Dairy-Free Chocolate Coconut Ice Cream
Coconut cream, 99% chocolate, and peanut butter provide fats and rich flavor without dairy. This frozen portion is more satiating than regular sweet ice cream.
Melt coconut oil (15 g), add 99% chocolate (50 g) and erythritol (10 g). Stir into a smooth glaze, pour it into a parchment-lined container, and freeze until firm.
Warm the coconut cream (160 g) in a saucepan, add the remaining coconut oil (30 g), peanut butter (50 g), cocoa powder (4 g), erythritol (30 g), and stir until smooth and creamy.
Cool the filling to room temperature, spread it over the frozen chocolate layer, and freeze again. Melt the remaining 99% chocolate (50 g), pour it over the top layer, and freeze until fully set. Cut into portions and store in the freezer.
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