Keto Twix Ice Cream

Step by Step Instructions

1. 1

   Add the heavy cream and milk to a small saucepan. Stir in the allulose and salt. Heat over medium heat until the mixture reaches a gentle simmer. Remove from the heat.

   For this step

   • 1/2 cup heavy cream
   • 1/2 cup milk of choice
   • 1/3 cup powdered allulose
   • pinch of salt
2. 2

   Whisk the eggs in a medium bowl. Add the protein powder and whisk to combine. The mixture may be lumpy at this point, but it will smooth out as the warm cream is incorporated.

   For this step

   • 1 scoop unflavored whey protein powder
3. 3

   Slowly pour one-third to one-half of the warm cream mixture into the egg mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining cream and stir to combine. Return the saucepan to medium-low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear line. Do not boil or overcook, or the eggs may curdle.

4. 4

   Remove from the heat and stir in the vanilla extract. Pour the custard into a Ninja Creami pint container and refrigerate for 2 hours. Cover and freeze until completely solid, preferably overnight.

   For this step

   • 1 1/2 teaspoons vanilla extract
5. 5

   Melt the butter in a small saucepan over medium-high heat. Continue cooking as the butter bubbles and foams. Once the sizzling begins to quiet and brown flecks appear on the bottom of the pan, remove from the heat. The butter should have a toasted, nutty aroma. Stir in the milk powder, protein powder and powdered allulose with a fork or spoon until combined. Let cool. Break the mixture into small cookie crumbles, transfer to an airtight container and refrigerate until ready to use.

   For this step

   • 3 tablespoons unsalted butter
   • 2 tablespoons milk powder
   • 2 tablespoons unflavored whey protein powder
   • 1 tablespoon powdered allulose
6. 6

   Melt the salted butter in a small saucepan over medium heat. Cook, whisking occasionally, until the butter develops brown flecks and a nutty aroma. Immediately whisk in the powdered allulose and heavy cream. The mixture will bubble vigorously. Continue cooking at a boil for 1 minute, then remove from the heat. Let the caramel cool in the saucepan for several minutes. Transfer to a glass container and let cool completely before covering and refrigerating.

   For this step

   • 3 tablespoons salted butter
   • 3 tablespoons powdered allulose
   • 3 tablespoons heavy cream
7. 7

   Remove the frozen pint from the freezer, make a well in the center of the ice cream. Add the cookie crumbles and caramel, reserving some for topping if desired. Process using the Mix-In setting.

8. 8

   Prepare the vanilla protein ice cream base as directed. Refrigerate for 2 hours to completely chill the mixture. Pour the chilled ice cream base into a freezer-safe container. Cover and freeze for about 1 to 2 hours, or until partially frozen. The ice cream should be thick and slushy but still soft enough to stir. Fold the cookie crumbles and caramel into the partially frozen ice cream. Cover and return to the freezer for at least 4 to 6 hours, or until completely frozen.