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No-Churn Keto Cookies & Cream Ice-Cream

4.5 stars, average of 78 ratings

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Original recipe posted at as a guest post.

I haven't done any guest posting for a while and I was excited to share my new ice-cream recipe with the very talented Brenda of Sugar-Free Mom! I have always admired Brenda's blog because it's one of the best sources of healthy low-carb & primal recipes.

To make this creamy No-Churn Keto Cookies & Cream Ice-Cream, I combined two of my recipes: Keto & Paleo Condensed Milk and a keto chocolate cookie that I used to make truffles in my Fat Bombs Book. The big advantage of this recipe is that you won't need an ice-cream maker, it's a simple no-churn technique!

Hands-on Overall

Serving size 3/4 cup/ 3.5 oz/ 100 g

Allergy information for No-Churn Keto Cookies & Cream Ice-Cream

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 3/4 cup/ 3.5 oz/ 100 g)

Net carbs4.5 grams
Protein4 grams
Fat37.1 grams
Calories361 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs5.4 gramsFiber0.9 gramsSugars2.1 gramsSaturated fat26 gramsSodium97 mg(4% RDA)Magnesium53 mg(13% RDA)Potassium239 mg(12% EMR)


No-churn ice cream:
Chocolate cookie:


  1. Prepare the Dairy-Free Keto Condensed Milk or Keto Condensed Milk. Let it cool down completely.
  2. While you prepare the condensed milk, make the chocolate cookie. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional).
  3. Place the almond flour, cacao powder, Erythritol, baking powder, and salt into a mixing bowl and combine well. Add the egg and coconut oil and mix with your hands. (Note: to get 1 tsp baking powder you can use 1/2 tsp cream of tartar + 1/4 tsp baking soda).
  4. Place the dough on a sheet of parchment paper, top with another sheet of parchment paper, and roll out, or simply use your hands to flatten it until about 1/4 inch (1/2 cm) thick, to create a large cookie.
  5. Transfer to a baking sheet and bake in the oven for 12-15 minutes or until crispy. Let the cookie cool to room temperature. The cookie will be soft at first but will crisp up as it cools down.
  6. Once cooled and crisped up, break the cookie into small pieces.
  7. Place a large container in the freezer. (I used an 8-inch/ 20 cm square baking dish lined with parchment paper. Any 9-10 cup container will work).
  8. In a bowl, whisk the cream until soft peaks form. Be careful not to over whisk it to avoid curdling.
  9. Gently fold the whipped cream into the cooled condensed milk. At first, add a few tablespoons to lighten the mixture, and then gently mix in the remaining whipped cream without deflating it. Mix in the cookie pieces (reserve some for topping).
  10. Remove the container from the freezer and spoon in the ice-cream mixture. Top with the reserved cookie pieces. Place in the freezer and freeze for 4-6 hours before serving. The ice cream can be stored in the freezer for up to 3 months.

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Ingredient nutritional breakdown (per serving, 3/4 cup/ 3.5 oz/ 100 g)

Net carbsProteinFatCalories
Keto Condensed Milk, dairy-free (KetoDiet blog)
2.2 g1.4 g14.2 g133 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g0.9 g2.2 g25 kcal
Cocoa powder, raw (cacao)
0.3 g0.3 g0.2 g3 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.5 g0.4 g6 kcal
Coconut oil, extra virgin
0 g0 g1.1 g10 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.3 g1 g19 g183 kcal
Total per serving, 3/4 cup/ 3.5 oz/ 100 g
4.5 g4 g37.1 g361 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (8)

The ingredient list, the video, and the instructions don’t align. It mentions baking powder in one place and then baking soda in another. It mentions cream of tartar but that’s not listed in the ingredient list.

I can see that there's one thing that may sound confusing. You can use gluten free baking powder or use two other ingredients that will work in the same way:
1 tsp gluten free baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda
I'll make sure to clarify that in the notes. I hope this helps!

Yes it does - thank you!

Just making this now and all of the components are tasting great. I'm an experienced baker so it didn't throw me but you might want to check the recipe. You have different ingredients in the list for the cookie mix and the instructions for the cookie mix. E.g. you have cream of tartar and baking soda in the instructions but baking powder in the ingredients list. I have an ice cream churner so I'm going to try half in that and half with your pan method. I'm also going to put in a little bit of coconut liquor as it keeps ice cream from freezing too hard. Obviously I'll be adding those calories in! Thanks.

Thank you for noticing! I think I know where this typo came from. I use a combination of cream of tartar and baking soda to replace baking powder in recipes (1/4 tsp baking soda + 1/2 tsp cream of tartar for every teaspoon of baking powder), or sometimes I just use gluten free baking powder. I'll make sure it's fixed!

I love this recipe. Perfect for summer

Can I substitute coconut milk (or coconut cream) for the whipping cream?  I'm dairy intolerant.

I think you can do that - at least that's what I've done in similar recipes and it was fine. You can use whipped coconut cream instead. I just think that the ice-cream will not be as airy as with regular whipped cream.