3tablespoonbutterchilled and cut into small pieces
Instructions
For the ice cream, combine cream, milk, Swerve, arrowroot powder, and salt in a medium saucepan over medium heat. Whisk briskly to combine. Bring to a boil and cook 1 minute, whisking frequently.
Let cool and transfer to a bowl. Chill at least 3 hours.
Meanwhile, for the crisp, preheat oven to 300F and line a baking sheet with parchment paper.
Combine almond flour, flax seed meal, Swerve, brown sugar substitute and cinnamon in a food processor. Pulse a few times to combine.
Scatter pieces of butter over the top of the mixture and then pulse until it resembles coarse crumbs.
Spread mixture on prepared ban and bake 20 to 25 minutes, until golden brown. Let cool on pan, then break into small pieces. Set aside.
Once cream mixture is chilled, stir in vodka, apple flavouring, cinnamon and stevia. Then sprinkle the surface with xanthan gum and whisk briskly to combine.
Pour into the canister of an ice cream maker and churn according to manufacturer's directions.
Once churned, transfer to an airtight container. Stir in crisp pieces, mixing to spread evenly through ice cream.
Cover tightly with plastic wrap and freeze until firm, 1 hour.
Notes
Serves 6. Each serving has 8.2 g of carbs and 2.8 g of fiber. Total NET CARBS = 5.4 g.