For mix-ins, I decided to toss in half a recipe of Low Carb Cinnamon Sugar Crisps Con Chocolate. These ought to stay crispy in the ice cream and give it a boost of chocolate and cinnamon flavor. Adding additional ground cinnamon right before churning can also help boost the cinnamon experience, but the crisps do a great job of it all by themselves.
I suggest making the crisps smaller. Try not to use giant pork rind pieces. Ensure they’re completely coated in chocolate, too.
This might be a good recipe to add some chile powder, too! Experiment!
Low Carb Sweet Cream Base
1 tablespoon Mexican Spicy Cinnamon ice cream flavoring
½ recipe Low Carb Cinnamon Sugar Crisps Con Chocolate
- Add the crisps to an 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. Use a silicone spatula to remove the ice cream from the ice cream maker when it’s done and put into empty container. Start with a small layer of ice cream and then push in some crisps, then cover them with more ice cream. Continue until container is full. Freeze until solid.