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Original recipe posted at SugarFreeMom.com as a guest post.
I haven't done any guest posting for a while and I was excited to share my new ice-cream recipe with the very talented Brenda of Sugar-Free Mom! I have always admired Brenda's blog because it's one of the best sources of healthy low-carb & primal recipes.
To make this creamy No-Churn Keto Cookies & Cream Ice-Cream, I combined two of my recipes: Keto & Paleo Condensed Milk and a keto chocolate cookie that I used to make truffles in my Fat Bombs Book. The big advantage of this recipe is that you won't need an ice-cream maker, it's a simple no-churn technique!
Hands-on Overall
Serving size 3/4 cup/ 3.5 oz/ 100 g
Nutritional values (per serving, 3/4 cup/ 3.5 oz/ 100 g)
Net carbs4.5 grams
Protein4 grams
Fat37.1 grams
Calories361 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs5.4 gramsFiber0.9 gramsSugars2.1 gramsSaturated fat26 gramsSodium97 mg(4% RDA)Magnesium53 mg(13% RDA)Potassium239 mg(12% EMR)
Ingredients
No-churn ice cream:
Chocolate cookie:
Instructions
- Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.
- While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
- Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands. (Note: to get 1 tsp baking powder you can use 1/2 tsp cream of tartar + 1/4 tsp baking soda).
- Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
- Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down.
- Once cooled and crisped up, break the cookie into small pieces.
- Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).
- In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
- Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).
- Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving. The ice cream can be stored in the freezer for up to 3 months.
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Ingredient nutritional breakdown (per serving, 3/4 cup/ 3.5 oz/ 100 g)
| Net carbs | Protein | Fat | Calories |
|---|
| Keto Condensed Milk, dairy-free (KetoDiet blog) |
| 2.2 g | 1.4 g | 14.2 g | 133 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.2 g | 25 kcal |
| Cocoa powder, raw (cacao) |
| 0.3 g | 0.3 g | 0.2 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.1 g | 10 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19 g | 183 kcal |
| Total per serving, 3/4 cup/ 3.5 oz/ 100 g |
| 4.5 g | 4 g | 37.1 g | 361 kcal |
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