Mason Jar Keto Ice Cream
- 1 Mason Jar
- 1 Can Coconut Cream
- 1/2 Cup Lakanto Sugar Free Maple Syrup
- 1 Gingerbread Cookie Flavor God Topping
- 1 tsp Vanilla Extract
- 1 pinch Kosher Salt
- Vigorously shake all ingredients together in Mason Jar. Add as much of the Flavor god Ginerbread Cookie Topping. Freeze but take out and shake every hour. You will need to take out and let sit for 15 minutes before eating or put in the microwave for a little bit. Some people prefer to put this mixture in ice cub trays and then pop a few frozen cubes in their blender. Then it comes out more like a frosty.
I first saw this recipe on Epicurious and decided to find a keto-friendly and sugar-free version.