Ice Cream with Keto Cookies and Chocolate Chips

Almond flour, Chocolate 99%, Ghee, Egg, Erythritol, Psyllium, Baking powder without starch, Vanilla, Table salt, Cream 35% fat, Allulose, Egg yolk, Milk, Chocolate 99%, Cocoa powder

Combine the dry ingredients: 5 min. Bake in the oven: 18 min. Cool down: 10 min. Heat on the stove: 10 min. Mix: 5 min. Chill in the refrigerator: 2 h. Freeze: 25 min.

Keto cookie

Combine almond flour (83 g), psyllium (7 g), baking powder without starch (2 g), and table salt (0.4 g).

Rub ghee (50 g) with erythritol (23 g), add egg (25 g) and vanilla (1 g), then combine with the dry ingredients. Stir in melted chocolate 99% (68 g), shape a small cookie, and bake it for about 18 minutes at 160 degrees C. Cool the cookie completely and crumble it.

Ice-cream base

Heat cream 35% fat (300 g) with milk (50 g) until steaming, without bringing the mixture to a boil.

Rub egg yolk (54 g) with allulose (80 g), then pour in the hot dairy mixture in a thin stream while stirring.

Return the base to a saucepan, add cocoa powder (5 g), and heat it over low heat until slightly thickened, without boiling. Cool the base completely.

Pour the cold base into the ice-cream maker and churn until thick and creamy. Five minutes before the end, add the crumbled keto cookie and chop chocolate 99% (35 g) into chips, then fold them into the ice cream.

Transfer the dessert to a container and freeze it until serving.