Description
Pure Protein Brownie Ice Cream (Keto) is a delightful and creamy dessert that fits perfectly into a keto diet.
Ingredients
Scale
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1/4 cup vanilla protein powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions
- In a large mixing bowl, combine the almond milk, heavy cream, cocoa powder, erythritol, vanilla protein powder, vanilla extract, baking powder, and salt. Whisk until smooth and well combined.
- Stir in the almond flour until fully incorporated.
- Fold in the sugar-free chocolate chips.
- Pour the mixture into a freezer-safe container and spread it evenly.
- Cover and freeze for at least 4 hours or until firm. For best results, stir the mixture every hour for the first 3 hours to create a creamier texture.
- Once frozen, let the ice cream sit at room temperature for about 5-10 minutes before scooping.
Notes
- For a richer flavor, add a tablespoon of instant coffee granules to the mixture before freezing.
- You can substitute the almond flour with coconut flour for a different texture, but use only 1/4 cup as coconut flour absorbs more moisture.
- Prep Time: 15 minutes
- Cook Time: 4 hours freezing
- Category: Dessert
- Method: Freezing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg