- 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
- 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
This is a 2-part recipe to make it truly keto-friendly. First part is the “cookie” which needs cooked, cooled and crumbled.
Make the "cookies"
These can be made into "cookies" or just baked like a cake and crumbled before adding to the ice cream.
Sift the dry cookie ingredients (almond flour, cacao powder, baking soda, sugar and salt) into medium bowl and whisk until smooth
Mix in the vanilla extract and coconut oil until combined and forms fine crumbs
Blend in egg until forms batter. It will be somewhat dry but should be wet enough to form into balls.
Either: A) Pour into small cake pan at even depth covering entire bottom, or
Bake for 20 min @ 300F
Remove from pan (or cookie sheet) and all to completely cool. Then break into crumbles to your size preference.
Ice Cream Base
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.
In large bowl, pour in heavy whipping cream and blend with electric mixer until stiff peaks form.
Pour milk mixture into whipped cream and blend until mixture thickens
Transfer into ice cream maker and churn for 30-50 min (preferred but optional step)
Gradually pour in the cookie crumbs either into the ice cream maker or directly into bowl with whipped cream
Transfer into a 1/2 gallon freezer safe container and freeze for 2+ hours before serving.