If you want to achieve a soft-serve ice cream consistency, then you can serve the ice cream directly from the machine for ultimate creaminess. If you prefer a firmer consistency, the optimal time to indulge is once the ice cream has had at least 3 hours in the freezer. I just love how adjustable this recipe is! I’ve even added extra almond milk and reduced the time in the machine to create milkshakes instead of ice cream!
To top it off, I’ll often serve this ice cream with a drizzle of melted stevia-sweetened chocolate. As the chocolate cools, it begins to solidify and leave a delicate chocolate shell behind.
This ice cream is also delicious when paired with chocolate cookies! To easily make keto chocolate cookies to go along with the ice cream, simply double the recipe for the cookie crumbs. Use half the dough as directed by the recipe for the ice cream. Then, using the other half of the dough, shape tablespoon amounts into small cookies. Place them on a parchment paper lined cookie sheet. I’ve found they take about the same time to bake as the dough for the cookie crumbs. Voila! Super easy and rich chocolate cookies!
Yield 10 servings of Keto Cookies and Crème Ice Cream
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
¾ cup almond flour
¼ cup cocoa powder
¼ teaspoon baking soda
¼ cup erythritol
½ teaspoon vanilla extract
1 ½ tablespoon coconut oil, softened
1 large egg, room temperature
Pinch of salt
2 ½ cups whipping cream
1 tablespoon vanilla extract
½ cup erythritol
½ cup almond milk, unsweetened
This makes a total of 10 servings Keto Cookies and Crème Ice Cream. Each serving comes out to be 289.9 Calories, 28.9g Fats, 3g Net Carbs, and 4.6g Protein.
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