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Keto Choco Bar Ice Cream

Keto Choco Bar Ice Cream

Priya Dogra
Attempt Keto Choco Bar Ice Cream recipe, go that extra mile and do coat it with chocolate, as the crisp exteriors really lifts it to another level.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 47 minutes
Course Dessert
Cuisine Indian
Servings 6
Calories 140 kcal

Equipment

  • Blender
  • Microwave
  • Pan 
  • Bowl

Ingredients
  

  • 100  gm  Real Thai Coconut Cream
  • 50 gm  Zucchero Peanut butter creamy
  • 100  gm  Britannia Processed Cream Cheese
  • Sweetener of your choice

For Chocolate Sauce

  • 1 tbsp  Hershey’s Dark Chocolate Cocoa Powder
  • 3 tbsp  Coconut Oil
  • Sweetener

Instructions
 

  • Place the cream cheese on the kitchen counter for some time. When it comes to room temperature add it to the blender.
  • Add the coconut cream to the blender and the sweetener.
  • Measure the peanut butter and melt it in the microwave for a minute. Add it to the blender too.
    Add The Peanut Butter To The Blender
  • Blend it nicely for a few minutes, until a creamy consistency is reached.
  • Fill the mounds with the mixture and freeze overnight or for at least four to five hours.
  •  Next day de-mould the ice cream. And put in a plate.
  • In a pan heat some coconut oil on low heat. Add some cocoa and sweetener to the pan and stir on low heat. switch off the heat and wait for a minute.
  • Now hold the bar over the pan and pour the hot cocoa on it. You will have to do this fast or the bar will melt.
  • Keep the bar upright in a bowl and put it back in the deep freezer for ten minutes.
  • After about fifteen minutes take it out and coat it once again with the cocoa and coconut oil. Put it back in the deep freezer for another ten minutes.
  • Your peanut butter choco bar is ready. Enjoy !

Notes

NUTRITION FACTS

Calories – 140
Fat – 13 g
Carbs – 3 g
Protein – 4 g
Keyword Keto ice cream