Sugar Free Ice Cream Pie Food

THE BEST LOW CARB KETO ICE CREAM RECIPE (5 INGREDIENTS!)

Steps:

• Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
• Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
• Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
• Whisk the almond milk and remaining heavy cream, until smooth.
• Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
• Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
• Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
• Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
• Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)

SUGAR FREE OREO ICE CREAM PIE

Steps:

• 1. If you choose the traditional pie crust, bake according to directions and let cool. If you use graham cracker or cookie crust, go to step 2.
• 2. Carefully slice enough cookies in 1/2 to go around the outer rim of the pie for garnish. Place the rest of the cookies in a baggie, making sure to let out the excess air, then crush the cookies.
• 3. In a large bowl, with a wooden spoon, mix 1/2 of the ice cream and 1/2 of the crushed cookies together. Add the rest of the ice cream and crushed cookies a bit at a time until fully blended. BE SURE TO SET ASIDE A PINCH OF THE CRUSHED COOKIES TO GARNISH THE TOP OF YOUR PIE.
• 4. Pour the blended ice cream into the crust and smooth out. Place in the freezer for about 15 minutes to begin to harden.
• 5. Remove the pie from the freezer and top with the whole tub of Cool-Whip. Place the sliced cookies cut side down on the outer rim of the pie and sprinkle the rest of the pie with the reserved crushed cookies.
• 6. Return the pie to the freezer for at least 30 minutes, or until ready to serve.