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. |