Keto Cookies & Cream Ice Cream

Cookies and cream has always been one of my favorite ice cream flavors.

When you start eating low carb, regular ice cream is usually one of the first things you have to give up because of all the sugar.

That is why I created this keto cookies & cream ice cream, so you can enjoy a rich bowl of ice cream without leaving ketosis.

You do not even need an ice cream maker to prepare it, which makes the whole process very simple.

It turns out thick, creamy, and packed with chocolate cookie pieces in every single bite.

Why You’ll Love This Recipe

No Churn Needed – You do not need an expensive ice cream maker to create this perfectly frozen treat at home.

Soft and Scoopable – Powdered allulose keeps the texture smooth so it scoops easily straight from the freezer without turning icy.

Ultra Rich Texture – Whipped heavy cream and rich mascarpone cheese combine to create an amazingly velvety custard like base.

Authentic Flavor – Blending fine cookie crumbs right into the cream delivers genuine cookies and cream flavor in every bite.

Recipe Ingredients

• 2 cups Heavy Whipping Cream, Cold
• 4 oz Mascarpone Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/2 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract
• 1/8 tsp Salt
• 10 Keto Chocolate Sandwich Cookies

How To Make

Step 1

Finely crush 3 of the sandwich cookies into crumbs and roughly chop the remaining 7 into chunks. Place the chunks in the freezer while you make the base.

Step 2

Whisk the mascarpone, powdered allulose, almond milk, vanilla extract and salt until completely smooth, then stir in the fine cookie crumbs for that classic speckled look.

Step 3

Whip the heavy cream to stiff peaks in a large bowl.

Step 4

Fold the whipped cream into the mascarpone mixture in two additions, keeping it light and airy.

Step 5

Gently fold in most of the chilled cookie chunks, then spread the mixture into a loaf pan and press the remaining chunks on top.

Step 6

Cover and freeze for at least 6 hours, until firm. Rest for 10 minutes at room temperature before scooping.

Tips

Stick With Powdered Allulose

From my experience, allulose is the only sweetener that gives you a truly soft, scoopable texture in keto ice cream.

Other low carb sweeteners like erythritol will freeze rock solid and leave a gritty crunch behind.

Powdered allulose also dissolves right away into the mascarpone base without leaving any tiny grains.

Freeze the Cookie Chunks Before Folding

My favorite trick here is to keep the chopped cookies in the freezer until the very second you fold them in.

Keto cookies soften up very fast once they touch liquid dairy ingredients.

Freezing them solid keeps the pieces crunchy and stops them from dissolving into a dark paste when mixed into the cream.

Bring the Mascarpone to Room Temperature

I recommend pulling the mascarpone out of the fridge at least thirty minutes before you start making the base.

Cold mascarpone is very stiff and will form small, buttery lumps if you try to whisk it cold.

Letting it soften makes it blend smoothly with the almond milk and sweetener with almost no effort.

More Recipes

• Keto Cookies & Cream Brownie Bars
• Keto Cookies & Cream Cake
• Keto Cookies & Cream Cheesecake Bites
• Keto Cookies & Cream Mug Cake
• Keto No-Churn Cookie Dough Ice Cream

Frequently Asked Questions

Can I substitute powdered erythritol for the allulose?

You can, but allulose is the secret to keeping homemade low carb ice cream soft and easy to scoop.

Erythritol freezes much harder, so you would need to let the container sit on the counter for at least twenty minutes before serving.