Prepare the ice cream a day in advance. For the ice cream, whisk the yoghurt, xylitol, vanilla and cinnamon together and let it stand for 10 minutes. The sugar will dissolve into the yoghurt. Whip the cream until stiff and fold this into the yoghurt mixture. Place in a freezer-friendly container and freeze overnight until firm.
For the biscuits, preheat the oven to 180°C and line two baking trays with baking paper. Whisk the egg, xylitol, cream cheese, butter, vanilla and salt together with an electric whisk for 1 minute. Combine the almond flour, coconut and baking powder and stir this into the wet ingredients. Form into 20 balls and arrange on the baking tray. Flatten slightly with a fork and bake for 25-30 minutes until golden and firm. Cool on the trays for 10 minutes and transfer to a cooling rack.
For the custard, heat the milk and vanilla in a pot until warm. Whisk the eggs and xylitol together in a mixing bowl and slowly whisk in the warm milk. Transfer the mixture back into the pot and cook over low heat while continuously stirring for 10-12 minutes until slightly thickened. The finished custard should be able to coat the back of a wooden spoon. Refrigerate until cold.
To assemble the sundaes, divide the custard between 4 glasses. Add a scoop of ice cream to each and crumble over 2 biscuits into each glass . Add another scoop of ice cream and scatter over some toasted almonds.
The biscuit recipe yields 20 biscuits. The biscuits are softer and crumblier in texture than regular biscuits due to the lack of regular sugar and flour. Simply store any leftover biscuits in an airtight container for those times when you crave a bit of sweetness.
TIP: If you prefer having smaller desserts then this recipe can serve 8. Simply divide the elements between 8 smaller glasses.
Reprinted with the permission of Illanique van Aswegen.
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