Keto No-Churn Cookies & Cream Ice Cream
If you love cookies & cream ice cream, this will surely hit the spot. Not to mention it is super easy to prepare! Plus, you’ll love all the “cookie crumbs”!
How to Make It
Step 1
Toast the almond flour in a small saucepan until lightly browned.
Step 2
Add in the cocoa powder, 3 T Swerve, a pinch of kosher salt and melted butter.
Step 3
Mix in with a spatula until well combined.
Step 4
Open a can of coconut cream and scoop off all the solid coconut cream, leaving the water in the bottom. It should be about 8 oz. With a hand mixer, blend 1/2 cup Swerve with the coconut cream and a pinch of kosher salt. Set in the fridge while preparing the whipped cream. The canned coconut cream does not need to be chilled prior to mixing it.
Step 5
In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve and continue mixing until stiff peaks form.
Step 6
Add a big scoop of cream to the mixed coconut cream and fold in to lighten the mixture.
Step 7
Add the coconut/whipped cream mixture to the larger bowl of whipped cream and fold gently to combine. Add ¾ of the toasted almond chocolate crumbs and fold gently.
Step 8
Scoop into a parchment lined loaf pan and sprinkle remaining almond chocolate crumbs on top. Freeze for at least 4 hours. Allow to defrost at room temp until soft enough to scoop.
Ingredients
- Almond Flour
1 cup
- 100% Cocoa Special Dark by Hershey’s
2-½ tbsp
- Swerve Confectioners Sugar
3 tablespoon
- Butter
3 tablespoon
- Raw Coconut Cream
8 ounce
- Swerve Confectioners Sugar
3 tablespoon
- Heavy Cream
2 cup
- Swerve Confectioners Sugar
3 tablespoon
- Vanilla Extract
1-½ teaspoon