Chocolate ice-cream EY 21.10.22

Author: BRHC (HCP)

Description: Chocolate icecream.

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

Sweet  


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