Decadent and Guilt-Free: Keto Cookies and Cream Ice Cream Recipes

For those following a ketogenic diet, the desire for a sweet, creamy treat can be a challenging temptation. Fortunately, with a few clever ingredient swaps and creative techniques, it's entirely possible to enjoy a luscious cookies and cream ice cream without derailing your keto goals. This article explores several approaches to crafting this beloved dessert, from quick milkshakes to no-churn ice cream and even popsicles, all while keeping the carb count low.

Keto Cookies 'n Cream Milkshake: A 15-Minute Indulgence

For a speedy and satisfying treat, a keto cookies 'n cream milkshake can be whipped up in just 15 minutes. This recipe is perfect as a quick fat bomb or a low-carb dessert option.

Recreating the 'Oreo' Crumbs

The key to a great cookies and cream experience lies in the cookie component. Instead of baking a full batch of keto cookies, an "instant" version can be created by toasting almond flour in a dry skillet or pan over medium heat until fully golden and fragrant. This step is crucial for achieving the desired taste, so don't skip it! The toasted almond flour is then transferred to a small bowl and mixed with cocoa, sweetener to taste, coffee (optional), and salt. Butter is added and mixed until thoroughly combined. Placing this mixture in the freezer while preparing the milkshake helps to solidify the crumbs, providing a delightful texture reminiscent of soaked cookie pieces.

Alternatively, for those who enjoy baking, a batch of gluten-free and keto-friendly Oreos can be made and used in the milkshake.

Crafting the Milkshake

There are several ways to achieve the milkshake consistency. One option is to use actual keto-friendly ice cream, such as a no-churn vanilla ice cream. Alternatively, a "mock milkshake" can be made by blending full-fat coconut milk (or heavy cream) with vanilla extract, a sweetener, and a handful of ice. A third option is to use a keto chocolate milkshake as a base for a double chocolate experience.

Read also: Make keto monster cookies at home

When choosing coconut milk, consider Roland’s Organic Milk, known for its creamy texture and milder flavor. Both cocoa and cacao work well in this recipe, but quality matters. A powdered sweetener is essential for a smooth milkshake. If using a granulated sweetener, it can be powdered using a dry blender. Powdered Lakanto or pure monk fruit extract are also excellent choices.

Recipe: Keto Cookies 'n Cream Milkshake

For the 'Oreo Cookie' Crumbs

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt.
3. Add in butter, mix until thoroughly combined.
4. Place both in the freezer while you make the milkshake.

For the Milkshake

1. Add the vanilla ice cream and milk of choice to a blender and run until just combined.
2. Add half of the cookie crumb mixture and pulse for a few seconds (don't want to completely blend them in!).
3. Mix in the remaining crumbs (I always like having larger chunks!) and enjoy right away!

For the 'No Ice Cream' Milkshake

1. Add all ingredients, aside from the ice, to a blender and run until smooth.
2. Taste for sweetness, add the ice and pulse until thick.

No-Churn Keto Cookies & Cream Ice Cream: A Creamy Delight

Another fantastic way to enjoy keto cookies and cream ice cream is through a no-churn method. This approach combines a keto condensed milk with whipped cream and chocolate cookies for a rich and satisfying frozen dessert.

Key Ingredients

• Keto Condensed Milk: This recipe utilizes either Dairy-Free Keto Condensed Milk or Keto Condensed Milk as a base.
• Chocolate Cookie: A keto-friendly chocolate cookie is essential. A recipe is provided below, using almond flour, cacao powder, erythritol, and coconut oil.
• Heavy Whipping Cream: This adds the necessary richness and creaminess to the ice cream.

Step-by-Step Instructions

1. Prepare the Condensed Milk: Make either the Dairy-Free Keto Condensed Milk or Keto Condensed Milk and allow it to cool completely.
2. Make the Chocolate Cookie:
   • Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
   • Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well.
   • Add the egg and coconut oil and mix with your hands.
   • Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
   • Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy.
   • Let the cookie cool to room temperature.
   • Once cooled and crisped up, break the cookie into small pieces.
3. Prepare the Ice Cream:
   • Place a large container in the freezer. (An 8-inch/ 20 cm square baking dish lined with parchment paper works well).
   • In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
   • Gently fold the whipped cream into the cooled condensed milk. Add a few tablespoons of whipped cream to lighten the mixture, then gently mix in the remaining whipped cream without deflating it.
   • Mix in the cookie pieces, reserving some for topping.
   • Remove the container from the freezer and spoon in the ice-cream mixture.
   • Top with the reserved cookie pieces.
   • Place in the freezer and freeze for 4-6 hours before serving.

