Cookie Dough Ice Cream Cake

Ingredients

• 2 g sugar substitute (herbal extract sweetener, liquid)
• 56 g medium fat cream cheese plain
• 100 ml coconut milk
• 62.25 g xylitol
• 90 g smarts
• 66.5 ml vodka
• 400 ml coconut milk
• 400 ml coconut cream
• 192 g almond flour
• 180 g roasted macadamia nut butter
• 4 tbsps butter (salted)
• 2 tsps vanilla extract

Directions

1. Mix butter, cream cheese, xylitol together with an electric beater. Add almond flour and vanilla extract and blend until cookie dough consistency. Fold in the Smarts and press into a freezer-safe dish.
2. In a new dish blend together coconut milk, coconut cream, vodka, macadamia butter, and stevia and once well-blended freeze for 45 minutes. Add to ice-cream machine for 10-15 minutes.
3. Layer ice cream over the frozen cookie base and freeze for another hour.
4. Before serving let it stand at room temperature for 10 minutes.
5. Try not to refreeze and do not keep for more than one week.