Chocolate Ice cream
- 4:1 ratio
- Preparation time: 5 minutes
- Freezing time: 3-4 hours
- Recipe makes 2 x 65g portions*
#Images represents 1 portion
This ketogenic diet recipe provides approximately:
| Nutritional content | 1 portion | 2 portions |
| Fat | 22.2g | 44.4g |
| Protein | 4.2g | 8.5g |
| Carbohydrate | 1.4g | 2.8g |
| Energy (calories) | 223kcal | 445kcal |
| Ingredients | Quantity |
| Double cream, eg. Morrsions / Tesco | 30g |
| Keyo® | 100g |
Method
- Lightly whip double cream in a small bowl.
- Add Keyo® and fold through the whipped cream until well combined and evenly mixed.
- Divide into 2 equal portions, add to freezer-safe containers, cover and place in the freezer for 3-4 hours.
Serving Suggestions
- Sugar free Da Vinci syrups are good dessert sauces.
To download the Chocolate Ice Cream recipe card click here
Keyo® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.