Keto No-Churn Cookies & Cream Ice Cream Recipe

Desserts
Gluten Free
Vegetarian
4.8/5
(1225 reviews)
Keto No-Churn Cookies & Cream Ice Cream
Zylo Recipes

Description

Imagine a frozen dessert that captures the essence of classic cookies and cream, transforming it into a guilt-free indulgence. This creamy delight offers a symphony of textures and flavors, perfect for satisfying your sweet cravings. The base is incredibly smooth and rich, reminiscent of traditional ice cream but without the heaviness.

Each spoonful melts effortlessly on your tongue, leaving a velvety sensation that is both comforting and refreshing. Swirls of crushed chocolate cookies are generously folded throughout, providing a delightful contrast to the creamy base. The cookie pieces retain a slight crispness, adding a playful crunch that enhances the overall experience.

Their dark chocolate notes perfectly complement the sweet creaminess, creating a harmonious balance that is simply irresistible. The beauty of this frozen treat lies in its simplicity and versatility. It can be enjoyed straight from the freezer as a quick and satisfying snack, or elevated into a more elaborate dessert.

Consider topping it with fresh berries for a burst of fruity sweetness, or a drizzle of sugar-free chocolate syrup for an extra layer of indulgence. A sprinkle of additional cookie crumbs adds a visual appeal and intensifies the chocolatey experience. This cookies and cream creation is a wonderful alternative for those seeking a lighter option without compromising on taste.

It's a dessert that appeals to all ages, bringing back nostalgic memories of childhood favorites while offering a modern twist. The combination of creamy smoothness and crunchy cookie bits makes every bite an adventure, leaving you wanting more. It's the perfect treat for a warm summer day, a cozy night in, or any occasion that calls for a little bit of sweetness.

Prepare to be amazed by how delicious and satisfying this frozen dessert can be!

Preparation Time

Prep Time
4 h 20 min
Cook Time
5 min
Total Time
4 h 25 min

Nutrition Information

Per 1 servings serving
C
Calories
509 Kcal

C
Carbs
9 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
6 g

C
Fats
49 g
Saturated Fats 30 g
Unsaturated Fats 15 g

Cholestrol 166 mg
Sodium 128 mg
Potassium 134 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1 cup
    2.
    100% Cocoa Special Dark by Hershey's
    100% Cocoa Special Dark by Hershey's
    2-½ tbsp
    3.
    Swerve Confectioners Sugar
    Swerve Confectioners Sugar
    3 tablespoon
    4.
    Butter
    Butter
    3 tablespoon
    5.
    Raw Coconut Cream
    Raw Coconut Cream
    8 ounce
    6.
    Swerve Confectioners Sugar
    Swerve Confectioners Sugar
    3 tablespoon
    7.
    Heavy Cream
    Heavy Cream
    2 cup
    8.
    Swerve Confectioners Sugar
    Swerve Confectioners Sugar
    3 tablespoon
    9.
    Vanilla Extract
    Vanilla Extract
    1-½ teaspoon

Instructions

    1.
    Toast the almond flour in a small saucepan until lightly browned.
    2.
    Add in the cocoa powder, 3 T Swerve, a pinch of kosher salt and melted butter.
    3.
    Mix in with a spatula until well combined.
    4.
    Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
    5.
    In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add cup of Swerve and continue mixing until stiff peaks form.
    6.
    Add a big scoop of cream to the mixed coconut cream and fold in to lighten the mixture.
    7.
    Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Add of the toasted almond chocolate crumbs and fold gently.
    8.
    Scoop into a parchment lined loaf pan and sprinkle remaining almond chocolate crumbs on top. Freeze for at least 4 hours. Allow to defrost at room temp until soft enough to scoop.