This Cookies and Crème keto ice cream recipe is the perfect mixture of creamy and crunchy. Even after hours in the freezer, it still remains alluringly 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 constancy, then you can serve the ice cream directly from the machine for ultimate creaminess. If you prefer a firmer consistency, the best 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.
Table of Contents
Keto Cookies and Crème Ice Cream
The Preparation
Cookie Crumbs
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp. baking soda
- 1/4 cup erythritol
- 1/2 tsp. vanilla extract
- 1 1/2 Tbsp. coconut oil, softened
- 1 egg, room temperature
- Pinch of salt
Ice Cream
- 2 1/2 cups whipping cream
- 1 Tbsp. vanilla extract
- 1/2 cup erythritol
- 1/2 cup almond milk, unsweetened
The Execution
First preheat oven to 300 °F. Line 9-inch circular cake pan with parchment paper and spray by oil of choice.
Then sift the almond flour, cocoa powder, baking soda, erythritol, and salt into a medium ball and then whisk until smooth.
After add the vanilla extract and coconut oil and mix until batter forms into fine crumbs.
Next add the egg and blend until cookie batter begins to stick together and form a ball.
Then transfer the batter into ready cake pan and press out batter thinly with your fingers until it 
consistently covers the bottom of the pan.
Put the pan in preheated oven and bake for 20 minutes or until the midpoint of cookie bounces back once pressed.
When ended baking, remove the pan from the oven and let cool.
When the cookie has cooled, break the cookie into small crumbles.
In a big bowl, blend the whipping cream by an electric mixer until stiff peaks form.
After Add vanilla extract and erythritol, and whip until thoroughly joint.
After Pour in almond milk and blend combination until it re-thickens.
Transfer cream combination to ice cream maker and churn until ice cream begins to hold its shape.
Slowly pour the cookie crumbles in while the ice cream maker is churning to evenly mix the crumbles into the ice cream.
Finally, Once all the cookie crumbles are combined, transfer the ice cream into a ½ gallon freezer-safe container and freeze for at least 2 hours before serving.
Notes
This makes a total of 10 servings Keto Cookies and Crème Ice Cream. Each serving comes out to be 289.9 Calories, 28.9g Fats, 3g Net Carbs, and 4.6g Protein.