Low Carb Zabaglione Ice Cream with Almond Biscotti

For Italians, “biscotti” refers to many different kinds of cookies. Here in the USA, it refers to a particular kind of crispy, long almond cookie usually served with coffee. Highkey did a great job making a keto friendly version that pairs spectacularly with zabaglione flavored ice cream. I already featured a low carb zabaglione gelato over five years ago using real Marsala wine. However, I scrapped that recipe in favor of using a high-quality zabaglione extract from Natures Flavors. Alcohol-infused ice creams are difficult to get right. Extracts are easy but effective.

I don’t like the chocolate chip biscotti cookie they make. Stick with the almond variety.

Ingredients

Low Carb Sweet Cream Base
1-2 teaspoons Zabaglione Extract, Natural
2 bags HighKey Keto Snacks Low Carb Mini Biscotti Cookies: Almond

Directions

1. Add the cookies to an empty ice cream container and place it in the refrigerator.
2. Follow the instructions for the Low Carb Sweet Cream Base. Add the extract after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add the cookies to the ice cream maker 1-2 minutes before it’s complete. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.