Creamy Coconut Chocolate Almond Crunch KetoFUEL Ice Cream by Patti Gardner

This is a favorite recipes for many and was developed by our very much loved VP Of Sales and Training (i.e. VP of everything FUN and Making US always feel special!) – Patti Gardner. Not only does Patti have amazing professional talent, but she was also one of the early pioneers in BulaFIT who inspired so many of us!! 

Patti says, “I decided if I was going to have ice cream every day for lunch that I had better start making a variety. After many tries, I finally came up with my favorite chocolate ice cream yet (it took a lot of tries). I hope you like it as much as me! Note- I did make it with all whipping cream once but I didn’t like the fat, carb, protein ratios as much.”

Creamy Coconut, Chocolate, Almond Crunch

Ingredients: 

1 can full fat coconut milk (I use Trader Joe’s) 

1 can water 

2 squares unsweetened baking chocolate, chopped 

6 heaping scoops “keto fuel” (3 servings) 

1/2 cup whipping cream (optional, I don’t always do this but it will make it creamier) 

3 servings raw almonds (optional) 

Place all ingredients except almonds in a medium sauce pan and mix. Place on stovetop over medium heat stirring regularly until melted (watch this because you do not want it to burn). Once everything is melted and no longer lumpy remove from heat and place in bowl. It needs to cool until at least room temperature before going in ice cream maker. DO NOT put in the refrigerator or else it will separate. I place my bowl in another bowl of ice water and stir occasionally to speed up the process (takes about 10 minutes). Than just follow the instructions on your ice cream maker. When ice cream is just about finished freezing, add almonds. Divide between 3 containers and enjoy!!!

Please note: 1 Serving = 1 Full KetoFUEL Shake