Ingredients
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Cookie
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3/4 cup Almond flour
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1/4 cup Cacao powder
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1/4 tsp Baking Soda
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1/4 cup Salus Sugar
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1/2 tsp Vanilla extract
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1-1/2 tbsp Coconut Oilroom temp
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1 Large eggsroom temp
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1/8 tsp Sea Salt
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Ice Cream
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2-1/2 cups Heavy Whipping Cream
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1 tbsp Vanilla extract
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1/2 cup Salus Sugar
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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
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1
Done
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Make the "cookies"These can be made into "cookies" or just baked like a cake and crumbled before adding to the ice cream. |
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2
Done
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Sift the dry cookie ingredients (almond flour, cacao powder, baking soda, sugar and salt) into medium bowl and whisk until smooth |
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3
Done
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Mix in the vanilla extract and coconut oil until combined and forms fine crumbs |
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4
Done
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Blend in egg until forms batter. It will be somewhat dry but should be wet enough to form into balls. |
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5
Done
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Either: A) Pour into small cake pan at even depth covering entire bottom, or |
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6
Done
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Bake for 20 min @ 300F |
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7
Done
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Remove from pan (or cookie sheet) and all to completely cool. Then break into crumbles to your size preference. |
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8
Done
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Ice Cream Base |
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9
Done
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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. |
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10
Done
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In large bowl, pour in heavy whipping cream and blend with electric mixer until stiff peaks form. |
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11
Done
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Pour milk mixture into whipped cream and blend until mixture thickens |
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12
Done
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Transfer into ice cream maker and churn for 30-50 min (preferred but optional step) |
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13
Done
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Gradually pour in the cookie crumbs either into the ice cream maker or directly into bowl with whipped cream |
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14
Done
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Transfer into a 1/2 gallon freezer safe container and freeze for 2+ hours before serving. |
