Servings: 4 to 6

Chocolate Ice cream: subheading: Chocolate Ice cream:
400ml Coconut Cream (Cold Can, Shake the Can well) 400ml Coconut Cream (Cold Can, Shake the Can well)
500ml Full Cream 500ml Full Cream
¼ cup Allulose sweetener ¼ cup Allulose sweetener
4 tbsp Orange Essence 4 tbsp Orange Essence
2 tsp Orange Food colouring 2 tsp Orange Food colouring
2 tbsp Coconut Milk Powder 2 tbsp Coconut Milk Powder
2 tbsp 40° Vodka (Optional as Not Kid Friendly) 2 tbsp 40° Vodka (Optional as Not Kid Friendly)
2 tbsp Keto Fibre Syrup NATURAL (If not used add another ¼ cup Allulose sweetener ) 2 tbsp Keto Fibre Syrup NATURAL (If not used add another ¼ cup Allulose sweetener )
¼ tsp Guar Gum ¼ tsp Guar Gum
½ bag of Healtheries Chocolate Bits Dark Choc 99% Sugar-Free ½ bag of Healtheries Chocolate Bits Dark Choc 99% Sugar-Free

(This recipe can be done 2 ways, with and without an Ice Cream Maker)
If you're using the First Method, With Ice Cream Maker, make sure the ice cream cold bowl has been in the freezer for 48 hours before using, best to just leave the bowl in the freezer all the time.
Preparing the Ice cream mixture: subheading: Preparing the Ice cream mixture:
Add to a large pot on medium heat the 400ml Coconut Cream, pour in the ¼ cup Allulose sweetener, as we need to melt the sweetener, add the 4 tbsp Orange Essence, 2 tsp Orange Food colouring, 2 tbsp Coconut Milk Powder, 2 tbsp Fibre Syrup NATURAL, stir the coconut milk powder in well, I used an electric hand mixer for 2 to 3 minutes.
Leave on the heat for 10 to 15 minutes to melt the sweetener, then take off the heat and using a hand blender or hand beater, mix in the ingredients well to fully combine for 2 minutes, then set aside to fully cool. ( I put mine in the fridge for 2 hours, If putting the pot in the fridge, place a breadboard or plate on the fridge glass shelf, so the pot doesn't crack the glass shelf.)
Once it's cold, take it out of the fridge, you can now add the 500ml Full Cream, 2 tsp vanilla essence, 2 tbsp 40° Vodka (Optional as Not Kid Friendly), sprinkle the ¼ tsp Guar Gum over top the, using a hand blender or hand beater, mix in the ingredients well to fully combined for 2 more minutes, place the pot back in the fridge for 2 hours, Cover the pot with glad wrap.
First Method, With Ice Cream Maker: subheading: First Method, With Ice Cream Maker:
Take the pot out again and now that the mixture is nice and cool and will have thickened, just need to beat it one more time for 2 more minutes, before pouring the mixture into the ice cream maker bowl and let it churn for 25 minutes.
Once churned, scope the ice cream into a plastic airtight container, stir in ½ bag of Healtheries Chocolate Bits Dark Choc 99% Sugar-Free, place it in the freezer for 6 to 8 hours, serve and enjoy.
Second Method, Without Ice Cream Maker: subheading: Second Method, Without Ice Cream Maker:
Take the pot out again and now that the mixture is nice and cool and will have to thicken, just need to beat it one more time for 4 to 6 minutes it should thicken, but don't overbeat it.
Once the ice cream is thicker, pour the ice cream into a plastic airtight container, stir in ½ bag of Healtheries Chocolate Bits Dark Choc 99% Sugar-Free, place it in the freezer for 6 to 8 hours, serve and enjoy.

Nutritional facts: This is only 7g Net Carbs per serving (Divided by 4 Servings)  Nutritional facts: This is only 7g Net Carbs per serving (Divided by 4 Servings)
Ice Cream Maker is needed in one of the methods.  Ice Cream Maker is needed in one of the methods.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves