Helado tipo Magnum Keto

Ingredients: 300g milk, frozen almonds, 200g heavy cream, 45g erythritol, 1 tsp liquid vanilla Topping: 200g dark chocolate, 40g coconut oil, 40g chopped almonds PREPARATION: Place the erythritol in the bowl and mix for 10 seconds on speed 10. Add the frozen milk, cream, and vanilla and mix for 30 seconds on speed 7. Scrape down the sides, pour into molds, and freeze for 4-5 hours. Topping: Place the chocolate in the bowl and mix for 8 seconds on speed 7. Scrape down the sides. Add the oil and mix for 4 minutes at 37°C on speed 2. Add the almonds and mix for 10 seconds on reverse speed 2. Pour the chocolate into a tall glass, let it cool slightly, dip the ice cream into the chocolate, and quickly remove it vertically. Enjoy! If you'd like more recipes, contact me in the comments. Thanks! https://go.go.ivoox.com iVoox of the Curious Club