About
If you love cookies & cream ice cream, this will surely hit the spot. Not to mention it is super easy to prepare! Plus, you’ll love all the “cookie crumbs”!
Ingredients
- 1 cup almond flour
- 2 ½ tablespoon 100% cocoa special dark by hershey's
- 3 tablespoon swerve confectioners sugar
- 3 tablespoon butter
- 8 ounce raw coconut cream
- ½ cup swerve confectioners sugar
- 2 cup heavy cream
- ¼ cup swerve confectioners sugar
- 1 ½ teaspoon vanilla extract
Instructions
- Toast the almond flour in a small saucepan until lightly browned.
- Add in the cocoa powder, 3 T Swerve, a pinch of kosher salt and melted butter.
- Mix in with a spatula until well combined.
- Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
- In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve and continue mixing until stiff peaks form.
- Add a big scoop of cream to the mixed coconut cream and fold in to lighten the mixture.
- Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Add ¾ of the toasted almond chocolate crumbs and fold gently.
- Scoop into a parchment lined loaf pan and sprinkle remaining almond chocolate crumbs on top. Freeze for at least 4 hours. Allow to defrost at room temp until soft enough to scoop.
Nutrition Facts
- Servings: 8
- Calories: 419.7kcal/1756.1kJ (per serving)
- Fat: 42.8g (per serving)
- Carbs: 24.2g (per serving)
- Protein: 6.0g (per serving)
