Low Carb Cookies N' Cream Ice Cream
Servings 12 Servings
Calories 365kcal
Ingredients
Ice Cream:
- 3 3/4 Cups Heavy Cream divided
- 1 1/4 Cup Swerve or Lakanto (see sweetener notes below) confectioners
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Xanthan Gum
Cookie Crumbs:
- 1 Cup Almond Flour
- 1/4 Cup Cocoa Powder dutch process
- 1/4 Cup Swerve or Lakanto (see sweetener notes below)
- 1/4 Cup Unsalted Butter melted
- Pinch Kosher Salt
Instructions
Ice Cream:
- In a heavy-bottom saucepan, bring heavy cream (1 3/4 cups) to a simmer, watching carefully to only bring the cream to a simmer, not boil. You will see small bubbles forming around the edges, this is when you know you've reached the correct temp.
- Continue to simmer for 30 minutes, and whisk occasionally to incorporate the bubbles into the cream.
- After 30 minutes, remove the saucepan from heat, and whisk in the erythritol (1 1/4 cups), butter (2 tablespoons), and vanilla extract (1 teaspoon).
- Sprinkle xanthan gum (1/2 teaspoon) over the top of the cream. Whisk aggressively until xanthan gum is fully dissolved. (Xanthan gum has a tendency to clump when it comes into contact with the liquid, so spreading it out over the top will help to prevent this.)
- Pour reduced cream into a large bowl, and place in the fridge for 1 hour, or until it comes to room temp.
- While the reduced cream is cooling, make the cookie crumbles (skip to the section below).
- Once the reduced cream and the cookie crumbles have cooled to room temp, remove them from the fridge. Whip the reduced heavy cream with an electric mixer for 3 minutes (until it's light and frothy).
- Use a rubber spatula to stir the cookie crumbs into the reduced cream until well incorporated.
- In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
- Gently combine the whipped cream with the reduced cream, keeping the combo light and aerated, but ensuring the ingredients are well combined.
- Transfer the mixture to an insulated tub or container and freeze for 4-6 hours.
Cookie Crumbs:
- In a medium bowl, combine the dry ingredients.
- Pour the unsalted melted butter (1/4 cup) over the top and stir to combine using a rubber spatula -- the combo should resemble a wet sandy texture.
- Place cookie crumbs in the freezer for 10 minutes.
- Before adding the cookies to the ice cream, use a fork to break into "crumbs" -- I like larger crumbs here, but you do you!
Notes
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutrition
Calories: 365kcal | Total Carbohydrates: 6g | Protein: 4g | Fat: 38g | Sodium: 83mg | Fiber: 2g | Sugar: 1g | Net Carbs: 4g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com