Recipe makes 2 servings
1/2 cup (125ml) coconut milk
2 scoops HLTH Code Chocolate Macadamia
2 tsp (4.5g) unsweetened cocoa powder
1 Tbsp (15g) peanut butter
¼ tsp (1.5ml) vanilla extract
1 tsp (3g) monk fruit sweetener
To serve with:
½ cup (125ml) chilled coconut milk
Make the ice cream: blend coconut milk, HLTH Code Chocolate Macadamia powder, cocoa powder, peanut butter, and vanilla extract until smooth.
Pour the mixture into a freezer-friendly container and freeze until firm.
To serve; pour the remaining chilled coconut milk into a serving glass.
Scoop the ice cream and place it into the glass.
15g NET Carbs