Simple cookies and cream keto ice cream recipe made with coconut milk and no ice cream maker! Smooth, creamy and using just 4 ingredients, it’s also dairy free, paleo and vegan!
Looking for easy simple keto no-churn ice cream recipes? This healthy low carb cookies and cream ice cream is your answer! Otherwise, we’ve got vanilla keto ice cream, dark chocolate keto ice cream, and chocolate keto ice cream!
Simple Keto Cookies and Cream Ice Cream
Ever since realizing you don’t need an ice cream maker to make ice cream, I’ve been a fan. Thinking up every excuse in the book possible, homemade keto ice cream has been an almost daily staple.
It’s easy to assume that making your own ice cream is a daunting or scary process, but really-It could not be any easier.
Granted, it is a little more time consuming, as you do need to keep an eye on it regularly to ensure it doesn’t turn rock solid but besides that, it’s foolproof!
While I have several basic keto ice cream recipes in my archives, I wanted to try one out with something a little fun mixed in. A few weeks ago, I made my friend these flourless keto chocolate cookies and had a few broken ones left over.
This provided the best opportunity to make a simple healthy cookies and cream ice cream! Because of the ingredients used, it was also paleo, vegan and dairy free!
Can I have ice-cream on a keto diet?
Contrary to popular belief, you can have ice cream on a keto diet, provided it fits the macronutrient profile and uses keto-approved ingredients.
What is keto ice cream?
As the name suggests, it’s ice cream suitable for a keto diet. It’s essentially a sugar free, low carb version of ice cream, without sacrificing on taste or texture. This can be due to the ingredients used and/or making substitutions!
For my basic keto ice cream recipe, I stick to coconut milk (canned), a sticky sweetener of choice and smooth nut or seed butter.
Is honey okay on keto?
Honey is not allowed on a ketogenic diet. It is simply too high in carbs and sugars to keep someone in ketosis. However, if you follow a paleo or gluten-free diet, you can use honey as the sweetener in it.
To make this easy keto cookies and cream no churn ice cream recipe, you only need 4 ingredients-
- Full-Fat Canned coconut milk
- A smooth nut or seed butter (I used cashew butter)
- A sticky sweetener of choice
- Crumbled flourless keto cookies
You need to specifically use full-fat canned coconut milk, as when it is chilled, it produces a thick layer of coconut cream. Please do not use light or reduced fat coconut milk- You’ll be left with an icy mix and it will be much less creamy.
Any nut or seed butter can be used, but ensure it is smooth and drippy (easy to pour). I prefer using cashew butter, as the flavor is mild tasting. Sunflower seed butter or almond butter would also be great.
As mentioned earlier, if you follow a keto diet, you need to be wary of which sticky sweetener of choice you use. To keep it ketogenic, I use a monk fruit sweetened maple syrup. Using sugar free syrups won’t work, as they produce the same consistency of water.
If you don’t follow a keto diet, you can use pure maple syrup or agave nectar– They are both paleo and vegan-friendly.
Any type of cookie crumbles works as the mix in, but I kept it keto vegan by using homemade flourless chocolate cookies.
As this recipe is no-churn (no ice cream maker needed), you need to add a couple of extra steps to ensure you have scoopable, delicious ice cream. You’ll need to keep an eye on the ice cream and stir it every 15-20 minutes until it begins to freeze.
Once you are ready to serve, allow thawing for 20 minutes at room temperature.
No Churn Keto Cookies and Cream Ice Cream (Paleo, Vegan)
- 2 13.33 oz cans canned coconut milk, chilled
- 1/2 cup cashew butter Any smooth nut or seed butter works
- 1/2 cup sticky sweetener of choice * See notes
- 1/4 cup crushed cookies of choice ** See notes
- Place an 8×8-inch loaf pan in the freezer to chill.
- In a high-speed blender or food processor, add your coconut milk, cashew butter and sticky sweetener of choice and blend until smooth and creamy. Stir through your crushed cookie pieces.
- Pour your ice cream mixture into the loaf pan and place in the freezer. Regularly stir the ice cream (every 15-20 minutes) until frozen. Once ready to enjoy, allow to thaw at room temperature for 20 minutes before scooping.
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I love quick, easy recipes and will be trying this one this Summer – thank you!
I would love to see savoury recipes on your blog though 🙂
Lots of my site already 🙂 Enjoy!
I am certain that this recipe is worth the wait! Nothing beats scooping up silky and thick ice cream for dessert. I’ll use my low carb peanut butter cookies if I use this ice cream to make something for myself!