This low carb cookies n’ cream ice cream is here to make summer that much more delicious!
It’s my personal favorite low carb ice cream flavor, and it’s surprisingly easy to throw together (NO CHURN baby!). This low carb desserts the perfect treat to enjoy after dinner or between meals during the warm summer months.
We could of course just have regular low carb vanilla ice cream, but why do that when we can make a cookie loaded version!? And it doesn’t take any extra time!
This low carb recipes heavenly – let’s start!
I love being able to satisfy my sweet tooth without compromise! Plus:
- Ingredients you can pronounce and easily buy! Forget all those fillers found in most traditional and sugar free ice cream brands!
- Customize it how you want – more cookies, different flavors, you name it!
- Not much active time – just some waiting for it to freeze up!
There are a few steps to this recipe, but it’s WELL WORTH the time! Here’s everything you need to know:
Smart swaps make this low carb ice cream recipe possible!
Heavy cream – the key component in any ice cream recipe is the cream! It’s super low carb, and is great for making keto desserts.
Erythritol – This sugar dupe is plant-based, has no effect on blood sugar, and is one of my favorite keto sweeteners. You can get it in a few different versions, we want powdered erythritol for this recipe for the best texture.
Only have granulated? Not a problem! Pop that into a food processor or blender to get powdered sugar in an instant.
Almond flour – we’re making ourselves some delicious cookie crumbles, and for that we’re going to want to use a low carb flour. Almond flour is perfect for this and super easy to find. Use the finest grain you can so we have perfectly textured cookies.
Xanthan gum – This is a low carb cooking staple! We’ll use it in this recipe to help thicken the ice cream.
Find it in the baking or bulk section (you won’t need much — a little goes a longgg way!).
Tools To Make
These are all everyday tools, you just need a few more of them, ha!
- Saucepan – You’ll want a good-sized saucepan with plenty of space for your whipping cream to come to a simmer.
- Electric mixer – Use an electric mixer to make sure your creams get super aerated and fluffy to make perfectly decadent ice cream.
- Rubber spatula
- Container – This ice cream needs to chill out in the freezer, so you’ll want an insulated box or, at the very least, a container with a lid.
This recipe is pretty easy, but here are a few DON’T MISS tips:
- Don’t let the cream boil! I mean it, friends – it’s 30 minutes, take a laptop over and stand near the stove and make sure you don’t ruin all your ice cream dreams by letting it boil.
- Whip, whip, whip that cream until soft peaks form — too long, and your ice cream will have a weird clump texture.
- You want to gently incorporate your whipped cream with the reduced cream, or you’ll beat the air out of it. Use that rubber spatula to mix it all together. A larger bowl makes this way easier.
Store this low carb cookies n’ cream ice cream in the freezer. Keep it in an insulated freezer tub or in a container with a lid. A piece of plastic wrap or wax paper between the ice cream and the lid will help keep freezer burn away.
When it’s time to eat the ice cream, allow the container to sit at room temp for at least 30 minutes before you try to scoop it!
One great way to stick to the serving size is to pre-portion it out! Just like with low carb popsicles, pour into molds to have quick and easy low carb ice cream bars that make it easy to grab a quick dessert!
Get as creative with this low carb ice cream as you’d like! Some ideas include:
- Prefer another kind of cookie? You can use crumbs from any of your favorite low carb cookies recipes, like keto Oreos, peanut butter cookies — you do you!
- This ice cream is perfect for making a low carb milkshake! BYOblender and you’re done!
- Get crazy with your toppings — chopped low carb nuts, some freshly sliced low carb fruits, you name it!
Sweet tooths CAN be tamed, even on a low carb eating plan:
- Yogurt Popsicles
- Cheesecake Fat Bombs
- Chocolate Chia Pudding
- Sugar Free Whipped Cream
- Cookie Dough Fat Bomb
Low Carb Cookies N' Cream Ice CreamPrint Recipe Pin Recipe
- In a heavy-bottom saucepan, bring heavy cream (1 3/4 cups) to a simmer, watching carefully to only bring the cream to a simmer, not boil. You will see small bubbles forming around the edges, this is when you know you've reached the correct temp.
- Continue to simmer for 30 minutes, and whisk occasionally to incorporate the bubbles into the cream.
- After 30 minutes, remove the saucepan from heat, and whisk in the erythritol (1 1/4 cups), butter (2 tablespoons), and vanilla extract (1 teaspoon).
- Sprinkle xanthan gum (1/2 teaspoon) over the top of the cream. Whisk aggressively until xanthan gum is fully dissolved. (Xanthan gum has a tendency to clump when it comes into contact with the liquid, so spreading it out over the top will help to prevent this.)
- Pour reduced cream into a large bowl, and place in the fridge for 1 hour, or until it comes to room temp.
- While the reduced cream is cooling, make the cookie crumbles (skip to the section below).
- Once the reduced cream and the cookie crumbles have cooled to room temp, remove them from the fridge. Whip the reduced heavy cream with an electric mixer for 3 minutes (until it's light and frothy).
- Use a rubber spatula to stir the cookie crumbs into the reduced cream until well incorporated.
- In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
- Gently combine the whipped cream with the reduced cream, keeping the combo light and aerated, but ensuring the ingredients are well combined.
- Transfer the mixture to an insulated tub or container and freeze for 4-6 hours.
- In a medium bowl, combine the dry ingredients.
- Pour the unsalted melted butter (1/4 cup) over the top and stir to combine using a rubber spatula -- the combo should resemble a wet sandy texture.
- Place cookie crumbs in the freezer for 10 minutes.
- Before adding the cookies to the ice cream, use a fork to break into "crumbs" -- I like larger crumbs here, but you do you!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!