Low Carb Burnt Sugar and Snickerdoodle Ice Cream

HighKey makes some incredibly good low carb mini-cookies that I’ve been using in my ice cream. The chocolate chip ones work great in a batch of chocolate chip cookie dough or as one half of a batch of cookie monster. However, I’ll be using their Snickerdoodle cookies in this recipe. They go well with so many flavors, but perhaps the best is with burnt sugar ice cream. Thanks to Nature’s Flavors, us low carbers can enjoy this experience of ultra-caramelized sugar, too.

Ingredients

Low Carb Sweet Cream Base
1-2 teaspoons Burnt Sugar Extract, Natural
2 bags HighKey Keto Snacks Low Carb Snickerdoodle Cookie

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.