- 4 grain-free muffin tops, preferably Mikey's Muffin Tops
- 3 Cups coconut cream
- 2 Teaspoons stevia powder
Using a hand mixer, whip the coconut cream with stevia powder until thoroughly combined. Pour into an 8-inch by 8-inch glass plan and smooth with a spatula. Freeze for four hours or until frozen.
Thaw ice cream 10 minutes at room temperature. In the meantime, slice each Mikey’s muffin top in half.
Using a round cookie cutter, cut out 4 discs of ice cream.
Place ice cream onto bottom muffin top and cover with the top half. Store in freezer in an airtight container. Thaw for 5 minutes before serving.