To make the keto magic shell, melt the coconut oil and mix in the cocoa powder, and confectioner's sugar substitute. Once the ice cream cake is fully chilled drizzle the keto magic shell topping over the cake. The topping will quickly harden and is then ready to be served immediately or stored back in the freezer.
Pouring a scoop of magic shell over a bowl of ice cream is a delicious way to add some pizazz to ice cream. For an extra special ice cream bar, dip each Voortman Bakery wafer into the chocolate to add a coating of chocolate shell! First, place the wafers on a baking sheet and place in the freezer.
This delicious low-carb ice cream cake is grain-free, gluten-free, and fits into your keto diet perfectly! Plus the ice cream layer is also churn-free so no ice cream maker is needed! What’s not to love? My sugar-free ice cream cake recipe features two layers of my popular Keto Hershey’s Chocolate cake that was baked and then crumbled.
Mix together and taste and adjust sweetener as needed. It does not need to be refrigerated. […] Low Carb Magic Shell Topping Sugar Free Mom […] This site uses Akismet to reduce spam.