After many episodes of Chopped and Food Network Star, I felt I was finally ready to attempt to make my very own ice cream! So last night I bravely stepped into the kitchen, put on my apron and created a delicious yet simple cookies and cream ice cream! I wanted a easy recipe that I could make without an ice cream maker, since I don’t have one.

First I started with the base. I combined heavy whipping cream, almond milk and vanilla extract into a sauce pan and turned the heat on to medium-low and let the cream slowly warm.  You don’t want the cream to come to a boil, just a nice warm temperature.

While the cream base is warming (make sure to keep an eye on it and stir so it does not boil) time to mix the eggs. Put two eggs yolks (remove egg whites) into a bowl and add the stevia. You should have a thick mixture of egg and stevia. Once the cream is warm, slowly add in the egg/sweetener mixture while continuously whisking. It is important to slowly add the mixture and keep mixing so the eggs do not curdle. You want a smooth silky mixture. Once all egg mixture is added continue to stir over medium heat for 2-3 minutes. The mixture will be a little frothy on the top.

Now pour your ice cream mixture into a metal pan or a bowl or baking dish covered with foil. Place in the freezer and let chill for 4-5 hours or overnight.


Now it is time to start the cookie crumble! Melt your butter in the microwave and then add almond flour and gentle sweet (or equivalent sweetener of your choice). Mix it all together then add cocoa and continue mixing! Now pour batter onto a plate topped with wax or parchment paper, and then place in freezer to chill.

Fast forward to when Ice cream is chilled/frozen. Pull ice cream out of freezer, remove foil and place back in bowl and set on counter for 5-10 minutes. While ice cream is thawing take out the cookie mixture and break it up/crumble it into a bowl. Add 2 more tsp of cocoa and mix/crush mixture to create a cookie crumble. You could use a food processor if you would rather, I just used a bowl this time. Now your cookie crumble is ready to be mixed into the ice cream.


By now your ice cream should have softened a bit, if not, let it thaw a tad longer. Once soft enough to stir/mix add in the cookie crumble. Once mixed in, place back in freezer to set. Once chilled again your ice cream will be ready to served!

Because this is a low carb ice cream, it will be harder and will need to sit out 5-10 minutes before serving. This is because of all the sugar, milk and other ingredients that have been withheld from this recipe that help to make traditional ice cream softer. But, this stuff is worth the wait! Trust me!

There you have it folks! A delicious, low-carb, easy peasy cookies and cream ice cream! Happy eating!





Low-Carb Cookies & Cream Ice Cream


Cream Base:

1 pint of Heavy Whipping Cream

1/4 cup of Almond Milk

2 tsp Vanilla Extract

5 TBLS of Stevia Blend (*This was the perfect sweet taste for me, test your base after its is done cooking to see if you want it any sweeter*)

2 Egg Yolks

2 pinches/dashes of mineral salt

Cookie Crumble:

1/2  stick (1/4cup) of melted butter

1/2 cup of Almond Flour

2 tbls of Gentle Sweet

2 tsps of Cocoa

*Additional 1 tsp of cocoa for coating


Combine cream, almond milk and vanilla extract in sauce pan and turn to medium-low heat. While base is warming (careful not to let boil) crack and separate two egg yolks. Toss egg whites. Now add 5 tablespoons of stevia to the egg yolks and mix until all combined. Once cream is warmed, slowly add egg mixture while continuously stirring/mixing. Once all mixture is combined, continue to stir and cook over medium/low heat for 3-4 minutes. Base should be smooth and silky and a little frothy. Pour base into a metal baking dish, or a regular bowl/dish covered in foil. Place in freezer for 4-5 hours or overnight. To make the cookie crumble, melt butter and then combine almond flour and gentle sweet (or sweetener of choice) until thoroughly mixed. Now add cocoa. Pour batter/mixture onto wax/parchment paper and place in freezer to chill until ice cream is frozen. Once Ice cream is solid, pull out of freezer and remove from foil. Place back in bowl. Set aside and let thaw for apx. 10 minutes (or until able to stir.) Break apart cookie mixture and place in bowl or food processor. Add remaining tsp of cocoa  to mixture and begin to  mix/crumble. Once ice cream is soft enough to stir, add cookie crumble in. Place container back in freezer to reset. (Depending on how thawed mixture was, could take 1-2 hours). When ready to serve ice cream, pull from freezer and allow to thaw for apx 10 minutes before serving. Now BON APPETITE!