Vegan Keto Ice Cream
A rich fudge like texture vegan keto ice cream made with just 4 ingredients and no ice cream maker!
Servings: 8 scoops
Calories: 173kcal
Ingredients
- ¾ cup almond butter
- ½ cup allulose or other low carb sweetener
- ¼ cup cocoa powder unsweetened
- 2 cups almond milk or coconut milk
Instructions
- In a medium saucepan, gently heat the almond milk and almond butter, stirring until you have a smooth mixture.
- Add the cocoa powder and allulose and whisk until mixed.
- Remove from the heat and allow to cool.
- Pour into a sealable container and place in the freezer for at least 5 hours.
- Once the ice cream is frozen and you are ready to serve, thaw at room temperature for 15 minutes. Scoop and serve!
Notes
Makes 8 scoops
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1scoop | Calories: 173kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Fiber: 3g