Keto Homemade Oreo Ice Cream
Indulge in the ultimate guilt-free dessert with this *Keto Homemade Oreo Ice Cream*, a creamy, low-carb delight that perfectly balances rich chocolate flavors with a decadently smooth vanilla ice cream base. In just under an hour, you can create this keto-friendly twist on the classic Oreo ice cream, complete with crumbly, homemade cookies baked from almond flour and cocoa powder. Sweetened naturally with erythritol and thickened with xanthan gum, this recipe ensures a velvety texture without the carbs. Whether you're craving a refreshing treat to cool off on a summer day or a luxurious dessert to satisfy your sweet tooth, this keto Oreo ice cream promises all the flavor with none of the guilt. Serve it as is or alongside your favorite keto toppings for a low-carb indulgence that's truly unforgettable!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
- 0.33 cup Cocoa powder
- 0.5 cup Almond flour
- 0.25 cup Butter
- 0.5 teaspoon Baking powder
- 1 Egg
Instructions
Preheat your oven to 350°F (175°C) to prepare the keto Oreo cookies.
In a bowl, combine 0.25 cup of cocoa powder, 0.5 cup of almond flour, and 0.5 teaspoon of baking powder for the cookie dough.
Melt 0.25 cup of butter and add it to the dry ingredients, mixing well.
Stir in 0.25 cup of erythritol and 1 egg until a dough forms.
Line a baking sheet with parchment paper and spread the dough evenly to about 1/4 inch thickness.
Bake for 10-15 minutes or until firm. Allow to cool completely before breaking into small pieces.
For the ice cream base, mix 2 cups of heavy cream, 1 cup of unsweetened almond milk, 0.5 cup of erythritol, 1 teaspoon of vanilla extract, 0.25 teaspoon of salt, and 0.5 teaspoon of xanthan gum in a saucepan.
Gently heat the mixture over medium heat, stirring frequently until the erythritol is fully dissolved, then remove from heat and allow to cool.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add the cooled, crumbled keto Oreo cookies into the ice cream and mix until evenly distributed.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until set.
Serve and enjoy your creamy, indulgent keto homemade Oreo ice cream!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 3.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 594 mg | 46% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 572 mg | 12% | |
*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.
