“Creamy and delicious, this easy chocolate ice cream uses real chocolate and it couldn’t be more simple! Find the best-quality dark chocolate you can get your hands on, but it must be 85% cocoa for best results (I love Lindt!). The macros are calculate on a 100g (3.5oz) serving, which is about two ice cream scoops. I reckon you will be able to get out about 8-10 such servings from this batch. The prep time shown below includes the chilling of the ice cream mixture (prior to churning), but the longer, the better. The mixture should be completely chilled before getting churned in an ice cream maker.” – Monya
“I am so chuffed with the delicious choc mint ice cream. I invested in an ice cream maker several years ago, and it truly is the gift that keeps on giving! Homemade ice cream is dead-easy once you have mastered the technical bits. You only need to get it right once. Please follow the tips below for a game-changing dessert that comes in at only 3.3g carbs per two scoops (100g / 3.5oz total). I used 85% Lindt here and a peppermint extract I found on Amazon.” – Monya
“Until the stores can offer us a decent keto ice cream, we are left to our own devices. Making your own ice cream is dead easy and very satisfying. I invested in this ice cream maker – and I love it. Its excellent quality and does the job perfectly. Funnyman loves this simple vanilla ice cream and enjoys it sprinkled with nuts or topped with fresh blueberries. Macros are calculated that one serving = two scoops (50g per scoop), therefore one serving is 100g / 3.5oz. All that at 2g carbs! Enjoy!” – Monya
“If you are ambitious enough to own an ice-cream maker, this keto coconut ice cream is worth a try. I toast the desiccated coconut to add to the mixture before churning to make it even more coconutty. Get churning!” – Monya
