Aunt Rocky’s Cookies & Cream Blender Gelato (Sugar-Free)

Put all ingredients except the Catalina Crunch (or cookies) in a small blender. Blend for 10 seconds. Mixture will nearly double in volume.

Crush Catalina Crunch (or chocolate cookies) and stir crumbles into gelato mixture.

Pour into four 1/2-cup jars with lids, cover and put in freezer. For a more even freeze, stir halfway through the freezing phase (optional step). Freeze for about 2 hours before serving.

Store in freezer. The longer you leave it in the freezer, the harder it will get. If it gets too hard, leave it on the counter for 15 minutes, or so, and it will soften up.

Notes:
• For a dairy-free ingredient list, see Aunt Rocky’s Dairy Free Strawberry Gelato, which is a separate recipe on Tasty Kitchen.
• Nut Pods is a thickened and unsweetened dairy free coffee creamer made with a blend of almond and coconut milk. For a nut free and/or coconut free version, use your milk substitute of choice.
• If you don’t have the Catalina Crunch Chocolate Cereal, use any low carb chocolate cookies. 1/4 cup of the Catalina Crunch is 30 calories, 4 g total carbs, 2.5 g fiber, for 1.5 g net carbs. Adjust your counts accordingly if you make a substitution.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 133, Total Fat 13 g, Saturated Fat 7 g, Sodium 23 mg, Potassium 24 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 1 g, Protein 1 g. Macros: 94% fat, 3% protein, 3% carbs.

© April 20, 2019 Roxana Lopez for Aunt Rocky’s.