Low Carb Chunky Monkey Ice Cream II: The Chunkening

It was time for an overhaul of my old Chunky Money recipe. It was a fine ice cream, but thanks to new low carb products on the market, we can make it oh-so-much better! HighKey makes banana bread breakfast “biscuits” and Fearless Keto takes all the work out of making candied walnuts.

LorAnn Oils banana flavoring is still great, but Alpha Freezz’s version is just as good. I rarely use chocolate chips anymore. Making a low carb chocolate (or white chocolate) bar is pretty straightforward and gives a much better mouthfeel than chips. The recipe for the Chocolate Bar below is for just one bar, but I usually make at least two at a time and freeze them for later. It pays to buy multiple molds.

Ingredients

Chocolate Bar

¼ cup (56 g) coconut oil
¼ cup (25 g) cocoa, unsweetened
14 drops EZ-Sweetz
¼ teaspoon vanilla extract
¼ cup (25 g)  powdered erythritol

Ice Cream

Low Carb Sweet Cream Base
1-2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Banana
2 HighKey Breakfast Biscuits, Banana Bread
2 oz (56 g) Fearless Keto Candied Walnuts, Classic Vanilla
½ low carb chocolate bar (see above)

Directions

1. Make a chocolate bar using Freshware CB-607BR Break-Apart Chocolate Bar Silicone Molds. Freeze then cut on the score, then cut the into diagonal chunks. Chop up the two breakfast biscuits into eight pieces each. Put chocolate into an ice cream container with the walnuts and biscuit pieces and put in the freezer.
2. Follow the instructions for the Low Carb Sweet Cream Base. Add the flavoring after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the chocolate chunks, biscuit pieces, and walnuts to the ice cream maker 1-2 minutes before it’s complete. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.