Keto Chocolate Collagen Blender Ice Cream
Ingredients
- 1 1/2 cups filtered water or unsweetened almond milk (360 ml/ 12 fl oz.)
- 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz.)
- 4 scoops Perfect Keto Chocolate Collagen (68 g/ 2.4 oz.)
- 1 tbsp. sugar-free vanilla extract (15 ml)
Optional: sugar-free chocolate chips or 85-90% chocolate chips to serve
Instructions
Pour the water in an ice tray and freeze. Alternatively, you can use unsweetened almond milk or cashew milk.
Place the ice, cream (or coconut cream) chocolate collagen, and vanilla into a blender. Process until smooth and creamy.
Once done, the texture will be similar to a chocolate frosty. You can serve it as it is (as a frozen drink) or place in the freezer for 1 to 2 hours before scooping.
To serve, you can optionally sprinkle in some sugar-free chocolate chips or 85-90% chocolate chips.
To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving.
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