No-Churn Keto Cookies & Cream Ice-Cream

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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!

4 hours, 30 minutes

Hands-on 30 minutes Overall 5 hours

Nutritional values (per serving, ³/₄ cup/ 3.5 oz/ 100 g)

Ingredients

No-churn ice cream:

• 1 recipe Dairy-Free Keto Condensed Milk or Keto Condensed Milk, about 2 cups (480 ml/ 16 fl oz)
• 2 ¹/₂ cups heavy whipping cream (600 ml/ 20 fl oz)

Chocolate cookie:

• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 3 tbsp cacao powder (15 g/ 0.5 oz)
• ¹/₄ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 tsp gluten-free baking powder
• pinch of sea salt
• 1 large egg
• 1 tbsp coconut oil or ghee, softened

Instructions

1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.
2. 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).
3. Place the almond flour, cacao powder, Erythritol, baking soda, cream of tartar, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands.
4. 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.
5. 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.
6. Once cooled and crisped up, break the cookie into small pieces.
7. 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).
8. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
9. 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).
10. 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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