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.
Keto Cookies and Crème Ice Cream
- 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
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.
In a big bowl, blend the whipping cream by an electric mixer until stiff peaks form.
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.