Low Carb Toaster Pastry Ice Cream

I’m really impressed with Legendary Foods’ low carb toaster pastries. They taste very close to those other famous tart-like confectioneries that pop out of a toaster. Truth be told, I never actually toasted one of these suckers. What I did do is chop some up to see how well they freeze. Good news! They’re perfect for ice cream experimentation.

I tried these a few ways. Larger chunks are the way to go. The cinnamon and brown sugar variety worked well with brown sugar extract and a good cinnamon in the ice cream base. I got a sample of “cereal milk” ice cream flavoring and it goes great with the strawberry pastry, but it’s not easy to get. You can experiment with other more readily available cereal flavorings, but without the coloring.

Ingredients

Low Carb Sweet Cream Base

½-1 teaspoon Saigon Cinnamon
1-2 teaspoons Brown Sugar Extract, Natural
    or
½-1 tablespoon Cereal Milk ice cream flavoring

2 Legendary Foods Toaster Pastries

Directions

1. Cut the toaster pastries in large chunks and add 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 flavoring 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 pastries 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.