Salted Caramel Cookie Ice Cream Cups
- Make ice cream and set in freezer to set up more. (You can also buy coconut milk ice cream if you are in a pinch).
- Preheat oven to 350 degrees. Place pecans in a food processor and pulse until they have broken down into a flour consistency.Add almond flour, ghee, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor). Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes. Use your fingers (or the bottom of a spice jar) to press the dough into each muffin tin hole, into a cup formation. Use a fork to poke a few holes in the bottom of each to keep from rising as it bakes. Bake for 20 minutes. Let cool completely.
- While the cups bake, make the caramel and let cool slightly.
- Melt chocolate in double boiler or microwave.
- Once cups are cool, pour 1 teaspoon of melted chocolate into the bottom of the cups. Place in fridge for 2-3 minutes until set. Then use a 1-2 tablespoon cookie scoop to scoop ice cream into each cup. Top with a spoonful of caramel and a pinch of coarse sea sat! Eat up right away!