This Cookies and Crème keto ice cream recipe is the perfect combination of creamy and crunchy. Even after hours in the freezer, it still remains temptingly creamy and requires very little time to soften before serving. While this ice cream is super addictive, it’s so rich and filling that it really doesn’t take much to satisfy you.
If you want to achieve a soft-serve ice cream consistency, then you can serve the ice cream directly from the machine for ultimate creaminess. If you prefer a firmer consistency, the optimal time to indulge is once the ice cream has had at least 3 hours in the freezer. I just love how adjustable this recipe is! I’ve even added extra almond milk and reduced the time in the machine to create milkshakes instead of ice cream!
To top it off, I’ll often serve this ice cream with a drizzle of melted stevia-sweetened chocolate. As the chocolate cools, it begins to solidify and leave a delicate chocolate shell behind.
This ice cream is also delicious when paired with chocolate cookies! To easily make keto chocolate cookies to go along with the ice cream, simply double the recipe for the cookie crumbs. Use half the dough as directed by the recipe for the ice cream. Then, using the other half of the dough, shape tablespoon amounts into small cookies. Place them on a parchment paper lined cookie sheet. I’ve found they take about the same time to bake as the dough for the cookie crumbs. Voila! Super easy and rich chocolate cookies!
Yield 10 servings of Keto Cookies and Crème Ice Cream
The Preparation
Cookie Crumbs:
- 3/4 cup almond flour
- 1/4 cup unsweetened dark cocoa powder
- 1/4 teaspoon baking soda
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons coconut oil, melted
- 1 large egg, room temperature
- salt, to taste
Ice Cream:
- 2 1/2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 cup erythritol
- 1/2 cup unsweetened almond milk
The Execution
1. Preheat oven to 300F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.
2. Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.
3. Add the vanilla extract and coconut oil and mix until batter forms into fine crumbs.
4. Add the egg and blend until cookie batter begins to stick together and form a ball.
5. Transfer the batter into prepared cake pan and press out batter thinly with your fingers until it evenly covers the bottom of the pan.
6. Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed.
7. When finished baking, remove pan from oven and let cool.
8. Once the cookie has cooled, break the cookie into small crumbles.
9. In a large bowl, blend the whipping cream with an electric mixer until stiff peaks form.
10. Add vanilla extract and erythritol, and whip until thoroughly combined.
11. Pour in almond milk and blend mixture until it re-thickens.
12. Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape.
13. Gradually pour the cookie crumbles in while the ice cream maker is churning to evenly mix the crumbles into the ice cream.
14. Once all of the cookie crumbles are incorporated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.
This makes a total of 10 servings of Keto Cookies and Creme Ice Cream. Each serving comes out to be 293 calories, 28.5g fats, 3g net carbs, and 4.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1/4 cup unsweetened dark cocoa powder | 80 | 2 | 12 | 8 | 4 | 4 |
| 1/4 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1 1/2 tablespoon coconut oil | 182 | 20.3 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 1/2 cup heavy whipping cream | 2023 | 214.7 | 16.3 | 0 | 16.3 | 16.9 |
| 1 tablespoon vanilla extract | 37 | 0 | 1.6 | 0 | 1.6 | 0 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup unsweetened almond milk | 14 | 1.3 | 0.6 | 0.4 | 0.2 | 0.6 |
| Totals | 2937 | 285.5 | 49.7 | 19.3 | 30.4 | 46.1 |
| Per Serving (/10) | 294 | 28.5 | 5 | 1.9 | 3 | 4.6 |
Keto Cookies and Creme Ice Cream
Ingredients
Cookie Crumbs
- ¾ cup almond flour
- ¼ cup unsweetened dark cocoa powder
- ¼ teaspoon baking soda
- ¼ cup erythritol
- ½ teaspoon vanilla extract
- 1 ½ tablespoon coconut oil melted
- 1 large egg room temperature
- salt to taste
Ice Cream
- 2 ½ cup heavy whipping cream
- 1 tablespoon vanilla extract
- ½ cup erythritol
- ½ cup unsweetened almond milk
Instructions
- Preheat oven to 300F. Line 9 inch circular cake pan with parchment paper and spray with oil of choice.
- Sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium bowl and then whisk until smooth.
- Add the vanilla extract and coconut oil and combine until mixture forms a crumb-like texture.
- Add the egg and blend until cookie dough begins to stick together and form a ball.
- Transfer the dough into prepared cake pan and press out thinly with your fingers until it evenly covers the bottom of the pan.
- Place pan in preheated oven and bake for 20 minutes or until center of cookie bounces back when pressed. Remove from oven and let cool, then crumble cookies into pieces for ice cream.
