Summary

Ingredients

For the dough:

• 60 g xylitol (suar substitute)
• 40 g almond flour
• 2 egg yolks
• 1 pinch xylitol (sugar substitute) (vanilla xylitol)
• 40 g chocolate decor (suar-free, white chocolate drops)

For the ice cream: (chocolate ice cream)

• 200 ml heavy cream, whipped until stiff
• 1 egg yolk
• 30 g dark chocolate 80%
• 50 g xylitol (suar substitute)

For the ice cream: (vanilla ice cream)

• 500 ml heavy cream, whipped until stiff
• 5 egg yolks
• 2 vanilla pod (s)
• 150 g xylitol (suar substitute)

For the ice cream: (coconut ice cream)

• 200 ml heavy cream, whipped until stiff
• 150 g coconut cream
• 50 g xylitol (suar substitute)
• 30 g xylitol (suar substitute)

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Instructions

1. For the cookies, preheat the oven to 160 °, then stir in all the ingredients for the dough, then stir in 2/3 of the chocolate drops.
2. Line a baking sheet with parchment paper. Divide the dough into 6 equal portions and form small balls, then place on the tray and press flat. Then distribute the remaining chocolate drops on the cookies. Bake the cookies for 12 minutes at 160 ° C fan oven. Then let them cool down, otherwise they will break.
3. Then prepare one or more types of ice cream of your choice, here chocolate, vanilla or coconut ice cream.
4. Chocolate ice cream:
5. Put on the water bath. Melt the chocolate over the water bath. Stir in xylitol and egg yolk.
6. Whip the cream. Stir 1 - 2 tablespoons of the whipped cream into the chocolate mixture, this will allow the chocolate to cool down a little, but not curdle. Then gradually add the egg and chocolate mixture to the stiff cream and stir in until it becomes a homogeneous mixture. Place in the freezer for at least 6 hours (close tightly) and stir every 90 minutes.
7. Vanilla icecream:
8. Whip the cream. Put on the water bath. Put the egg yolks together with the xylitol in the bowl for the water bath. Scrape out the pulp of the vanilla pods and add to the egg mixture. Beat the egg mixture over the water bath until frothy. Then gradually add the egg mixture to the stiff cream and stir in until it becomes a homogeneous mixture. Put in the freezer for at least 6 hours (close tightly) and stir every 90 minutes.
9. Coconut ice cream:
10. Roast the coconut flakes with 30 g of xylitol in the pan, being careful not to burn anything, then put it in the refrigerator so that the cream does not become liquid again when the ice is combined. Whip the cream. Open a can of coconut milk, do not shake beforehand! And skim off the thick coconut cream with a tablespoon. Then mix the coconut cream with the rest of the xylitol. Fold into the whipped cream. Now fold in the desiccated coconut and pour into the container to freeze. Place in the freezer for at least 6 hours (close tightly) and stir from time to time. The risk of ice crystal formation is lower due to the coconut flakes.
11. After you`ve put the ice cream in the freezer for 6 hours, you can start making ice cream sandwiches.
12. To do this, coat a cookie with a layer of ice, put a second cookie on top as a lid and smooth out uneven areas with a knife. If you want, you can now decorate the edge with chocolate buttons.
13. Now you can enjoy your ice cream sandwich straight away or store it in your freezer compartment in advance.
14. 161 Kcal per serving.