Keto Sugar-free Chocolate Ice Cream

These creamy mini ice creams have white chocolate on the inside and a layer of crunchy hazelnut chocolate on the outside. They are Delicious! 

Ingredients:

For the filling

• 125 g mascarpone cheese
• 75 ml of whipped cream, 30% fat
• 25gr Funky Fat Foods White Chocolate 

For the topping

• 50gr Funky Fat Foods Chocolate 
• 5 tablespoons of melted coconut oil

Instructions:

1. Melt the Funky Fat White Chocolate in a bain-marie and mix it with the rest of the ingredients.
2. Fill the ice cream molds and freeze for at least 4 hours.
3. Melt the dark chocolate in a bain-marie and mix with the coconut oil. Pour the mixture into a narrow bowl.
4. Carefully unmold the ice creams and dip them into the Funky Fat Dark Chocolate. Wait a few seconds until the coverage solidifies and place them on a wire rack. Store in the freezer again.

Enjoy! 

 

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