- In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Add vanilla extract and erythritol, then whip until thoroughly combined.
- Pour in almond milk and blend mixture until it re-thickens.
- Transfer cream mixture to ice cream maker and churn until ice cream begins to hold its shape.
- When ice cream holds it's shape, gradually pour the cookie crumbles in while still churning to evenly mix the crumbles into the ice cream.
- Once all of the cookie crumbles are incorporated, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.
Craig,
A few questions.
Is it OK to use Heavy Whipping Cream instead of Whipping Cream?
Is it OK to use liquid Coconut Oil or is the lard (softened) preferred here?
For the suggestion on making chocolate cookies, what would be the calorie count of the cookies? Wouldn’t it just be the same minus the ice cream makings?
Once again, thank you for the deliciousness.
Hi Richard. Heavy whipping cream would work great.
I think that the liquid coconut oil would work fine, but it hasn’t been tested with that. (Yet! Let me know if it turns out OK.)
You are correct. Cookies are the same minus the ice cream ingredients so:
Cals: 853 Fat:71 Carb:44 Fiber:29 Net Carb:15 and Protein:28
Then divide by 10 to get individual serving size numbers 😀
Do you think it would be okay to use Coconut Cream? I’d love to avoid as much dairy as possible.
You could but make sure to account for it in the macros!
The carbs, fiber, and net carbs for the cocoa powder seem off. 12 carbs, 8 fiber, 12 net carbs? Or am I missing something? Thanks!
Hi Cory, it was a mistake. It should be 4 net carbs. I’ve updated the table – which fortunately is lower net carbs and not the other way around. Thanks for pointing it out!
Unfortunately, this froze completely solid. We have to let it thaw for like 10 minutes to be able to scoop it out :/
Nooooooo!!! Was it tasty though?
It was tasty when eaten immediately but not as firm as I’d have liked it, so I popped the rest into one of those double walled ice cream containers and we haven’t been able to get it out since lol too impatient to wait I guess!
What if you do not have a ice cream maker? What can I use vita-mix??
You could put the mixture in the freezer, stirring every few hours until you get the consistency you want.
What type of whipping cream are you using that is only 1,035 calories for 2.5 cups?
Sorry about that, we’ll fix it up – it was a mistake.
I tweaked this recipe by substituting muscle milk protein powder for the flour in the cookie part and then didn’t bake. To get a good consistency I also added 1 tbs cream cheese to the dough. This added 30 grams of protein and cut out 13 of the total carbs before subtracting fiber. The substitute is great and gives a nice chewy texture for the icecream.. almost like cookie dough. Try it out. It’s wonderful 😀
Awesome substitutions to bring the carb counts down – I’m going to be trying this myself!
oooooh, going to try!
This is so yummy! I’m not sure what the ice-cream maker is for though. I’ve never used mine, pulled it out, and within 5 min of it mixing, the cream separated and got clumpy and runny. We tossed it and made a new batch. Just folded the cookies in and froze. Would love to know the reason for the ice-cream maker =)
It should make it creamier. I don’t personally have enough ice cream experience to know why it broke, but I’m glad it worked well without the maker too!
I made this last night and it rocked!!! My children normally tell me when I try to make a kito dessert, “Gross mom!” but even they love it…. Thank you!!!!!!!
How do you make it so it not harder than concrete when frozen or soft like a nasty mush when at refrigerator temperatures? I feel like I wasted a lot of expensive ingredients on something that at best tastes ok, and is obscenely difficult to get to an edible temperature?
You just have to keep checking on it in the freezer until you have the consistency you want. When you’re ready to eat after it’s been fully frozen, give it some time to sit out and stir it really well as it starts to melt some. It shouldn’t be too difficult to get an edible temp – stirring it during the freezing process usually also helps (this is how ice cream machines work).
I found another great use for the cookie recipe! We made the cookie in a springform pan and let it cool. Then we topped it with a batch of your mocha mousse. It makes a mocha cheesecake that is so delicious! We cut it into eight portions and it’s super satisfying.
Ooooh! That sounds amazing 😀
Now THAT sounds amazing – thank you for sharing 🙂
how much is one serving?
Hi Lynn, serving size should be about half a cup.
thank you!
Can I make this without an ice cream maker?
See the reply to Kanika El’s post.
My calorie tracker says that there are 28.7 g of net carbs per serving. I have looked every way I can and I cannot see how the erythritol has 0 net carbs. Can you help me figure this out?
Erythritol is a sugar alcohol that is indigestible.
is there a technique to make the ice creamer without the maker?
