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Soft Keto Vanilla Ice Cream | Cookies & Cream

Delicious soft and creamy keto ice cream is hard to come by. I've tried just about every brand on the market and I do eat them if I'm in a pinch and don't have my homemade in the freezer. But I'm never as satisfied as when I have my homemade keto ice cream. And I love that you can start with a simple base and add anything keto that you have on hand. I tend to have many left overs from testing recipes, so for this ice cream I used my leftover chocolate sandwich cookies and made some buttercream frosting to fill them and created a keto cookies & cream ice cream.

Allulose is my favorite sweetener to use to keep the keto ice cream soft even weeks after being in the freezer. I use some classic or golden monkfruit with Allulose to add some more sweetness and to make the ice cream a tiny bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowls if I leave them unattended for 2 seconds.

The cream base I choose is heavy cream and some kind of unsweetened nut milk. But the liquid is totally up to you. My original recipe I used heavy cream and half and half and it is by far the creamiest keto ice cream but it is much higher in carbs than using a unsweetened nut milk. I would keep the cup of heavy cream to keep the creamy consistency but the other half can be any milk/nut milk you want to use.

For this cookies & cream ice cream I used my Oreo cookie recipe but you can use any keto cookies you have on hand. I also made some chocolate covered cookie pieces to add for a little extra element in the ice cream. Can just use some keto chocolate chips or chocolate bar shards you like or none at all. This ice cream is delicious with nothing in it but I'm always a little extra and want to add a bunch of stuff.

Cookies & Cream Ice Cream

Vanilla Ice Cream Base:

1 1/4 Cup Heavy Cream

1 1/4 Cup Macadamia Milk (Unsweetened) (Can use any milk substitute)

1/2 Cup Allulose (Keeps it soft after frozen)

2 Tbs. Golden Monkfruit Sweetener (Can use any alternative sweetener)

1/2 tsp. Gelatin

2 Egg Yolks (can use 1 whole egg)

1 Tbs. Vanilla Extract


  1. Bloom the gelatin over a tablespoon of milk or cream

  2. Place cream, milk, sweeteners and bloomed gelatin into a sauce pot, whisk and heat over medium heat until just simmering

  3. Temper the egg yolks with the hot mixture, pouring a little in at a time while whisking about half the mixture

  4. Pour the egg and hot mixture back into the pan and whisk together, then strain back into the bowl

  5. Add and stir in the vanilla extract

  6. Place either over an ice bath and place in refrigerator, stirring occasionally until the mixture reaches 42 degrees or less or place a piece of plastic wrap directly onto the mixture and refrigerate for 8 hours to overnight

  7. If not adding any extras, churn according to the manufacturers instructions and chill for at least 4 hours.

Macros for entire ice cream base: with no extras- about 6 Cups

392 Calories

31 g Fat

12 g Total Carbs

2 g Fiber

10 g Net Carbs

11 g Protein

Ice Cream add ins:

Four single keto chocolate cookies broke into small pieces (about an ounce and a half)

1.5 oz. Lily's Semi-sweet Chocolate Chips (about a 1/3 Cup)

4 Filled sandwich cookies -recipe and links below


  1. Melt the chocolate in microwave until just melted

  2. Still in the broken cookies to just coat

  3. Spread on a plate or piece of parchment and let set

  4. Fill 4 keto sandwich cookies and place in the freezer

  5. Once fully chilled, start churning the ice cream according to manufacturers instructions

  6. Break up the chocolate cookies into pieces and chop the frozen oreos into small chunks and keep in freezer until the ice cream is done churning

  7. When ice cream is fully churned add in the chocolate covered cookies then scoop into a chilled bowl, layering the chopped keto cookies between scoops

  8. Freeze for at least 4 hours, scoop and enjoy! No thawing required!!

Oreo cookie recipe link:

Buttercream frosting for filling the cookies:

4 Tbs. Soft Butter (I used salted because it cuts the sweetness a little)

1/2 Cup + 2 Tbs. Powdered Sweetener (sifted then measured)

1-2 Tbs. Cold Water or heavy cream

1/4 tsp. Vanilla Extract


  1. Whip the butter until smooth

  2. Add in sifted powdered sweetener and whip until smooth and fluffy

  3. Add in vanilla extract and cold water or cream until a nice spreadable consistency is achieved

Macros including 3/4 of my keto chocolate sandwich cookies, 1/3 cookie filling and Lily's Semi-sweet chocolate chips


156 g Fat

41 g Total Carbs

19 g Fiber

21 g Net Carbs

52 g Protein

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