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. |