I think using a maker is the best way to go but you might try something like this bag method:
https://www.thekitchn.com/how-to-make-ice-26055
I think using a maker is the best way to go but you might try something like this bag method:
http://www.thekitchn.com/ho…
You can also try using a stand/hand mixer (or even a whisk, but it will take longer) and whip it until stiff peaks form and freeze it. I’m not sure if it will work with these ingredients, but it wouldn’t hurt to make a small test batch and give it a try.
This is so good! Thank you!
As a Canadian, I have the best way to make ice cream. Mix all the ingredients together put it in a ziploc and throw it the snowbank
Since I’m out of almond milk, I’m going to try this with coconut milk from a carton and see how things turn out. My coconut milk is pretty watery, so if the mixture gets too soupy, I will throw in more cream!
Sounds good – it should have worked fine with the coconut milk. I hope you enjoyed it!
Is it possible to use Swerve instead of pure Erythritol? Are there any flavor downsides?
Swerve works great!
Thank you. The taste is great. I think I need to break the cream into two parts. My ice cream churner is for 1.5 quarts ( Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker). When I tried to pour this in completely overfilled. I saw that the recipe calls for 1/2 gallon container. What ice cream maker are you guys using? I was thinking maybe I over whipped the cream. Do you guys have any tips?
For this recipe we used a Cuisinart ICE-30BC which is a 2 quart bucket. Sorry about any confusion that was made. It sounds like you did correct, it was just too much mixture for the bucket you have.
I find it tastes a bit more like whipped cream than ice cream. I’m going to add in some mint extract and see if that helps distract me. (So, one extra Tbsp vanilla and 1 tsp peppermint extract.)
EDIT: Okay, after a few days of digging into the frozen leftovers, I don’t notice the taste like I first did! The mint was kinda strong, but I also like mint.
Once I get more cream, it’s time to try mixing in some nut butter!!!
Any recommendations..we made it..put in the freezer. .it’s powdery…maybe add some coconut oil?…next time I will just eat it soft serve…it’s still fantastic.
Agreed – while still amazing, it is a bit powdery…! Suggestions anyone?
PS…I added raspberries to mine…wow!!
I don’t write many reviews…I leave a comment if something is really really good, or really really bad. This ice cream is absolutely AMAZING! I’ve always had a thing for cookies n cream ice cream and this is soooo close to the stuff I grew up on! Thank you so much for sharing! Going down as one of my favorite keto recipes!
Thanks so much, Amanda!
with the maker, do you have to add the ice and salt to make the ice-cream?
It depends which makes you use/have. I own one that you put the bucket into the freezer (it freezes a liquid inside the walls of the bucket). I also have one with a compressor inside that doesn’t require any freezing. Both of these you don’t need to add ice/salt to.
Yummy! One question though, not a big fan of coconut, can the cookie be made with butter or ghee?
What ice cream maker do you use?
I have both a bucket style one that you freeze yourself and an automatic one that has a condenser unit inside. The end result is relatively similar, so it’s really up to you. I have personally been using the unit with the condenser inside just because it’s a lot easier and convenient. If I want ice cream right now, I can have it without needing to have the bucket pre-frozen. It really depends on what your price point is. The condenser machines are a lot more expensive and heavy/harder to store. The bucket-style ones are a lot smaller and more portable. I have been using this one and it’s served me pretty well so far: https://www.amazon.com/gp/product/B00N63J432
If you don’t like the crystalline texture of erythritol, try powdered monkfruit instead. Make sure it is the powdered form. We substituted it at a 1:1 ratio and it turned out lovely!
I just made this (doubled the cookie recipe and used butter in place of coconut oil) and it’s fantastic! It has a strong whipped cream flavor but that’s what I want cookie and cream ice cream to taste like! I actually crumbled half the spare cookie and dried it out in a low oven for twenty minutes to use in an ice cream cake as a crunchy center layer, carvel style. The other half got mixed with butter as a crust layer for the cake.
I used this ice cream and my own chocolate recipe, and the cake came out great!
Does this ice cream freeze really hard? If so what can I do to prevent it from freezing rock hard
Usually adding some vodka into it will help keep it soft when it’s frozen.
This vodka tip helped me a lot. Thanks!
How much vodka pls?
2-4 tablespoons
If You WHIP the cream, then add the coconut milk (in my case) it stayed soft and almost fluffy!
Can Truvia be used instead of the erythritol? Will it still be Keto? meaning no glycemic spike?
In general, yes. Truvia is just a mix of erythritol and stevia. That said, be careful with which you buy. Truvia has many products that combine sugar with erythritol – and these would spike blood sugar and most likely knock you out of ketosis.
Thanks so much…I am actually making it now!…And, yes, I found out that many Truvia products HAVE sugar in them! at least in foreign countries in Europe!