Directions

Simply combine the heavy whipping cream, almond milk, and protein in a saucepan over low-medium heat, whisking constantly. Once the edges begin to bubble, remove from the heat and add in your melting wafers, swerve, salt, crushed oreos, and egg yolk, whisking constantly.

Once combined, chill in the fridge before putting into your ice cream maker. If you do not have an ice cream maker, you can use the stir and freeze method. Just put it in the freezer uncovered and every 10-15 minutes or so, stir it until it’s frozen to your liking!

Note: this recipe freezes hard, at least in my freezer it did. When I wanted to eat some I just set it out on the counter for a bit, or microwaved the bowl for 30 seconds so it was soft enough to scoop.