Ingredients
Cookie
- 3/4 cup Almond flour
- 1/4 cup Cacao powder
- 1/4 tsp Baking Soda
- 1/4 cup Salus Sugar
- 1/2 tsp Vanilla extract
- 1-1/2 tbsp Coconut Oilroom temp
- 1 Large eggsroom temp
- 1/8 tsp Sea Salt
Ice Cream
- 2-1/2 cups Heavy Whipping Cream
- 1 tbsp Vanilla extract
- 1/2 cup Salus Sugar
- 1/2 cup Milk (whole)can substitute almond milk or coconut milk
Directions
This is a 2-part recipe to make it truly keto-friendly. First part is the “cookie” which needs cooked, cooled and crumbled.
Steps
1 Done | Make the "cookies"These can be made into "cookies" or just baked like a cake and crumbled before adding to the ice cream. |
2 Done | Sift the dry cookie ingredients (almond flour, cacao powder, baking soda, sugar and salt) into medium bowl and whisk until smooth |
3 Done | Mix in the vanilla extract and coconut oil until combined and forms fine crumbs |
4 Done | Blend in egg until forms batter. It will be somewhat dry but should be wet enough to form into balls. |
5 Done | Either: A) Pour into small cake pan at even depth covering entire bottom, or |
6 Done | Bake for 20 min @ 300F |
7 Done | Remove from pan (or cookie sheet) and all to completely cool. Then break into crumbles to your size preference. |
8 Done | Ice Cream Base |
9 Done | Warm milk but do not boil. Then add in sugar and mix until dissolved. Remove from heat and allow to cool. Add vanilla extract. Place in fridge until chilled. |
10 Done | In large bowl, pour in heavy whipping cream and blend with electric mixer until stiff peaks form. |
11 Done | Pour milk mixture into whipped cream and blend until mixture thickens |
12 Done | Transfer into ice cream maker and churn for 30-50 min (preferred but optional step) |
13 Done | Gradually pour in the cookie crumbs either into the ice cream maker or directly into bowl with whipped cream |
14 Done | Transfer into a 1/2 gallon freezer safe container and freeze for 2+ hours before serving. |
