Keto Ice Cream Bomb with Chocolate and Pecans Recipe

Desserts
Gluten Free
Vegetarian
4.5/5
(8 reviews)
Keto Ice Cream Bomb with Chocolate and Pecans
Zylo Recipes

Description

Imagine a symphony of textures and flavors dancing on your palate. This frozen dessert creation begins with a delightfully crunchy base of toasted nuts, providing a satisfying contrast to the creamy indulgence that follows. Picture a medley of your favorite nuts, perhaps almonds, pecans, and walnuts, coarsely chopped and lightly sweetened, then baked to golden perfection.

The nutty aroma alone is enough to entice, promising a treat that's both comforting and exciting. Resting upon this delectable foundation is a velvety smooth, homemade ice cream. This isn't your average ice cream; it's a rich and decadent concoction, crafted without the need for specialized equipment.

The secret lies in a careful blend of heavy cream, a touch of sweetness, and perhaps a hint of vanilla or another complementary flavor like coffee or salted caramel. The texture is unbelievably smooth, melting effortlessly in your mouth, leaving behind a lingering sensation of pure bliss. The ice cream is incredibly refreshing, a perfect escape on a warm day or a comforting treat any time of year.

It provides a cooling counterpoint to the crunchy nut base, creating a harmonious balance that will leave you craving more. To complete this masterpiece, a luscious chocolate sauce is generously drizzled over the top. The chocolate, melted to a glossy sheen, cascades down the sides, adding a touch of visual elegance and an irresistible chocolatey flavor.

The bittersweet notes of the chocolate complement the sweetness of the ice cream and the nuttiness of the base, creating a well-rounded flavor profile that is sure to impress. Every spoonful is an experience, a journey through contrasting textures and complementary flavors that will tantalize your taste buds. This frozen dessert is more than just a treat; it's a celebration of simple ingredients transformed into something extraordinary.

Preparation Time

Prep Time
3 h 30 min
Cook Time
0 min
Total Time
3 h 30 min

Nutrition Information

Per 1 servings (half an ice cream bomb) serving
C
Calories
480 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
5 g

C
Fats
48 g
Saturated Fats 24 g
Unsaturated Fats 18 g

Cholestrol 140 mg
Sodium 60 mg
Potassium 150 mg
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Ingredients

    1.
    Cream Cheese Spread
    Cream Cheese Spread
    3-½ ounce
    2.
    Pecans
    Pecans
    2 Whole Pecans
    3.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    4.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    5.
    Cocoa Powder, Unsweetened
    Cocoa Powder, Unsweetened
    1 tablespoon
    6.
    Whipping Cream
    Whipping Cream
    ½ cup
    7.
    Coconut Oil
    Coconut Oil
    ¾ tablespoon
    8.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    ½ tablespoon
    9.
    Coconut Oil
    Coconut Oil
    ¾ tablespoon
    10.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tsp
    11.
    Pecans, Raw
    Pecans, Raw
    ¼ cup, ground
    12.
    Almonds, Raw
    Almonds, Raw
    ¼ cup, ground

Instructions

    1.
    Add 1/4 cup of erythritol and cream cheese to a food processor and blend until smooth.
    2.
    Add the vanilla and cream to the bowl of a stand mixer and whisk until light and fluffy. Carefully fold the cream cheese mixture into the whipped cream.
    3.
    Double line two small pudding bowls with plastic wrap. Divide the ice cream mixture evenly between the two bowls. Cover, and transfer to the freezer for three hours to set.
    4.
    To prepare the biscuit base, add the ground almonds, crushed pecans and 1 teaspoon of erythritol to a mixing bowl. Melt the coconut oil and add to the bowl. Stir well to combine.
    5.
    Remove the ice cream bombs from the freezer and divide the biscuit mixture between the base of each, pressing down gently to form an even layer. Return to the freezer to set for a further 20 minutes.
    6.
    Whilst the base is setting you can prepare the chocolate shell. Add the cocoa powder, syrup and remaining coconut oil to a food processor and blend until smooth and liquid.
    7.
    Remove the ice cream bombs from the mold and peel away the plastic wrap. Drizzle over the chocolate sauce. Top each with a pecan to serve.