This is another Keto, Sugar Free and Diabetic Friendly dessert for everyone to enjoy. It's quick, easy and absolutely delicious. No one will guess this is sugar free.
Ingredients
10 Servings
1 bag @lolliscookieclusters lemon drop flavor
2T cold butter
2 pints @killercreamery lemon poppy ice cream
2 - 4oz @greecefullyketo blueberry lemon jam (I used 3oz)
2c @magiccereal blueberry
2 slices of lime for garnish
How to
- Take 1 pint of ice cream out of the freezer for 30 to 45 minutes so it's almost fully melted
- In the meantime, open Lolli's clusters and use your hands to turn them into crumbles. Keep 1/2c for garnish.
- Cut the cold butter into the remaining cookie crumbs and mix with your hands enough to make it all come together into a "dough" looking consistency
- Use a silicone ice cream mold the size of a pound cake loaf and press the cookie clusters at the bottom of the pan
- Once the ice cream is melted, add the jam and combine to get a lilac color. The more jam you use, the darker the color.
- Pour in the mold, over the base and place in the freezer overnight. The ice cream will take longer to solidify due to the jam.
- The following morning, take out the cake from the freezer and add the blueberry cereal. Put it back for 30-45 minutes.
- Take out the 2nd pint of ice cream and let it become soft enough to handle it but not to melt completely.
- Pour the ice cream over the cereal. Smooth out the surface. Add the cookie crumbles for garnish.
- Put the ice cream cake back in the freezer for a few hours until it's solid.
- Add the lime wedges for garnish
- Serve with a teaspoon of the blueberry lemon jam.
Macros:
Calories 252, Protein 6g, Net Carbs 3.2g, Fat 23.4g
Notes:
1. Use Athina10 for a discount on Lolli's cookie clusters
2. You can use any type of mold, just ensure the bottom separates so you can remove the cake