[.feature]1 ½[.feature] cups heavy whipping cream
[.feature]½[.feature] cup almond milk
[.feature]½[.feature] cup powdered allulose (sugar substitute)
[.feature]8[.feature] drops horchata flavoring
[.feature]2[.feature] tsp ground cinnamon
[.feature]1[.feature] bowl = 1 original egglife® wrap
butter spray or olive/avocado oil spray
[.feature]4[.feature] tbsp golden monk fruit (brown sugar substitute)
[.feature]2[.feature] tsp ground cinnamon
Mix all of the ice cream ingredients together, until sugar is dissolved.
Pour into an ice cream maker until complete. Freeze and serve. (Makes 4 servings)
Preheat oven to 375° Fahrenheit.
Take 1 original egglife wrap and lay it inside an olive oil coated, small, oven-safe bowl. Apply olive oil spray to the top of the egglife wrap.
Now, put the even smaller oven-safe bowl (i.e. custard cup) on top of the wrap (this helps hold its form).
Bake for 6 mins. Take out the smallest bowl. Place the wrap back in the oven for 5 additional minutes.
Take it out of the oven, gently remove the egglife wrap, and flip it upside down and place it back in the oven to cook the other side. By this time, the wrap should be in a bowl form. Bake for 5 more minutes, or longer, depending upon how crunchy you prefer it to be.
Let the bowl cool. Once cool, mix your Cinnamon and Sugar together.
Spray your cooked egglife bowl with butter spray or olive oil, and shake or roll your bowl in the cinnamon sugar mix until it is coated. Once coated, add in your ice cream and serve!
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