Recipe: No-Churn Cookies & Cream Ice-Cream

Ingredients

No-churn ice cream:

• 1 recipe Dairy-Free Keto Condensed Milk or Keto Condensed Milk, about 2 cups (480 ml/ 16 fl oz)
• 2 1/2 cups heavy whipping cream (600 ml/ 20 fl oz)

Chocolate cookie:

• 1/2 cup almond flour (50 g/ 1.8 oz)
• 3 tbsp cacao powder (15 g/ 0.5 oz)
• 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
• 1 tsp gluten-free baking powder
• pinch of sea salt
• 1 large egg
• 1 tbsp coconut oil or ghee, softened

Instructions

1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.
2. While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
3. Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands. (Note: to get 1 tsp baking powder you can use 1/2 tsp cream of tartar + 1/4 tsp baking soda).
4. Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
5. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down.
6. Once cooled and crisped up, break the cookie into small pieces.
7. Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).
8. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
9. Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).
10. Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving.

Sugar-Free Cookies and Cream Ice Cream Bars: A Frozen Treat on a Stick

For a fun and portable option, sugar-free cookies and cream ice cream bars are a fantastic choice. These can be made with or without keto-friendly ingredients, depending on dietary preferences.

Read also: Ultimate Keto Cookie Guide

Adapting for Keto

To make these ice cream bars keto-friendly, use keto low-carb sandwich cookies and sugar alternatives that are suitable for the ketogenic diet. Unsweetened coconut yogurt can be used as a substitute for plain yogurt.

Flavor Enhancements and Tips

• Add different flavored extracts such as banana or mint to customize the flavor.
• Incorporate chopped nuts, sugar-free chocolate chips, or sugar-free candy for added texture and flavor.
• A small amount of flavored liqueur (1-2 teaspoons) can help soften the ice cream bars, making them easier to eat.

Step-by-Step Instructions

1. Crush the sugar-free sandwich cookies, leaving some chunks for texture. Cut additional cookies into bite-sized pieces and set aside.
2. In a mixing bowl, blend together heavy cream and plain yogurt (or unsweetened coconut yogurt). Add sugar alternative and vanilla extract, stirring to combine.
3. Fold in the crushed cookies.
4. Place the bite-sized cookie pieces into ice cream molds.
5. Use a tablespoon to scoop the mixture into each of the molds.
6. Insert the popsicle sticks or handles.
7. Freeze the ice cream bars until hard, about four hours.

These ice cream bars can be stored in the freezer for up to two months.

Recipe: Sugar Free Cookies and Cream Bars

Ingredients:

• Sugar-Free Sandwich cookies- 1 cup crushed (plus 5 cookies cut into bite-sized pieces)
• Plain Yogurt- ⅔ cup (unsweetened)
• Heavy Cream- ½ cup
• Sugar Alternative- to taste
• Vanilla Extract- 1 teaspoon

Instructions:

1. Start by crushing your cookies. Do a 'rough' crush so that you can have some chunks in your ice cream bars. Take an additional five cookies and cut them into bite-sized pieces. Set the larger pieces aside as they are not part of the cup of crushed cookies.
2. In a mixing bowl, blend together the heavy cream with plain yogurt. Then add sugar alternative and vanilla extract and stir to combine. Then fold in the crushed cookies.
3. Take the bite sized cookie pieces, not the crushed cookies, and place them into the molds.
4. Use a tablespoon to scoop the mixing bowl mixture into each of the molds.
5. Then place the stick or the handles into the bars.
6. Freeze the ice cream bars until hard, about four hours.

Keto Cookies & Cream Popsicles: A Crunchy and Refreshing Treat

Keto cookies and cream popsicles offer a delightful combination of creamy and crunchy textures. Using keto-friendly cereal as a cookie substitute adds an unexpected and satisfying crunch.

Key Ingredients and Substitutions

• Perfect Keto Cereal: This crunchy keto cereal is ideal for this recipe. Alternatives include the wafer part of Keto Thin Mints or homemade Keto Chocolate Cereal.
• Cream Cheese: Adds a rich and creamy base to the popsicles.
• Whipping Cream: Contributes to the creamy texture.
• Almond Milk: Keeps the carb count low. Hemp milk can be used as a nut-free alternative.
• Collagen: Enhances nutrition, flavor, and helps prevent the popsicles from freezing rock solid. Vanilla collagen powder is recommended, but plain collagen peptides can be used with added vanilla and sweetener.
• Sweetener: Use your preferred keto-friendly sweetener.
• Vanilla Extract: Adds a touch of vanilla flavor.

Step-by-Step Instructions

1. Crush the Cereal: Place the cereal in a baggie and pound it with a kitchen mallet until you have coarse crumbs with some larger pieces. Alternatively, pulse it in a food processor.
2. Blend the "Ice Cream": Place the cream cheese, whipping cream, almond milk, collagen, sweetener, and extract in a blender. Blend until smooth.
3. Stir in the Cereal: Add the crushed cereal to the blender and mix it in well with a spoon or rubber spatula.
4. Freeze until Firm: Divide the mixture between popsicle molds and freeze for about 6 hours, or until firm.
5. Unmold the Popsicles: Run hot water up and down each part of the mold for a few seconds. Gently tug on the stick to remove the popsicle.

