BRHC Chocolate icecream MASTER COPY DO NOT CHANGE

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


Per portion:
38g 

Nutrition Information (for entire recipe):

Carbohydrate: 1.27
Calories: 96
Fat: 9.44
Protein: 1.65
Ratio: 3.23:1

Sweet  


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