Low-carb ice cream sandwich

Ingredients for 3 servings:

• 60 g xylitol (sugar substitute)
• 40 g almond flour
• 2 egg yolks
• 1 pinch of xylitol (sugar substitute) (vanilla xylitol)
• 40 g chocolate decoration (sugar-free, white chocolate drops)
• 200 ml cream, whipped until stiff
• 1 egg yolk
• 30 g dark chocolate 80%
• 50 g xylitol (sugar substitute)
• 500 ml cream, whipped until stiff
• 5 egg yolks
• 2 vanilla pods
• 150 g xylitol (sugar substitute)
• 200 ml cream, whipped until stiff
• 150 g coconut cream
• 50 g xylitol (sugar substitute)
• 30 g xylitol (sugar substitute)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 10 minutes

For the cookies, preheat oven to 160°C (fan oven), mix all the dough ingredients together, then stir in 2/3 of the chocolate drops. Line a baking tray with baking paper. Divide the dough into 6 equal portions and form small balls, then place them on the tray and flatten them. Distribute the remaining chocolate drops over the cookies. Bake the cookies for 12 minutes at 160°C (fan oven). Allow to cool completely, otherwise they will break. Prepare one or more ice cream flavors of your choice: chocolate, vanilla, or coconut ice cream. Chocolate ice cream: Set up a double boiler. Melt the chocolate over the double boiler. Stir in the xylitol and egg yolks. Whip the cream until stiff. Stir 1-2 tablespoons of the stiffly whipped cream into the chocolate mixture. This cools the chocolate slightly but prevents it from curdling. Gradually add the egg-chocolate mixture to the stiffly whipped cream and stir until smooth. Place in the freezer for at least 6 hours (close tightly) and stir every 90 minutes. Vanilla ice cream: Whip the cream until stiff peaks form. Set up a double boiler. Put the egg yolks and xylitol in the double boiler. Scrape out the seeds from the vanilla pods and add them to the egg mixture. Whisk the egg mixture over the double boiler until frothy. Gradually add the egg mixture to the stiff peaks form and stir until smooth. Place in the freezer for at least 6 hours (close tightly) and stir every 90 minutes. Coconut ice cream: Toast the desiccated coconut with 30g of xylitol in a pan, being careful not to burn it, then place in the refrigerator so that the heat doesn’t cause the cream to liquefy again when you combine the ice cream. Whip the cream until stiff peaks form. Open a can of coconut milk (don’t shake it first!) and skim off the thick coconut cream with a tablespoon. Then mix the coconut cream with the remaining xylitol. Fold into the stiffly whipped cream. Now fold in the desiccated coconut and pour into the container for freezing. Place in the freezer for at least 6 hours (close tightly) and stir occasionally. The risk of ice crystals forming is reduced thanks to the coconut flakes. After chilling the ice cream in the freezer for 6 hours, you can start making ice cream sandwiches. To make them, spread a layer of ice cream on one cookie, place a second cookie on top as a lid, and smooth out any uneven spots with a knife. If you like, you can decorate the edges with chocolate chips. You can now enjoy your ice cream sandwiches straight away or store them in your freezer for later. 161 kcal per serving.