2 Ingredient Ice Cream

1.   Pour the chilled whipping cream into a mixing bowl or stand mixer bowl and whip to a medium stiff stage. DO NOT whip to hard stiff stage yet

2.   Pour the room temperature Sugar Free Sweetened Condensed Milk into your whipped cream. Whip at medium-low speed until combined. Do NOT over whip (may get too buttery)

3.   Cover the bowl and place in the fridge until needed

Chocolate Sandwich Cookie

4.   Preheat oven to 175 C or 350 F

5.   Into a medium size bowl, sift together the cocoa powder, almond flour, coconut flour, baking powder, glucomannan and salt. Stir after sifting to combine the dry ingredients

6.   In a second bowl or your stand mixer bowl combine the room temperature butter and the sweetener and begin whipping slowly. When combined, whip at high speed until butter is pale yellow. Occasionally stop and scrape the sides and bottom of the bowl

7.   Whisk your 2 eggs with a fork. Reduce the speed and add about one egg amount, while whipping to integrate. Add the rest of the egg and whip until the egg and butter mixture are combined

8.   Reduce the mixer speed to low and add one heaping spoonful of the sifted cocoa mix, one heaping tablespoon at a time, allowing for the cocoa to be mixed with the egg mixture before adding the next spoonful. Repeat until you have added all the cocoa mix

9.   Stop and scrape the bowl and then increase the mixer speed to medium and beat for a couple of minutes

10.   Divide the cookie dough into 2 batches. Transfer one of the batches of dough onto a layer of cling wrap or parchment, cover with a second layer of cling wrap or parchment. Roll the cookie dough to about ¼ – 1/3 inch or 0.6 – 0.8 cm thickness, to make a rectangle that is about 12 X 12 inches or 30.5 X 30.5 cm. Place cookie dough on a firm surface and refrigerate about 30 – 60 minutes to harden. Trim the edges of the rectangle to straighten. Cut 6 row of 2 inches or 5 cm wide. Then cut the lengths into 6 inche or 15 cm lengths. This will make12 sections. Repeat with the second batch of cookie dough

11.   Transfer the cut cookies onto either parchment or a silicon mat, on your baking sheet. Bake in the middle rack of your preheated oven for 15 – 20 minutes, until the perimeter looks darker and the cookies ‘smell’ done

12.   When the cookies are done, remove the tray from oven and leave to cool about 30 minutes, as is, in the tray. Using a spatula, carefully transfer the now cooled cookies to a cooling rack and let rest until the cookies are completely cooled and have hardened. For best results, let rest on your counter overnight

Assembling the Ice Cream Sandwich

13.   Scoop and fill a piping bag with the soft serve ice cream. Arrange the sandwich cookies in rows of 2. Pipe a perimeter of the ice cream onto the cookie and then fill in. Use about 1/3 cup of the ice cream per sandwich. Repeat until al 12 ice cream sandwiches are assembled

14.   Put the ice cream sandwiches on a tray and put into the freezer until the ice cream has frozen, about 6-8 hours or overnight, before serving. The sandwiches are best if eaten while the ice cream is frozen

15.   Store the extra ice cream sandwich sections in an airtight, freezer safe container. They will keep for several weeks in the freezer. Enjoy!