Keto Cookies and Cream Ice Cream

Keto Cookies and Cream Ice Cream

Creamy Keto, Low Carb Cookies and Cream Ice Cream is a must make this Summer! 

Makes 12 servings

Ingredients

Keto Condensed Milk:

800 ml Coconut Milk 

80g Justine’s Erythritol powdered  in blender  

1 Cup of Justine’s Choc Chip Protein Cookie Crumbs  plus extra for sprinkling on the top or  Justine's  Keto Choc Fudge  Protein Cookies  crumbled 

Keto Ice-Cream:

600 ml  Heavy Whipping Cream 

1 Recipe Condensed milk (recipe above)

Instructions

To prepare the  Keto Condensed Milk:

1. Pour the coconut milk in a pot. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes. Once reduced, take off the heat and add Erythritol. Pour in a mixing bowl and set aside to cool down to room temperature.

To prepare the Ice-Cream:

1. Place a large 8-inch/20cm Square baking dish lined with baking paper in the freezer.
2. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
3. Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the Keto cookie crumbs & reserve some for topping.
4. Remove the container from the freezer and spoon in the ice cream mixture. Top with the reserved cookie crumbs. Place in the freezer and freeze for 4-6 hours before serving.

NET CARBS per serve 4g