I honestly try not to over-complicate these recipes, so I decided to pair this ice cream with an off-the-shelf low carb cookie: Carb Counters Ready-to-Eat Sugar Not Cookies, Powdered. The vanilla ones are great, but I didn’t like the chocolate ones as much.
Low Carb Sweet Cream Base
1 tablespoon crème brûlée ice cream flavoring
15 Carb Counters Ready-to-Eat Sugar Not Cookies, Powdered
- Quarter the cookies and add to the ice cream container.
- Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
- Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the flavoring to the sweet cream base. Cover and chill if necessary.
- Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the cookie pieces. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.