Sugar-Free Keto Cookies and Cream Ice Cream

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3.50 from 71 votes

Sugar-Free Keto Cookies and Cream Ice Cream

1 hour 5 minutes
Calories 360kcal


  • 2 cans coconut milk (800 ml/ 27.4 fl oz)
  • 1/2 cup erythritol (800 ml/ 27.4 fl oz)
  • 1/2 cup almond flour (800 ml/ 27.4 fl oz)
  • 3 tablespoons cacao powder (800 ml/ 27.4 fl oz)
  • 1/4 cup erythritol (800 ml/ 27.4 fl oz)
  • 1 teaspoon gluten-free baking powder
  • 1 pinch salt
  • 1 large eggs
  • 1 tablespoon coconut oil (800 ml/ 27.4 fl oz)
  • 2 1/2 cups heavy whipping cream (800 ml/ 27.4 fl oz)
  • 1 condensed milk (800 ml/ 27.4 fl oz)
  • 1 chocolate cookie (800 ml/ 27.4 fl oz)


  • Instructions To prepare the Condensed Milk: Pour the coconut milk in a pot.
  • Bring to a boil over a medium-high heat.
  • Once it starts simmering, turn the heat down to low.
  • Reduce the coconut milk to about half of the volume.
  • This will take 40-50 minutes.
  • Once reduced, take off the heat and add Erythritol.
  • Pour in a mixing bowl and set aside to cool down to room temperature.
  • To prepare the Chocolate Cookie: While you prepare the condensed milk, make the chocolate cookie.
  • Preheat the oven to 300 F / 150 C.
  • 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.
  • The cookie will be soft at first but will crisp up as it cools down.
  • Once cooled and crisped up, break the cookie into small pieces.
  • To prepare the Ice-Cream: 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).
  • 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.
  • 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).
  • Remove the container from the freezer and spoon in the ice-cream mixture.
  • Top with the reserved cookie pieces.


Calories: 360kcal

Originally posted 2019-02-20 18:37:11.

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