No-Churn Keto Cookies & Cream Ice-Cream

Original recipe posted at SugarFreeMom.com as a guest post.

I haven't done any guest posting for a while and I was excited to share my new ice-cream recipe with the very talented Brenda of Sugar-Free Mom! I have always admired Brenda's blog because it's one of the best sources of healthy low-carb & primal recipes.

To make this creamy No-Churn Keto Cookies & Cream Ice-Cream, I combined two of my recipes: Keto & Paleo Condensed Milk and a keto chocolate cookie that I used to make truffles in my Fat Bombs Book. The big advantage of this recipe is that you won't need an ice-cream maker, it's a simple no-churn technique!

Step-by-step

1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.

2. While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).

3. Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands. (Note: to get 1 tsp baking powder you can use ¹/₂ tsp cream of tartar + ¹/₄ tsp baking soda).

4. Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about ¹/₄ inch (¹/₂ cm) thick, to create a large cookie.

5. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down.

6. Once cooled and crisped up, break the cookie into small pieces.

7. Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).

8. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.

9. Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).

10. Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving. The ice cream can be stored in the freezer for up to 3 months.

    

Recipe

No-Churn Keto Cookies & Cream Ice-Cream

★★★★★4.5 (78 ratings)

This creamy no-churn keto ice-cream is made with homemade sugar-free condensed milk and pieces of chocolate ...

Hands on

30m

Overall

5h

Servings

12

4.5 g

Net carbs

4 g

Protein

37.1 g

Fat

361

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients

• No-churn ice cream:
• 1 recipe Dairy-Free Keto Condensed Milk or Keto Condensed Milk, about 2 cups (480 ml/ 16 fl oz)
• 2 ¹/₂ cups heavy whipping cream (600 ml/ 20 fl oz)
• Chocolate cookie:
• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 3 tbsp cacao powder (15 g/ 0.5 oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 tsp gluten-free baking powder
• pinch of sea salt
• 1 large egg
• 1 tbsp coconut oil or ghee, softened

Instructions

1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.

2. While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).

3. Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands. (Note: to get 1 tsp baking powder you can use ¹/₂ tsp cream of tartar + ¹/₄ tsp baking soda).

4. Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about ¹/₄ inch (¹/₂ cm) thick, to create a large cookie.

5. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down.

6. Once cooled and crisped up, break the cookie into small pieces.

7. Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).

8. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.

9. Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).

10. Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving. The ice cream can be stored in the freezer for up to 3 months.

Nutrition per serving, ¾ cup/ 3.5 oz/ 100 g

Carbs 5%Protein 4%Fat 91% of calories

Net carbs

4.5 g

Total carbs

9.3 g

Fiber

0.9 g

Sugars

2.1 g

Protein

4 g

Fat

37.1 g

Saturated fat

26 g

Calories

361 kcal

Sodium

97 mg · 4.2% RDA

Magnesium

53 mg · 13.2% RDA

Potassium

239 mg · 12% EMR

Nutrition by ingredient

Per 3/4 cup/ 3.5 oz/ 100 g	Net carbs	Protein	Fat	kcal
Keto Condensed Milk, dairy-free (KetoDiet blog)	2.2 g	1.3 g	14.2 g	133
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.3 g	1 g	19 g	183
Almond flour (blanched ground almonds, almond meal)	0.4 g	0.9 g	2.2 g	25
Cocoa powder, raw (cacao)	0.3 g	0.3 g	0.2 g	3
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.5 g	0.4 g	6
Coconut oil, extra virgin	0 g	0 g	1.1 g	10
Total	4.5 g	4 g	37.1 g	361

Serving size 3/4 cup/ 3.5 oz/ 100 g

• Gluten free
• Nightshade free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian