Description
This rich and creamy Cookies and Cream Keto Ice Cream is a perfect low-carb treat for any time of year.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 1/2 cup crushed sugar-free chocolate sandwich cookies
Instructions
- In a mixing bowl, combine the heavy cream, almond milk, erythritol, and vanilla extract.
- Mix until the sweetener is fully dissolved.
- Chill the mixture in the refrigerator for 30 minutes.
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
- In the last few minutes of churning, add the crushed cookies.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Notes
- Make sure to use sugar-free cookies for the keto version.
- Feel free to adjust the sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg