2 cups unsweetened coconut milk, canned
2 cups unsweetened coconut cream, canned
½ cup sweetener, allulose or xylitol
¾ cup cocoa powder, sifted
1 pinch salt
2 tsp instant coffee powder, espresso (optional)
2 tsp vanilla extract
2 tbsp MCT oil
Place all of the ingredients in a bowl. Using an electric mixer, whisk for 4 minutes until the mixture becomes light and fluffy.
Pour the mixture into an ice cream maker or in a container with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency. Freeze for at least 4 hours.
Remove the ice cream from the freezer, and prior to serving, let it rest for about 10-15 minutes, to slightly soften.
Net carbs: 6 % (8 g)
Fiber: 6 g
Fat: 88 % (50 g)
Protein: 5 % (7 g)
10 minutes preparation 4 hours cooking time
Why is coffee added?
The coffee and the salt are ingredients that enhance the flavor of the chocolate to create a richer result, rather than giving any taste of coffee to the ice cream. The coffee powder can be omitted if preferred.