Low Carb Homemade Oreo Ice Cream
Indulge in guilt-free decadence with this Low Carb Homemade Oreo Ice Cream, a perfect blend of creamy richness and chocolate cookie crunch crafted to satisfy your sweet tooth without derailing your diet. This recipe features a luscious custard base made with heavy cream, almond milk, and egg yolks, sweetened with a low-carb alternative to keep carbs in check. The homemade Oreo-style cookies—crafted from almond flour, cocoa powder, and butter—add just the right amount of texture and flavor, turning every scoop into a keto-friendly dream. With straightforward preparation and mouthwatering results, this ice cream is ideal for health-conscious dessert lovers or anyone on a low-carb or keto journey. Serve it at gatherings, or keep it as a special treat just for you—either way, it's a deliciously satisfying option for ice cream enthusiasts.
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 0.75 cup Low Carb Sweetener
- 2 teaspoons Vanilla Extract
- 4 large Egg Yolks
- 0.25 cup Unsweetened Cocoa Powder
- 1 cup Almond Flour
- 0.25 cup Butter
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Salt
Instructions
To make the low-carb Oreo cookies, preheat the oven to 350°F (175°C).
In a bowl, mix together almond flour, unsweetened cocoa powder, low-carb sweetener (1/4 cup), baking powder, and salt.
Melt the butter and add it to the dry ingredients. Stir until a crumbly dough forms.
Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper, flatten slightly to form the shape of cookies.
Bake in the preheated oven for 10-12 minutes. Once baked, allow the cookies to cool completely and then crumble them into small pieces.
For the ice cream base, in a saucepan over medium heat, combine heavy cream, almond milk, and the remaining low-carb sweetener (1/2 cup). Stir until the sweetener is dissolved and then bring the mixture to a gentle simmer.
In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot cream mixture to the egg yolks to temper them, whisking constantly.
Gradually add the tempered egg yolks back into the saucepan with the cream mixture, stirring continuously. Cook over low heat until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and stir in vanilla extract. Allow the mixture to cool slightly, then cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.
Churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
Once churned, fold in the crumbled homemade Oreo cookies.
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.5 g | 363% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 6.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 804 mg | 62% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1095 mg | 23% | |
*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.
