Low Carb S•CRUNCH•OUS Ice Cream

What happens when you combine crisped rice (a.k.a. rice krispies) with milk chocolate? You get a chocolate bar that has a delicate CRUNCH (or some would say KRACKEL) when you bite into it. Shrewd Food allowed me to pre-order their keto-friendly Keto Krac chocolate bar and I decided to turn it into an ice cream reminiscent of chocolate crunch covered ice cream products from my youth.

I’ll admit this is a pretty simple combo of vanilla ice cream and “krac” bars chopped up. That’s okay. Sometimes simple is better. I stuck with Madagascar Bourbon Vanilla Extract but feel free to experiment with other kinds like Mexican Vanilla Extract.

Ingredients

Low Carb Sweet Cream Base
1-2 tablespoons vanilla extract
4 Keto Krac bars, broken into pieces

Directions

1. Break each of the bars into pieces and add to an empty ice cream container and place it in the refrigerator.
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 pieces to the ice cream maker 10 seconds before it’s complete. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.