Keto Cookies and Crème Ice Cream

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 1 Egg

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/4 tsp Baking soda
  • 1/4 cup Cocoa powder
  • 1 Pinch Salt
  • 3 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

• Dairy

  • 2 1/2 cups Whipping cream

• Other

  • 1/2 cup Erythritol

Found on ruled.me

Directions

• 1. Preheat oven to 300F. 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.