No-Churn Keto Cookies & Cream Ice-Cream

No-Churn Keto Cookies & Cream Ice-CreamPin recipeFollow us 50.8k

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, ¾ cup/ 3.5 oz/ 100 g)

4.5 grams 0.9 grams 4 grams 37.1 grams 26.1 grams 360 calories
Total Carbs5.4grams
Fiber0.9grams
Net Carbs4.5grams
Protein4grams
Fat37.1grams
of which Saturated26.1grams
Energy360kcal
Magnesium53mg (13% RDA)
Potassium239mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (4%), fat (91%)

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By Martina Slajerova
Creator of KetoDietApp.com

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.

The irony was that, like so many other people, I used to follow what I believed to be a healthy, balanced diet. I avoided most fatty foods in fear of clogging my arteries and putting on weight. I based my diet around whole grains and vegetables, and limited my intake of animal products. I did exactly what the general dietary recommendations advised: I exercised more and ate less. Still, nothing worked. Finally, I got tired of dieting all the time, and I was determined to regain my health by following a different approach.

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.

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