Servings: 4 to 6 Depending on Moulds used

Vanilla Ice cream: subheading: Vanilla Ice cream:
150ml Coconut Cream (Cold Can, Shake the Can well) 150ml Coconut Cream (Cold Can, Shake the Can well)
150ml Full Cream 150ml Full Cream
4 tbsp Allulose sweetener 4 tbsp Allulose sweetener
3 tsp vanilla essence 3 tsp vanilla essence
1 tbsp Coconut Milk Powder 1 tbsp Coconut Milk Powder
1 tbsp Fibre Syrup NATURAL 1 tbsp Fibre Syrup NATURAL
1 tbsp 40° Vodka (Optional as Not Kid Friendly) 1 tbsp 40° Vodka (Optional as Not Kid Friendly)
¼ tsp Guar Gum ¼ tsp Guar Gum
 
Chocolate Coating: subheading: Chocolate Coating:
300g Lindt Excellence Chocolate Block Cocoa 75% (3 Bars) 300g Lindt Excellence Chocolate Block Cocoa 75% (3 Bars)
6 tbsp coconut oil 6 tbsp coconut oil

Preparing the Ice cream mixture: subheading: Preparing the Ice cream mixture:
Add to a large pot on medium heat the 150ml Coconut Cream, pour in the 4 tbsp Allulose sweetener, as we need to melt the sweetener, add the 4 tbsp Cocoa Powder, 1 tbsp Coconut Milk Powder, 1 tbsp Fibre Syrup NATURAL, stir coconut milk powder in well, I used an electric hand mixer for 2 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 150ml Full Cream, 3 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 4 to 6 minutes it should thicken, but don't overbeat it.
Once the ice cream is thicker, pour the ice cream into the ice cream block moulds, cover with glad wrap and place them in the freezer overnight.
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 thickened, 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 the ice cream block moulds, cover with glad wrap and place them in the freezer overnight.
Chocolate Coating: subheading: Chocolate Coating:
In a 2 pot system, (pot with some water in with a heatproof bowl on top to melt the chocolate in)
Breakup the 300g Lindt Excellence Chocolate Block Cocoa 75% (2 Bars) bars then add to the bowl, add the 6 tbsp coconut oil and let the mixture fully melt, with a spoon, stir it up so the melted chocolate and coconut oil to fully combine, set aside to cool.
Once the chocolate is cool at room temperature, pour the chocolate into a cup or glass wide enough to dip the ice cream blocks into.
Get your ice cream blocks out of the freezer, take them out of the moulds, put them all back in the freezer taking out one at a time to dip in chocolate.
Dip one ice cream block into the chocolate and take it out quickly, the cold from the ice cream will set the chocolate hard, put it in a sealed container then put it in the freezer, repeat this with all the rest of the ice cream blocks until they are all coated in chocolate, enjoy.

Ice Cream blocks moulds.  Ice Cream blocks moulds.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves