Chocolate ice-cream EY 21.10.22
Author: BRHC (HCP)
INGREDIENTS:**
g KetoCal 3:1 Powder
g Bournville Cocoa powder (HCP added*)
g Gundenham Dairy Double Cream (HCP added*)
g Milk, whole, pasteurised, average
g Water, distilled
g Sweetener, liquid, Hermesetas (HCP added*)
Directions:
1.Combine all ingredients using a stick blender, place in a metal bowl in the freezer for 20 minutes.
2.Remove from freezer and blend until smooth and creamy.
3.Repeat process once more
Serve ice-cream portion with a 1 x 10g carbohydrate choice and a protein choice.
To make a fruit flavoured ice-cream, remove the cocoa powder and use some fruit from your carbohydrate allowance in the recipe instead e.g strawberry ice-cream.
If you would like to make 10 portions then multiple each ingredient x 10 and divide mixture evenly between x 10 containers, storing in the freezer.
Nutrition Information (for entire recipe):
Carbohydrate:
1.34
Calories: 105
Fat:
10.4
Protein:
1.69
Ratio:
3.43:1
Tags:
Sweet
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
