Keto Cookies & Creme Ice Cream

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Ingredients

Cookie
3/4 cup Almond flour
1/4 cup Cacao powder
1/4 tsp Baking Soda
1/4 cup Salus Sugar
1/2 tsp Vanilla extract
1-1/2 tbsp Coconut Oil room temp
1 Large eggs room temp
1/8 tsp Sea Salt
Ice Cream
2-1/2 cups Heavy Whipping Cream
1 tbsp Vanilla extract
1/2 cup Salus Sugar
1/2 cup Milk (whole) can substitute almond milk or coconut milk

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Keto Cookies & Creme Ice Cream

Features:
    • Medium

    Ingredients

    • Cookie

    • Ice Cream

    Directions

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    This is a 2-part recipe to make it truly keto-friendly. First part is the “cookie” which needs cooked, cooled and crumbled.

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    Steps

    1
    Done

    Make the "cookies"

    These can be made into "cookies" or just baked like a cake and crumbled before adding to the ice cream.

    2
    Done

    Sift the dry cookie ingredients (almond flour, cacao powder, baking soda, sugar and salt) into medium bowl and whisk until smooth

    3
    Done

    Mix in the vanilla extract and coconut oil until combined and forms fine crumbs

    4
    Done

    Blend in egg until forms batter. It will be somewhat dry but should be wet enough to form into balls.

    5
    Done

    Either: A) Pour into small cake pan at even depth covering entire bottom, or
    B) Form into small balls and flatten with wet hands on cookie sheet

    6
    Done

    Bake for 20 min @ 300F

    7
    Done

    Remove from pan (or cookie sheet) and all to completely cool. Then break into crumbles to your size preference.

    8
    Done

    Ice Cream Base

    9
    Done

    Warm milk but do not boil. Then add in sugar and mix until dissolved. Remove from heat and allow to cool. Add vanilla extract. Place in fridge until chilled.

    10
    Done

    In large bowl, pour in heavy whipping cream and blend with electric mixer until stiff peaks form.

    11
    Done

    Pour milk mixture into whipped cream and blend until mixture thickens

    12
    Done

    Transfer into ice cream maker and churn for 30-50 min (preferred but optional step)

    13
    Done

    Gradually pour in the cookie crumbs either into the ice cream maker or directly into bowl with whipped cream

    14
    Done

    Transfer into a 1/2 gallon freezer safe container and freeze for 2+ hours before serving.

    Bryant

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