Keto Cookies and Crème Ice Cream

This Keto Cookies and Crème ice cream recipe is the perfect combination of creamy and crunchy. Even after hours in the freezer, it still remains temptingly creamy and requires very little time to soften before serving. While this ice cream is super addictive, it’s so rich and filling that it really doesn’t take much to satisfy you.

If you necessity to win a soft-serve ice ointment uniformness, then you can provide the ice toiletry straight from the machine for final thickness. If you opt a firmer uniformness, the best clip to consume is once the ice withdraw has had at minimal 3 hours in the freezer. I conscionable eff how adjustable this direction is! I've regularise adscititious added almond concentrate and low the second in the organization to create milkshakes instead of ice toiletry!

To top it off, I'll oft pass this ice emollient with a drizzle of liquid stevia-sweetened beverage. As the brown cools, it begins to solidify and reach a refined drink bomb behindhand.

This ice take is also yummy when matched with drink cookies! To easily gain keto brown cookies to go along with the ice toiletry, simply double the instruction for the cookie crumbs. Use half the dough as directed by the direction for the ice toiletry. Then, using the else half of the dough, mould containerful amounts into diminutive cookies. Approximate them on a parchment publisher lined cookie shroud. I've plant they head about the very example to heat as the dough for the cake crumbs. Voila! Super smooth and easy brown.

INGREDIENTS:

Cookie Crumbs

• 3/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp. baking soda
• 1/4 cup erythritol
• 1/2 tsp. vanilla extract
• 1 1/2 Tbsp. coconut oil, softened
• 1 egg, room temperature
• Pinch of salt

Ice Cream

• 2 1/2 cups whipping cream
• 1 Tbsp. vanilla extract
• 1/2 cup erythritol
• 1/2 cup almond milk, unsweetened

DIRECTION:

1. Preheat oven to 300°F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.
2. Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.
3. Add the vanilla extract and coconut oil and mix until batter forms into fine crumbs.
4. Add the egg and blend until cookie batter begins to stick together and form a ball.
5. Transfer the batter into prepared cake pan and press out batter thinly with your fingers until it evenly covers the bottom of the pan.
6. Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed.
7. When finished baking, remove pan from oven and let cool.
8. Once the cookie has cooled, break the cookie into small crumbles.
9. In a large bowl, blend the whipping cream with an electric mixer until stiff peaks form.
10. Add vanilla extract and erythritol, and whip until thoroughly combined.
11. Pour in almond milk and blend mixture until it re-thickens.
12. Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape.
13. Gradually pour the cookie crumbles in while the ice cream maker is churning to evenly mix the crumbles into the ice cream.
14. Once all of the cookie crumbles are incorporated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.

source https://elissakitchen.blogspot.com/2018/11/keto-cookies-and-creme-ice-cream.html

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