keto coffee and cream ice cream with cookie dough chunks

Serves : 10

INGREDIENTS

1 can full-fat coconut milk, refrigerated
1/2 cup xylitol
2 tsp vanilla extract
1/4 tsp xanthan gum
1/4 tsp sea salt
1 vanilla bean, scraped
4 cups heavy whipping cream
2 tbsp ground coffee
2 Love Good Fats Chocolate Chip Cookie Dough bars, crumbled
Optional: Waffle cones to serve

DIRECTIONS

* Add the coconut milk, xylitol, and vanilla to a small saucepan and bring to a low boil. Whisk until evenly combined. Add the xanthan gum and salt and whisk again.

* Transfer the mixture to a small bowl and place in the fridge to cool for 1 hour.

* In a large bowl, add the heavy whipping cream and vanilla bean and beat using a handheld mixer until a whipped cream-like consistency form. Be sure not to overbeat the cream.

* Add the coconut milk mixture and beat again until the ice cream is thick and peaks begin to form. Fold in the ground coffee and cookie dough bars.

* Place a freezer bag in a large loaf pan, pour the ice cream mixture into the bag, press the air out, and seal the bag. Freeze for 3-4 hours.

* Before serving the ice cream, remove from the freezer 30 minutes before and set on the counter. Run the serving spoon under hot water to help scoop the mixture!

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