Keto Cookie Butter Ice Cream
This rich, creamy frozen treat delivers incredible dessert satisfaction. It is an irresistible low carb and keto friendly favorite.
Ingredients
For the Cookie Butter
- 1/3 cup Almond Flour
- 1/2 cup Creamy Almond Butter
- 2 tbsp Butter, Melted
- 3 tbsp Brown Sugar Substitute
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/8 tsp Ground Nutmeg
- 2 tbsp Heavy Whipping Cream
- 1 pinch Salt
For the Ice Cream
- 2 cups Heavy Whipping Cream, Cold
- 4 oz Cream Cheese, Softened
- 2/3 cup Powdered Allulose
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Salt
Equipment
- electric mixer
- loaf pan
Instructions
- Toast the almond flour in a dry skillet over medium-low heat for 4 to 5 minutes, stirring constantly, until golden and fragrant. This gives the cookie butter its signature caramelized biscuit flavor.
- Stir the toasted almond flour together with the almond butter, melted butter, brown sugar substitute, cinnamon, ginger, nutmeg, cream and salt until smooth and spreadable. Set aside 1/4 cup for the topping.
- Beat the cream cheese, powdered allulose, vanilla extract, cinnamon and salt with 1/4 cup of the heavy cream until smooth, then beat in 3 tablespoons of the cookie butter.
- Whip the remaining heavy cream to stiff peaks and fold it into the cream cheese mixture until fluffy.
- Layer the ice cream in a loaf pan with dollops of the remaining cookie butter, then swirl gently. Warm the reserved 1/4 cup for a few seconds and drizzle it over the top.
- Cover and freeze for at least 6 hours. Let it rest for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 434kcalCarbohydrates: 7gProtein: 7gFat: 42g
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