This is a no-churn cookies and cream ice cream made with whipped heavy cream, almond milk sweetened with powdered erythritol, and crushed keto-friendly chocolate cookies stirred through. There is no ice cream maker involved. Whipping the cream gives the mixture the air that a churn would, so it freezes soft enough to scoop.
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Prep takes 15 minutes and there is no cooking. After at least 4 hours in the freezer you have 6 servings, with 3 grams of carbohydrates each according to the card.
The Ingredients
The card has the exact amounts. Each part has a job.
- Heavy whipping cream (2 cups): the base. Whipped to stiff peaks, it gives the ice cream its rich texture.
- Unsweetened almond milk (1 cup): thins the base slightly and keeps the carbs low.
- Powdered erythritol (3/4 cup, or your preferred keto sweetener): the powdered form dissolves easily and keeps the texture smooth. Monk fruit or stevia can replace it. Adjust the amount to the sweetness of the one you pick.
- Vanilla extract (1 teaspoon) and salt (1/4 teaspoon): the vanilla flavors the base and the salt balances the sweetness.
- Crushed keto-friendly chocolate cookies (1/2 cup): almond flour cookies are one option. Different brands vary in crunch, so try a few to find the one you like.
Whipping and Folding
Whip the cream in a large bowl with an electric mixer or a whisk until stiff peaks form, which takes about 3 to 5 minutes. The cream is ready when you can turn the bowl upside down and it does not move. Chilling the bowl and beaters in the freezer for about 10 minutes first helps the cream whip faster.
In a separate bowl, stir the almond milk, erythritol, vanilla and salt until the sweetener has dissolved completely. Fold that mixture into the whipped cream with a spatula. Fold gently and stop once it is combined, so the cream stays airy.
Fold in the crushed cookies until they are spread evenly. Move the mixture to a freezer-safe container, smooth the top and cover it with a lid or plastic wrap. A loaf pan covered with plastic wrap works if you have no suitable container.
Freezing and Scooping
Freeze for at least 4 hours, until firm. Overnight is even better, because the flavors have more time to blend. Before scooping, let the container sit at room temperature for a few minutes so the ice cream softens slightly.
Variations
- Chocolate: add a tablespoon of unsweetened cocoa powder to the almond milk mixture for a richer flavor.
- Chocolate bars: use crushed keto-friendly chocolate bars in place of the cookies for a different texture.
- Nuts or coconut: fold in chopped pecans or almonds, or unsweetened coconut flakes.
- Dairy-free: replace the heavy cream with coconut cream and keep the unsweetened almond milk. The flavor will be a little different.
Toppings and Drinks
Fresh raspberries or strawberries add a tart contrast. For a whipped cream topping, whip heavy cream with a little powdered erythritol and vanilla. Herbal tea or sugar-free sparkling water goes with it without adding carbs.
Equipment
Mixing bowls, an electric mixer or a whisk (a handheld frother also works but takes longer), a spatula, measuring cups and spoons and a freezer-safe container, preferably glass or BPA-free plastic with a tight lid.
Nutrition per Serving
One serving has approximately 250 calories, 24 grams of fat (15 grams saturated), 3 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 3 grams of protein and 100 milligrams of sodium.
FAQ
Can a different sweetener be used?
Yes. Monk fruit or stevia can replace powdered erythritol. Adjust the quantity to the sweetness of the one you choose.
How long does it take to freeze?
At least 4 hours, until firm. Overnight is better.
What if there is no heavy cream?
Coconut cream combined with unsweetened almond milk gives a dairy-free alternative. It is still creamy, but the flavor is slightly different.
Can it be made dairy-free?
Yes. Replace the heavy cream with coconut cream and use the unsweetened almond milk as written.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto No-Churn Cookies & Cream Ice Cream Recipe Awaits!
Ingredients
Instructions
In a large mixing bowl, whip the heavy cream until stiff peaks form.
In another bowl, combine the almond milk, powdered erythritol, vanilla extract, and salt. Mix until the sweetener is fully dissolved.
Gently fold the almond milk mixture into the whipped cream until well combined.
Stir in the crushed keto-friendly chocolate cookies, ensuring they are evenly distributed throughout the mixture.
Transfer the mixture to a freezer-safe container and smooth the top. Cover with a lid or plastic wrap.
Freeze for at least 4 hours or until firm. For best results, let it sit at room temperature for a few minutes before scooping.
Notes
For a richer flavor, consider adding a tablespoon of unsweetened cocoa powder to the almond milk mixture.
You can substitute the crushed cookies with crushed keto-friendly chocolate bars for a different texture and flavor.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 250 calories |
| Sugar Content | 0g |
| Sodium Content | 100mg |
| Fat Content | 24g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 100mg |