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Keto Choco Ice Cream

Keto Choco Ice Cream


  • 1 cup (200 gr) vegan cream cheese (soft)
  • 1 ½ cup (330 ml) coconut milk cream
  • ½ cup (110 ml) almond or soy milk
  • ½ cup (70 gr) Erythritol or Monk fruit (Maple)
  • ⅓ cup ( 45 gr) Karen Berrios Cacao Powder




  1. Place your loaf pan in the freezer
  2. In your food processor, combine all your ingredients for the chocolate ice cream and blend until thick and creamy
  3. Pour the chocolate ice cream mixture in the chilled container. For the first hour, stir the mixture every 20 minutes, to ensure it doesn’t freeze solid.
  4. Lightly wet your scoop before serving ice cream.
  5. Serve in your dessert bowl and enjoy with your favorites fruits and Karen Berrios cacao Nibs.

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