Keto Cookies and Cream Ice Cream

Keto Cookies and Cream Ice Cream

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1
Calories 567 kcal


Cookie crumbs:

  • ¾ cup almond flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking soda
  • 1 egg
  • ¼ cup monk fruit sweetener
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons butter softened
  • Pinch of salt

Ice Cream:

  • 2 ½ cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • ½ cup monk fruit sweetener


  • Preheat oven to 300°Line 9-inch cake pan with parchment paper.
  • Mix almond flour, cocoa powder, baking soda, monk fruit sweetener and salt in a large bowl until well combined
  • Add the vanilla extract and butter. Continue mixing until dough forms into small crumbs.
  • Add the egg and mix until a dough begins to form.
  • Place the dough into cake pan and press until a thin layer evenly covers the bottom of the pan.
  • Bake for 20 minutes or until the center of cookie bounces back when pressed. Remove pan from oven and allow to cool completely.
  • Once cooled, break into small crumbles and set aside.
  • Whip the whipping cream with an electric mixer until stiff peaks form.
  • Add vanilla extract and monk fruit sweetener, and whip until combined thoroughly (be careful to not over-whip).
  • Add coconut milk and blend until the mixture re-thickens.
  • Pour the mixture into an ice cream maker and churn.
  • Pour the cookie crumbles slowly into the ice cream maker. While it is churning to mix the crumbles evenly into the ice cream.
  • Remove ice cream and place in a ½-gallon freezer-safe container. Freeze for at least 2 hours before serving.

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