Keto Homemade Oreo Ice Cream
Indulge in a guilt-free frozen treat with this creamy, dreamy Keto Homemade Oreo Ice Cream! Perfect for low-carb dessert lovers, this recipe combines a velvety, churned ice cream base made from heavy cream and almond milk with delightfully crisp, crumbly keto-friendly "Oreo" cookie pieces. Sweetened with erythritol and thickened with xanthan gum, it's a sugar-free delight that doesn’t compromise on flavor. The cookies bake to perfection with almond flour, cocoa powder, and buttery richness, providing a satisfying crunch in every spoonful. Ready in just a few steps, this low-carb ice cream is perfect for hot summer days or anytime you crave a decadent keto dessert. With only 4 net carbs per serving, it's a freezer staple you’ll want to scoop up again and again!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 0.33 cup Cocoa powder
- 0.5 cup Almond flour
- 0.25 cup Butter
- 0.5 teaspoon Baking powder
- 1 Egg
Directions
Step 1
Preheat your oven to 350°F (175°C) to prepare the keto Oreo cookies.
Step 2
In a bowl, combine 0.25 cup of cocoa powder, 0.5 cup of almond flour, and 0.5 teaspoon of baking powder for the cookie dough.
Step 3
Melt 0.25 cup of butter and add it to the dry ingredients, mixing well.
Step 4
Stir in 0.25 cup of erythritol and 1 egg until a dough forms.
Step 5
Line a baking sheet with parchment paper and spread the dough evenly to about 1/4 inch thickness.
Step 6
Bake for 10-15 minutes or until firm. Allow to cool completely before breaking into small pieces.
Step 7
For the ice cream base, mix 2 cups of heavy cream, 1 cup of unsweetened almond milk, 0.5 cup of erythritol, 1 teaspoon of vanilla extract, 0.25 teaspoon of salt, and 0.5 teaspoon of xanthan gum in a saucepan.
Step 8
Gently heat the mixture over medium heat, stirring frequently until the erythritol is fully dissolved, then remove from heat and allow to cool.
Step 9
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 10
Add the cooled, crumbled keto Oreo cookies into the ice cream and mix until evenly distributed.
Step 11
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until set.
Step 12
Serve and enjoy your creamy, indulgent keto homemade Oreo ice cream!
Nutrition Facts
| Serving size | (1034.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2496.3 |
| Total Fat 243.7g | 0% |
| Saturated Fat 127.5g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 807.6mg | 0% |
| Sodium 1531.2mg | 0% |
| Total Carbohydrate 151.1g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 3.1g | |
| Protein 23.4g | 0% |
| Vitamin D 144.8IU | 0% |
| Calcium 594.1mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 571.6mg | 0% |
Source of Calories