Keto Bounty Ice-Cream with Magic Shell

Ingredients makes 8 servings

• Coconut ice-cream:
• 1 cup creamed coconut milk, aka coconut cream - here is how to "cream" coconut milk (240 g/ 8.5 oz)
• 2 ¹/₂ cups liquid coconut milk such as Aroy-D (600 ml/ 20 fl oz)
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 1 cup shredded unsweetened coconut (75 g/ 2.6 oz)
• 1 tsp vanilla bean powder or 1 tbsp unsweetened vanilla extract
• pinch salt (I like pink Himalayan)
• Optional: liquid stevia to taste (vanilla stevia from NuNaturals or SweetLeaf work best)
• Dairy alternatives: use mascarpone instead of coconut cream and heavy whipping cream instead of coconut milk
• Magic shell:
• ¹/₂ cup coconut oil, melted (110 g/ 3.8 oz)
• ¹/₂ cup unsweetened cocoa powder (43 g/ 1.5 oz)
• ¹/₄ powdered Erythritol or Swerve (40 g/ 1.4 oz)
• Quick alternative: use melted dark chocolate (at least 85% cocoa content or more) instead, 2 tablespoons per serving

Instructions

1. To toast the coconut, preheat the oven to 175 °C/ 350 °F. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning.

2. Spoon coconut cream and coconut milk in a large sauce pan and heat over a medium heat.

3. Once hot, take off the heat. Add the Erythritol, optionally stevia and stir until dissolved.

4. Add vanilla bean powder, toasted coconut, salt and combine well.

5. Pour in a food processor and pulse until it reaches a smoothie-like consistency. This step can be skipped if you prefer your ice-cream chunky. Set Set aside to cool down completely or place in a bowl and refrigerate for about an hour.

6. Pour into the into your ice-cream maker (I use Cuisinart) and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker. When done, scoop the ice-cream into a large container or a silicone loaf pan and freeze for at least 30 minutes.

7. Meanwhile, prepare the magic shell. Place cacao powder and powdered Erythritol in a bowl with melted coconut oil. Mix until well combined.

8. To serve, place 2 scoops of the ice-cream in a serving bowl and pour over 2 tablespoons of the melted chocolate.

9. Store the chocolate separately in a fridge and warm up when ready for serving. Alternatively, pour the chocolate on top of the ice-cream and store in the freezer for up to 3 months. For portion control and easy serving, I prefer using small containers like these.
   Tip: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 15-30 minutes before serving.