We've sorely missed indulging in cookies and cream ever since going low-carb. Since there are no low-carb cookies available in the market that we could add to the ice cream, we've had to rely on improvising and experimentation - we found the process exciting, exhausting, but rewarding when we finally came up with the perfectly stable cookie. We'd like to call them No-reos!
The process was labor intensive but so worth it. We've ground the cookies to juust the right crumble size - some little chunks and crumbles to achieve adequate crunch and flavor. It perfectly complemented the vanilla ice cream base.
Because our cookies are made of almond flour, this ice cream has a higher net carb content than the others. If you're on a strict diet, we recommend taking it easy on the servings. 😉 Otherwise - indulge without the guilt!
INGREDIENTS AND MACROS
Key Ingredients: Heavy Cream, Monkfruit, Erythritol, Eggs, Black Cocoa Powder, Almond Flour
Macros per Serving Size (125 ml) / 450 ml jar: 104.5 Calories, 10.5 g Fat, 1.8 g Protein, .6 g Net Carbs
CONSUMPTION AND STORAGE
Keep frozen. Recommended consumption within 30 days.
Thaw for 10-15 minutes at room temperature (if frozen solid) for serving at the best consistency.