Pie Crust Ingredients:

½ C. Almond Flour
½ C. Unsweetened Coconut
½ C. Chopped Pecans
4 T. Swerve Granular
1 t. Cinnamon
½ t. Salt
3 T. Melted Butter
1 t. Vanilla

Blueberry Sauce Ingredients:

1 ½ C. Frozen Blueberries
½ C. Water
½ C. Swerve Granular
1 T. Lemon Juice
¼ t. Xanthan Gum

Ice Cream Ingredients:

2 ½ C. Heavy Whipping Cream
1 C. Unsweetened Almond Milk
2/3 C. Swerve Granular
4 Large Egg Yolks
2 T. Vodka (this will allow for a no icy taste)
1 t. Vanilla
¼ t. Xanthan Gum

Easy Directions:

1. Make the pie crust pieces. In a mixing bowl, whisk together all crust ingredients. It will resemble course crumbs. Spread out evenly on baking sheet and bake at 300 for 20 minutes. It will be a golden brown. Let cool and then, break into pie crust crumble pieces. Set aside.

2. In a medium saucepan, combine blueberries, water and Granular. Bring to a boil and simmer for 5 minutes. Remove from heat and stir in lemon juice and xanthan gum. Let cool and set aside.

3. Set a medium sized bowl over an ice bath and set aside. Combine cream, almond milk and Granular in saucepan over medium heat. Stir until Granular dissolves and mixture reaches 170 F on a thermometer. Whisk egg yolks in bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly whisk egg yolk mixture back into cream. Cook until 180 F on a thermometer. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill for 4 hours. Remove from refrigerator. Stir in vodka and vanilla, sprinkle with xanthan gum. Mix again. Then, follow directions of your ice cream machine and canister. Once churned, pour half into storage container and drizzle with half of the blueberry sauce and pie crusts. Repeat. Repeat. Freeze for 4 hours.

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