Ice cream maker
- To make the ice cream, place all the ingredients
for the ice cream in a blender and puree for 1 minute or
until frothy. Pour into an ice cream maker and churn
according to the manufacturer’s directions. Transfer the
ice cream to an airtight container and place in the
freezer while you make the cake and glaze. (Note: The
ice cream can be made ahead and stored in the freezer
for up to 1 month.) - To make the cake, preheat the oven or toaster
oven to 325°F. Grease 2 wells of a standard-size muffin
pan or two 4-ounce ramekins. - Place the almond flour, powdered sweetener (if
using powdered), baking powder, and salt in a
medium-sized bowl and stir to combine well. Add the
melted ghee, egg, extract, and liquid sweetener (if
using liquid) and stir until well combined. Pour the
batter into the prepared pan and bake for 10 to 13
minutes, until a toothpick inserted in the middle of a
cake comes out clean. Let cool in the pan. - While the cakes are cooling, make the glaze:
Place the butter in a small saucepan over medium-high
heat. Stirring often, heat until the butter foams up and
brown (but not black!) flecks appear. Remove from the
heat and allow to cool a bit. (If using coconut oil,
simply heat the oil until melted.) Add the sweetener and
1 teaspoon of the extract to the browned butter (or