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Keto Ice Cream Bomb with Chocolate and Pecans
This low carb ice cream bomb is the ultimate indulgent treat! Creamy ice cream is sat on a crunchy nut base and topped with a drizzling of chocolate sauce.
How to Make It
Step 1
Add 1/4 cup of erythritol and cream cheese to a food processor and blend until smooth.
Step 2
Add the vanilla and cream to the bowl of a stand mixer and whisk until light and fluffy. Carefully fold the cream cheese mixture into the whipped cream.
Step 3
Double line two small pudding bowls with plastic wrap. Divide the ice cream mixture evenly between the two bowls. Cover, and transfer to the freezer for three hours to set.
Step 4
To prepare the biscuit base, add the ground almonds, crushed pecans and 1 teaspoon of erythritol to a mixing bowl. Melt the coconut oil and add to the bowl. Stir well to combine.
Step 5
Remove the ice cream bombs from the freezer and divide the biscuit mixture between the base of each, pressing down gently to form an even layer. Return to the freezer to set for a further 20 minutes.
Step 6
Whilst the base is setting you can prepare the chocolate shell. Add the cocoa powder, syrup and remaining coconut oil to a food processor and blend until smooth and liquid.
Step 7
Remove the ice cream bombs from the mold and peel away the plastic wrap. Drizzle over the chocolate sauce. Top each with a pecan to serve.
Ingredients
- Cream Cheese Spread
3-½ ounce
- Pecans
2 Whole Pecans
- Vanilla Extract
1 teaspoon
- 100% Pure Erythritol by Now
1 tsp
- Cocoa Powder, Unsweetened
1 tablespoon
- Whipping Cream
½ cup
- Coconut Oil
¾ tablespoon
- Maple Flavored Syrup by Lakanto
½ tablespoon
- Coconut Oil
¾ tablespoon
- 100% Pure Erythritol by Now
1 tsp
- Pecans, Raw
¼ cup, ground
- Almonds, Raw
¼ cup, ground
