Servings 12
Calories 360 kcal
Ingredients
Condensed Milk:
2 cans coconut milk 800 ml/ 27.4 fl oz
½ cup powdered Erythritol or Swerve 80 g/ 2.8 oz
Chocolate Cookie:
½ cup almond flour 50 g/ 1.8 oz
3 tablespoons cacao powder 15 g/ 0.5 oz
¼ cup granulated Erythritol or Swerve 50 g/ 1.8 oz
1 teaspoon gluten-free baking powder
pinch of salt
1 large egg
1 tablespoon coconut oil or ghee softened
Ice-Cream:
2 ½ cups heavy whipping cream 600 ml/ 20 fl oz
1 recipe Condensed milk recipe above
1 recipe Chocolate Cookie recipe above
Instructions
To prepare the Condensed Milk:
Pour the coconut milk in a pot. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the coconut milk to about half of the volume. This will take 40-50 minutes. Once reduced, take off the heat and add Erythritol. Pour in a mixing bowl and set aside to cool down to room temperature.
To prepare the Chocolate Cookie:
While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 300 F / 150 C. Place the almond flour, cacao powder, Erythritol, baking powder and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands.
Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down. Once cooled and crisped up, break the cookie into small pieces.
To prepare the Ice-Cream:
Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).
In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).
Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving.
Recipe Notes
NET CARBS: 4.5g
Sugar-Free Keto Cookies and Cream Ice Cream
Amount Per Serving (3.5 g)
Calories 360
Calories from Fat 334
% Daily Value*
Fat 37.1g
57%
Saturated Fat 26.1g
163%
Sodium 97mg
4%
Carbohydrates 5.4g
2%
Fiber 0.9g
4%
Sugar 2.1g
2%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.