Lulu's Keto Cookies & Cream 'Magnum' Ice Blocks

Following a keto or low carb diet but desperately craving a Magnum or other luxury chocolate ice cream? This recipe is for you!

This recipe was created by the wonderful @luludeam on Instagram

• 1 Cup of Cream
• 2 Tbsp Justine's Keto Erythritol
• ½ tsp Vanilla Essence
• 1 Cup Justine's Keto choc chip protein cookie crumbs
• 100g Justine's keto dark choc baking chips
• 2-3 Tbsp coconut oil
• Ice block moulds

 

Keto Cookies & Cream Magnum Ice Block Method

1. Turn your 2 Tbsp of Keto Erythritol into icing sugar by blitzing it for a few seconds in a magic bullet / nutri bullet or similar.
2. Add now-powdered sweetener into a large bowl and add 1 Cup of cream and ½ tsp Vanilla Essence. Whip with an electric beater until it thickens – but don't let it get too stiff.
3. Pour cream mixture into four ice block moulds until they are about half full.
4. Sprinkle a layer of Justine's keto cookie crumbs over top – but leave some set aside for topping. Poke in your popsicle sticks.
5. Cover the layer of cookie crumbs with your remaining cream mixture and spread to be flat on top.
6. Place in freezer for at least one hour – two hours is best to be safe.
7. Place 100g Justine's dark choc baking chips and 2-3 Tbsp coconut oil into a bowl and microwave in 30 second increments, mixing in between. Once meted, allow to cool (but not to set!)
8. Remove your frozen ice blocks from their moulds, dip each one into the melted (but cooled) chocolate and then dunk into remaining cookie crumbs.
9. Return to freezer on a flat tray or board until the chocolate has set with the cookie crumb topping firmly in place.
10. Enjoy!