Ingredients

The following ingredients have 12 Servings
  • 2 13.66 oz cans canned coconut milk, chilled
  • 2 scoops chocolate protein powder (64 grams)
  • 2 tablespoon granulated sweetener of choice (I used granulated monk fruit)
  • 2 tablespoon cocoa powder
  • 2 13.66 oz cans canned coconut milk (chilled)
  • 1/2 cup medjool dates
  • 2 tablespoon cocoa powder
  • 2 scoops chocolate protein powder (64 grams)

Instruction

  • Place an 8 x 8-inch loaf pan in the freezer to chill.
  • In a high-speed blender or food processor, add your chilled coconut milk. Blend for 30 seconds before adding all your other ingredients. Blend until thick and creamy, but do not over-blend.
  • Pour the ice cream mixture into the frozen loaf pan and spread evenly. To ensure the mixture doesn't become icy, mix it every 30 minutes, for the first 1-2 hours.  
  • Once ready to enjoy, allow to thaw at room temperature for 15 minutes. Using a slightly wet ice cream scoop, scoop desired amount into a bowl and enjoy!