Whip up a batch of Keto magnum ice cream bars, ready to enjoy whenever the sun makes an appearance!

A delicious treat shouldn't come at a cost to your health...

We don't believe that anyone has to go without their favourite foods, especially when it comes to ice cream on a hot summer's day.

Instead, you can make your favourite sweet treats from scratch - leaving out the sugar and using all natural ingredients instead.

That way you can enjoy a creamy ice cream bar with a crunchy chocolate coating - that's deceivingly healthy and surprisingly full of good stuff!

Hunter & Gather 100% Pure Coconut and MCT Oil

We add two of our favourite fabulous fats to this recipe - to keep you naturally energised and contribute to your daily fat intake.

Both derived from Organic coconuts, our C8 MCT Oil and Cold Pressed Coconut Oil are packed with healthy fats and beneficial nutrients.

They're ideal for adding to Keto and Low Carb recipes to up the good fat content and replace less nutritious inflammatory fats such as vegetable and seed oils.

With a subtle coconut flavour, we also love how coconut oil pairs perfectly with dark chocolate - and you will too.

Here's the recipe!

Homemade Magnum Ice Cream Bars Recipe

Keto + Gluten-Free

Makes 4 Servings (depending on the size of your mould)

Nutritional info (per serving):

Calories: 245
Fat: 24.7g
Of which saturates: 17.1g
Carbohydrate: 4.1g
Of which sugar: 1.2g
Protein: 2.6g

What you need (ingredients):

• 150ml double cream
• 3 tablespoons erythritol (or other sweetener of choice)
• 1 tablespoon Hunter & Gather C8 MCT Oil
• 1 teaspoon vanilla extract
• 45g 100% dark chocolate
• 1 teaspoon Hunter & Gather Coconut Oil

What you do (method):

1. In a large mixing bowl whisk the cream until thickened before adding in the erythritol and vanilla and whipping for another 20-30 seconds

2. Stir in the MCT Oil with a spoon until just combined

3. Spoon the ice cream mixture into ice lolly moulds and freeze until solid - this will take roughly 4 hours or you can leave them in overnight

4. When ready to coat the bars, melt the dark chocolate and coconut oil together in the microwave in 30 second increments (or in a bowl over hot water), ensuring you stir frequently

5. Remove the bars from the moulds and dip into the chocolate, swirling to coat every surface

6. Place the coated bars onto parchment paper and into the freezer until set

7. Store in an airtight container or bag in the freezer until ready to enjoy!