This dairy-free, low carb, keto friendly ice cream made with our Black Velvet Cacao powder doesn't require any churning! Simply use a high speed blender, freeze, and voila! Deep, dark, delicious chocolate ice cream.
2 cans full-fat coconut milk
¾ cup Black Velvet Cacao, sifted
1 cup creamy almond butter
½ cup powdered sugar-free sweetener (such as Swerve)
1 tbsp rum (optional)
¼ cup walnuts, crushed (optional - for garnish/topping)
1. Combine all the ingredients (except walnuts) in a high-speed blender and blend until thick.
2. Pour the ice cream mixture into a chilled container and put it in the freezer for at least 4 hours.
3. Thaw ice cream for about 15 minutes before scooping. Sprinkle with walnuts before serving.