Keto No-Churn Cookies & Cream Ice Cream

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  • prep time

    prep time

    4 h 20 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    4 h 25 min

Keto No-Churn Cookies & Cream Ice Cream

If you love cookies & cream ice cream, this will surely hit the spot. Not to mention it is super easy to prepare! Plus, you’ll love all the “cookie crumbs”!

  • Net Carbs

    4.9 g

  • Fiber

    2.5 g

  • Total Carbs

    7.4 g

  • Protein

    6 g

  • Fats

    42.8 g

420 cals

Keto No-Churn Cookies & Cream Ice Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    1 cup

  • 100% Cocoa Special Dark by Hershey's

    100% Cocoa Special Dark by Hershey's

    2-½ tbsp

  • Swerve Confectioners Sugar

    Swerve Confectioners Sugar

    3 tablespoon

  • Butter

    Butter

    3 tablespoon

  • Raw Coconut Cream

    Raw Coconut Cream

    8 ounce

  • Swerve Confectioners Sugar

    Swerve Confectioners Sugar

    3 tablespoon

  • Heavy Cream

    Heavy Cream

    2 cup

  • Swerve Confectioners Sugar

    Swerve Confectioners Sugar

    3 tablespoon

  • Vanilla Extract

    Vanilla Extract

    1-½ teaspoon

Recipe Steps

steps 8

4 h 25 min

  • Step 1

    Toast the almond flour in a small saucepan until lightly browned.
    Step 1
  • Step 2

    Add in the cocoa powder, 3 T Swerve, a pinch of kosher salt and melted butter.
    Step 2
  • Step 3

    Mix in with a spatula until well combined.
    Step 3
  • Step 4

    Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
    Step 4
  • Step 5

    In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve and continue mixing until stiff peaks form.
    Step 5
  • Step 6

    Add a big scoop of cream to the mixed coconut cream and fold in to lighten the mixture.
    Step 6
  • Step 7

    Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Add ¾ of the toasted almond chocolate crumbs and fold gently.
    Step 7
  • Step 8

    Scoop into a parchment lined loaf pan and sprinkle remaining almond chocolate crumbs on top. Freeze for at least 4 hours. Allow to defrost at room temp until soft enough to scoop.
    Step 8

Comments 8

  • Anonymous

    Anonymous 4 years ago

    How do you calculate diab carbs?

    • havahkitkat

      havahkitkat 6 years ago

      Does it taste like cookies and cream? Or does it have coconut taste to it?

      • recipewriter

        recipewriter 6 years ago

        To me, it hardly tasted like coconut! Depends how sensitive you are to it. If you'd like, you can omit coconut cream and replace with an extra 1/2 cup of heavy cream instead.

    • Lynn

      Lynn 6 years ago

      Serving calculator is showing 1 serving as 24g of carbs. Please adjust to show total carbs for 1 serving not the entire dish. Thanks.

      • Edna

        Edna 6 years ago

        no good if I eat one of those take my hole carbs for the whole day

        • Anonymous

          Anonymous 6 years ago

          There are only 4.8 net carbs per serving.

      • Leigha

        Leigha 6 years ago

        Are the Nutrition facts for one serving or the whole batch?

        • recipewriter

          recipewriter 6 years ago

          One serving