Low Carb Oreo Ice Cream
Indulge guilt-free with this irresistible Low Carb Oreo Ice Cream, a creamy, dreamy treat crafted for those watching their sugar and carb intake. Made with a luscious blend of heavy cream, half-and-half, and the natural sweetness of granulated erythritol, this dessert delivers all the richness of traditional ice cream without the carbs. Cocoa powder adds a deep chocolatey flavor, while chunks of low-carb chocolate sandwich cookies provide the signature crunch and nostalgia of classic Oreos. Perfectly churned to a soft-serve consistency and frozen to perfection, it’s an easy homemade delight ready in under 15 minutes of prep time. Serve it at parties, as a weeknight indulgence, or keep it all to yourself—this keto-friendly ice cream proves you can have your dessert and your low-carb lifestyle too.
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Half-and-Half
- 0.75 cup Granulated Erythritol
- 2 teaspoons Vanilla Extract
- 0.25 teaspoon Salt
- 6 cookies Low Carb Chocolate Sandwich Cookies
- 2 tablespoons Cocoa Powder
Instructions
In a large mixing bowl, combine the heavy cream, half-and-half, and granulated erythritol. Whisk together until the erythritol is fully dissolved.
Add the vanilla extract and salt, and whisk until well combined.
Stir in the cocoa powder until the mixture is smooth and uniformly chocolate-colored.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
While the ice cream is churning, place the low-carb chocolate sandwich cookies in a ziplock bag. Seal the bag and gently crush the cookies using a rolling pin or your hands into small chunks.
Once the ice cream is ready, transfer it into a large, shallow airtight container. Gently fold in the crushed cookies until evenly distributed.
Cover the ice cream with a lid or plastic wrap and freeze for at least 2 hours, or until firm.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.5 g | 334% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 17.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 780 mg | 17% | |
*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.
