With the scorching heat of summer engulfing my small city, the irresistible craving for ice cream becomes all too real. And when it comes to satisfying that craving on a Keto diet, nothing beats the heavenly delight of a Keto Choco Bar Ice Cream.
I must admit, this was my first time experimenting with coconut cream, and I instantly fell in love with its texture and flavor. The resulting ice cream is incredibly smooth, creamy, and oh-so-delicious.
Just like my other recipes, this one is a breeze to make and will transport your taste buds to a state of pure bliss. Treat yourself to a stick of peanut butter ice cream, enveloped in a layer of crisp dark chocolate—it’s sheer indulgence.
Many people often wonder how I manage to stay away from traditional Indian foods and if I plan to follow this lifestyle forever. They question whether I miss indulging in roti, dals, and rice.
Well, let me tell you, on Keto, I enjoy a wide variety of delectable foods, from meats and veggies to pickles, desserts, smoothies, and now, even ice creams. I don’t miss the carb-laden staples at all.
In fact, you’ll be surprised to know that mangoes, a beloved fruit during Indian summers, sit in a large bowl on my dining table throughout the season, yet I haven’t felt the urge to take even a single bite. I’ve reached a point where I can resist the temptations of “just one bite” or a “last spoonful.” I’ve been there, done that, and moved on.
When you 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.
Keto Choco Bar Ice Cream
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.
- Measure the peanut butter and melt it in the microwave for a minute. Add it to the blender too.
- 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 !
