Keto Snickers-Style Soft Ice Cream
Coconut cream, peanut butter, and dark chocolate create a rich dessert without sugar or flour. Peanuts add crunch and satiety, while allulose keeps a soft caramel note.
Refrigerate a can of coconut milk (240 g) for at least 24 hours. Scoop off the thick upper cream for the ice cream and caramel; do not use the watery lower part here.
For the base, combine the coconut cream from part of the milk, peanut butter (50 g), allulose (30 g), and salt (1 g) in a blender. Blend until smooth.
Melt 85% chocolate (40 g) gently, add it to the blender, and blend for a few more seconds into a smooth chocolate-peanut cream. Pour into a wide container and refrigerate for about 2 hours, until firm but not rock hard.
For quick caramel, combine the remaining coconut cream with part of the measured allulose in a small saucepan. Bring to a boil and reduce for 1 minute while stirring constantly, then cool completely.
Scoop the soft ice cream into a bowl, drizzle with cooled caramel, and sprinkle with peanuts (20 g). Serve immediately while the texture is soft.
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