BRHC Chocolate icecream MASTER COPY DO NOT CHANGE
Author: BRHC (HCP)
Description:
Chocolate icecream.
Ingredients:
g KetoCal 3:1 Powder
g Bournville Cocoa powder (HCP added*)
g Gundenham Dairy Double Cream (HCP added*)
g Milk, whole, pasteurised, average
g Water, distilled
g Sweetener, liquid, Hermesetas (HCP added*)
Directions:
Mix together the ketocal, cocoa powder, water, milk, cream and a squirt of liquid sweetener.Place in the freezer for 20 minutes. Remove from the freezer and then stir mixture until smooth. Repeat the process twice more, then leave until frozen. Divide into 10 portions.
Nutrition Information (for entire recipe):
Carbohydrate:
12.74
Calories: 968
Fat:
93.73
Protein:
16.44
Ratio:
3.21:1
Sweet
