Low Carb Homemade Oreo Ice Cream

Indulge in the rich, creamy delight of Low Carb Homemade Oreo Ice Cream—a decadent frozen treat that perfectly balances indulgence and nutritional mindfulness. This keto-friendly recipe features a luscious vanilla ice cream base enriched with heavy cream and almond milk, sweetened with a low-carb alternative, and churned to silky perfection. The standout star? Homemade low-carb "Oreos," crafted with almond flour, unsweetened cocoa powder, and buttery crumbs, baked to crisp goodness and folded into the ice cream for an irresistible crunch in every bite. With only 30 minutes of prep time, this dessert is perfect for satisfying sweet cravings while staying committed to your low-carb lifestyle. Whether you're serving it at summer gatherings or enjoying a quiet night in, this guilt-free Oreo ice cream promises a luxurious, homemade touch that everyone will adore.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Heavy Cream
• 1 cup Unsweetened Almond Milk
• 0.75 cup Low Carb Sweetener
• 2 teaspoons Vanilla Extract
• 4 large Egg Yolks
• 0.25 cup Unsweetened Cocoa Powder
• 1 cup Almond Flour
• 0.25 cup Butter
• 0.5 teaspoon Baking Powder
• 0.25 teaspoon Salt

Directions

Step 1

To make the low-carb Oreo cookies, preheat the oven to 350°F (175°C).

Step 2

In a bowl, mix together almond flour, unsweetened cocoa powder, low-carb sweetener (1/4 cup), baking powder, and salt.

Step 3

Melt the butter and add it to the dry ingredients. Stir until a crumbly dough forms.

Step 4

Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper, flatten slightly to form the shape of cookies.

Step 5

Bake in the preheated oven for 10-12 minutes. Once baked, allow the cookies to cool completely and then crumble them into small pieces.

Step 6

For the ice cream base, in a saucepan over medium heat, combine heavy cream, almond milk, and the remaining low-carb sweetener (1/2 cup). Stir until the sweetener is dissolved and then bring the mixture to a gentle simmer.

Step 7

In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot cream mixture to the egg yolks to temper them, whisking constantly.

Step 8

Gradually add the tempered egg yolks back into the saucepan with the cream mixture, stirring continuously. Cook over low heat until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

Step 9

Remove from heat and stir in vanilla extract. Allow the mixture to cool slightly, then cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.

Step 10

Churn the ice cream base in an ice cream maker according to the manufacturer's instructions.

Step 11

Once churned, fold in the crumbled homemade Oreo cookies.

Step 12

Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(1193.2g)

Amount per serving	% Daily Value*
Calories	2992.8

Total Fat 283.5g	0%
Saturated Fat 136.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1349.6mg	0%
Sodium 1445.5mg	0%
Total Carbohydrate 63.3g	0%
Dietary Fiber 32.0g	0%
Total Sugars 6.4g
Protein 45.3g	0%

Vitamin D 170.0IU	0%
Calcium 803.8mg	0%
Iron 15.6mg	0%
Potassium 1095.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.5%

Protein: 6.1%

Carbs: 8.5%