These keto popsicles can last about a month in the freezer if stored in an airtight container.

Recipe: Keto Cookies & Cream Popsicles

Ingredients:

• 6 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup unsweetened almond milk
• 2 scoops Perfect Keto Vanilla Collagen
• 1/4 cup Swerve confectioners
• 1 teaspoon vanilla extract
• 1 1/2 cups Perfect Keto Chocolate Cereal

Instructions:

1. Place the cereal in a ziploc bag and set on a cutting board. Pound with a kitchen mallet until broken into smaller pieces. (It’s okay to have some big chunks and some little pieces).
2. In a blender, combine the cream cheese, whipping cream, almond milk, collagen, sweetener, and vanilla extract. Blend until smooth.
3. Stir the crushed cereal into the mixture in the blender, making sure to scrape from the bottom to distribute well.
4. Divide the mixture between 6 popsicles molds that hold about 3 ounces each. Fill to about 3/4 of an inch from the top. Tap the mold firmly on the counter to release any air bubbles.
5. Press wooden popsicle sticks about 3/4 of the way into the popsicles and freeze until firm, about 6 hours.
6. To unmold, heat a kettle with water to boiling.

Ninja Creami Keto Cookies and Cream Ice Cream: The Ultimate Creamy Texture

For those with a Ninja Creami ice cream maker, achieving the perfect creamy texture with a keto cookies and cream ice cream is within easy reach. This recipe focuses on infusing the ice cream base with cookie flavor and then incorporating chunks of cookies for the ultimate cookies and cream experience.

Read also: Warm Keto Delight

Key Ingredients

• Heavy Cream: Essential for the sweet cream flavor.
• Unsweetened Almond Milk: Keeps the carb count low while adding moisture.
• Low-Carb Sandwich Cookies: High Key Sandwich Cookies or Catalina Crunch are recommended.
• Allulose: A keto-friendly sweetener.
• Vanilla Extract: Enhances the vanilla flavor of the ice cream base.
• Xanthan Gum: Improves the texture and reduces ice crystals.
• Guar Gum: Improves the texture and reduces ice crystals.

Step-by-Step Instructions

1. Prepare the Base: Combine almond milk, heavy cream, and vanilla in a blender and mix well.
2. Combine Dry Ingredients: Mix allulose, guar gum, and xanthan gum, ensuring the gums are evenly distributed to prevent clumping. Blend the dry ingredients with the wet ingredients.
3. Add Cookies: Add low-carb sandwich cookies to the blender and mix until broken down and infused throughout the mixture.
4. Freeze: Pour the blended mixture into a Ninja Creami pint container and freeze for at least 24 hours.
5. Turn to Ice Cream: After freezing, place the pint container in the Ninja Creami outer bowl. Install the Creami paddle and lock the lid into place. Select the Lite Ice Cream mode and let it spin. If the texture is powdery, respin until smooth.
6. Add Cookies and Finish: Crush low-carb sandwich cookies in a sealable plastic bag until broken into small chunks. Create an indent in the center of the ice cream and pour in the cookie chunks. Return to the Ninja Creami and press the mix-in button to incorporate.
7. Serve: Serve immediately for the best texture.

Leftovers can be stored in the freezer and served when desired.

Recipe: Ninja Creami Keto Cookies and Cream Ice Cream

Ingredients:

• 1 cup unsweetened almond milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup allulose
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon guar gum
• 6 low-carb sandwich cookies

Instructions:

1. Prepare the base: Combine all the wet ingredients (almond milk, heavy cream and vanilla) in blender and mix well.
2. Combine all the dry ingredients (allulose, guar gum, and xanthan gum) and blend with wet ingredients in blender. Make sure you've mixed the gums evenly into the allulose. If the gums aren't spread evenly in the dry mixture they can clump together when mixed with the wet ingredients and won't work properly.
3. Add low-carb sandwich cookie to blender and mix until it's broken down and infused throughout mixture.
4. Freeze: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let sit for at least 24 hours.
5. Turn to ice cream in the Ninja Creami: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes. When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture, then you'll need to respin until smooth.
6. Add cookies and finish: Crush low-carb sandwich cookies in sealable plastic bag until broken into small chunks. Create an indent in the center of the ice cream (there should already be a small indent from spinning) and pour them in the center. Return to the Ninja Creami and press the mix-in button to incorporate. When done spinning, serve immediately.

Additional Tips and Considerations

• Sweetener Selection: Choose a keto-friendly sweetener that you enjoy and that works well in frozen desserts. Erythritol, monk fruit, and allulose are popular options.
• Cookie Options: Experiment with different keto-friendly cookie recipes or store-bought options to find your favorite combination.
• Storage: Homemade keto ice cream is best enjoyed fresh. However, it can be stored in the freezer for a few weeks. Allow it to soften slightly before serving.
• Adjusting Sweetness: Taste the ice cream base before freezing and adjust the sweetener to your liking.

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