option

• 2 13.66 oz canned coconut milk, chilled

• 1/2 cup medjool dates

• 2 scoops chocolate protein powder 64-68 grams

• 2 tbsp dark cocoa powder

• 1 tbsp vodka or similar liquor * See notes

Instructions

• Lightly grease a loaf pan and place in the freezer. 

• In a high-speed blender, add all your ingredients and until thick and creamy. Do not over blend. 

• Pour the ice cream mixture into the frozen loaf pan and smooth out evenly. To ensure the mixture doesn't become too icy, mix every 30 minutes or so, for the first hour. 

• Once firm, lightly wet an ice cream scoop and scoop servings into bowls. If you don't add the optional vodka, allow the ice cream to thaw for 15 minutes prior. 

Notes * Adding the vodka helps prevent the ice cream from freezing solid. You won't be able to taste it. It is 100% optional, and I find it perfectly fine making it without it.  Low Carb Keto Chocolate Ice Cream (Paleo, Vegan, No Churn) should be consumed within 2-3 days. Re-freezing it will make it more difficult to scoop out as time goes out. If easy keto chocolate ice cream becomes too solid, allow to thaw and re-blend