Tahini Caramel Cookie Dough Ice Cream Cake
Serves 820 mins prep30 mins cook
A delightful ice cream cake made with coconut flour, pea protein, almond milk, and keto-friendly ingredients such as monk fruit and chocolate chips, swirled with tahini and caramel ice cream. Perfectly indulgent for National Ice Cream Cake Day!
0 servings
What you need
Instructions
1: Mix the coconut flour, monk fruit, pea protein, chocolate chips, and cinnamon. 2: Add the almond and tahini, and mix well. 3: Transfer the dough into a silicone circular 8 or 9 inch mold. 4: Freeze for 25-30 minutes. 5: Blend the ice cream in a bowl until it gets soft. 6: Spread the ice cream over the base. 7: Add the tahini and create some swirls with a knife and top with chocolate chips. 8: Freeze for a few hours or overnight and cut into 8 pieces. 9: Enjoy!View original recipe