Hey, my Bakerlita Baking Beauties; First I wanted to let you know that I am have been in a bit of transition. I am in the creation of something very exciting for you!
As always, I am always trying to think of ways to become more creative for you. My goal going into 2020 is not only all my new baked goods are just beyond delicious, but baked goods that BLESS your inner and outer beauty as well!
Today's TREAT, treats you from the inside out since they packed FULL with incredible health & beauty benefits! This recipe will promote cognitive function, improve cardiovascular health, control blood sugar levels, as well as promote weight loss & that is only half of it... So keep reading my lovely ladies!
To Bake-The-Bakerlita-WayI will be blessing all my baked good with my favorite beautifying ingredients so that they BLESS YOU, how does that sound?
So I am starting with one of my OH so favorite summer cold treats! Anyone SCREAMING for Chocolate-Chip KETO Cookie Ice-cream Sandwiches? I know I am, so I just had to create this sweet little masterpiece before summer was over :)
I wanted to create almost like a half baked classic cookie, yet instead of all the chocolate-chips inside the cookie, I thought it would be even better to have all the chocolate dunked half-way across this little beauty Keto-Cookie-Icecream-Sandwich.
My goal was to make a super soft cookie sandwich so that when you freeze the cookie, you can bite into it nice and easy, and mess-free too of course ;)
Let's FIRST talk about what's between these two soft cookies! Are you ready to SCOOP out the creamiest, sweetest, smoothest vanilla ice-cream ever? Plus, there are little bits of chocolate-chip goodness in every bite ;)
There are a few special products by Organika® that I would like to introduce you too that make this ice-cream go from good to GREAT for a few reasons!
3 TIPS TO PERFECT KETO & SUGAR-FREE ICE-CREAM!
TIP 1.)
First, I added some of Organika®’s MCT Oil Powderto my ice-cream and magic began. Usually, my ice-cream melts super fast by adding regular MCT oil, yet by replacing it with the MCT Oil Powder, it helped stabilize the ice-cream. Also, it made is SO much creamier like real dairy ice-cream... However, does the complete opposite for you ;)
MCT Oil can be metabolized by the liver to be utilized immediately as an energy source by creating clean fat-burning ketones!
My next secret to creating a creamiest and thickest ice-cream without loads of cream and sugar is the gorgeous gelatin protein.I have been usingOrganika® Bovine Gelatin Powderin my daily routine, and I must say, I will NEVER miss a day of this beauty-enhancing powder!
Organika’s® Bovine Gelatin Powderis much different than most gelatins on the market because it is sourced from grass-fed cows, free of antibiotics and added hormones, composed of 18 amino acids, non-GMO, gluten-free, dairy-free, paleo-friendly, and Whole30 approved too!
TIP 3.)
Lastly, when making a none cream & sugar based ice-cream, you must use Xylitol. Why? I have tried to make ice-cream several times with only using Lakanto, and it becomes a SOLID ROCK-CREAM in the freezer haha… So make sure you add in the xylitol for that desired soft scoopable of ice-cream!
NOTE: Made sure to keep away from your fur babies (dogs) They can get VERY sick form xylitol.
I have made ice-cream sandwiches before, and they were "okay," but that doesn't really cut it for me ;) I want them to be a treat that is so memorable, so memorable that you MUST make them again and again ;)
Like I mentioned above, this trick to creating that biteable, soft ice-cream sandwich right from the freezer is to bake the chewy keto cookies for half the time. And, I would recommend chilling the dough before baking to help stabilize them even more ;)
As you know my LOVE for adding that beautiful touch of collagen & gelatin in almost all my baked goods, especially cookies, brownies, and blondies to create that desirable soft chew, that is precisely what I did for these cookie sandwiches... Honestly, they just turned out so so SO soft and amazing!
THE CHOCOLATE GANACHE
You know me by now; dessert is NOTdessert without some serious chocolate love;) The Name "Double Dipped Chocolate" goes to the last and final touch on these sweet little cool treats. Dip it twice and say goodbye to all chocolate crazings!!!
Blessings,
Andrea Witthoeft | Bakerlita
RECIPE
*CHOCOLATE-CHIP VANILLA ICE-CREAM*
¼ cup Lakanto Golden ½ cup Grass-Fed Butter ½ cup Xylitol sweetener (keeps ice-cream soft in the freezer) 1 can (4oomL) Full Fat Coconut Cream ½ cup Melted coconut oil 4 Free-Run Egg ½ cup Lilys Chocolate Chips 1tbsp Organika Gelatin Protein (makes ice-cream creamy) 4tbsp Beautify Sweet Creamer 1tsp Vanilla Extract 2tsp Sea salt
Add full-fat coconut cream, xylitol, and Lakanto sweetener to a saucepan over medium heat. Mix using a whisk until the coconut cream has dissolved and the mixture is fully blended.
Remove the hot coconut cream and set aside to cool.
In a high-speed blender add your room temperature egg, room temperature butter, slightly melted coconut oil, gelatin, MCT oil POWDER, vanilla & sea salt.
Next, add your sweetened cooled coconut cream into the blender.
Blend on high speed for 20-30sec.
Transfer the mixture into an ice cream container and place it in the freezer until frozen (4-6 hours to overnight).
If you have an ice -cream machine you can use that & enjoy your ice cream within 30min!
If freezing overnight: take out your ice cream 20 minutes prior to serving, even it does stay pretty soft.
Andrea Witthoeft
Author