No-Churn Keto Cookies & Cream Ice-Cream

4.5 stars, average of 41 ratings

No-Churn Keto Cookies & Cream Ice-CreamPin recipeFollow us 116.8k

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!

You can check out my new No-Churn Keto Cookies & Cream Ice-Cream on Brenda's blog!

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)

No-Churn Keto Cookies & Cream Ice-CreamPin itFollow us 116.8k

Ingredient nutritional breakdown (per serving, 3/4 cup/ 3.5 oz/ 100 g)

Net carbsProteinFatCalories
Keto Condensed Milk, dairy-free (KetoDiet blog)
2.2 g1.4 g14.2 g133 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g0.9 g2.2 g25 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g3 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g6 kcal
Coconut oil, extra virgin
0 g0 g1.1 g10 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.3 g1 g19 g183 kcal
Total per serving, 3/4 cup/ 3.5 oz/ 100 g
4.5 g4 g37.1 g361 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (5)

Just making this now and all of the components are tasting great. I'm an experienced baker so it didn't throw me but you might want to check the recipe. You have different ingredients in the list for the cookie mix and the instructions for the cookie mix. E.g. you have cream of tartar and baking soda in the instructions but baking powder in the ingredients list. I have an ice cream churner so I'm going to try half in that and half with your pan method. I'm also going to put in a little bit of coconut liquor as it keeps ice cream from freezing too hard. Obviously I'll be adding those calories in! Thanks.

Reply

Thank you for noticing! I think I know where this typo came from. I use a combination of cream of tartar and baking soda to replace baking powder in recipes (1/4 tsp baking soda + 1/2 tsp cream of tartar for every teaspoon of baking powder), or sometimes I just use gluten free baking powder. I'll make sure it's fixed!

Reply

I love this recipe. Perfect for summer

Reply

Can I substitute coconut milk (or coconut cream) for the whipping cream?  I'm dairy intolerant.

Reply

I think you can do that - at least that's what I've done in similar recipes and it was fine. You can use whipped coconut cream instead. I just think that the ice-cream will not be as airy as with regular whipped cream.

Reply