Low Carb Cookies N’ Cream Ice Cream

 

 This low carb cookies n’ cream ice cream is here to make summer that much more delicious!

Ingredients:

Ice Cream:

• ▢3 3/4 cups heavy cream divided
• ▢1 1/4 cup swerve or lakanto 
• ▢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 
• ▢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!