If the sunny and warmer weather has you feeling summer ready, we have the perfect low carb, Keto-friendly ice cream recipe for you! Using only 4 ingredients, this sugar free Cookies and Cream Ice Cream is delicious, creamy, and perfect for a Ketogenic lifestyle. This is a super simple recipe for the perfect summer Keto treat!
Chill a 1.5 litre capacity dish in the freezer while preparing your ingredients.
To create nut milk, blend water and cashew nut milk base.
In a large bowl, combine remaining ingredients and blend until Keto Chow is smooth.
Remove the dish from the freezer.
Pour the mixture into the chilled dish.
Freeze for 1 hour or until the edges of the mixture begin to set.
Fold in the sides and use a mixer to beat on low until smooth. Return the dish to the freezer.
Repeat these steps 2-3 more times until the mixture is no longer liquid.
After beating for the last time, use a rubber spatula to flatten the surface of the ice cream, cover, and store in freezer until frozen.
If you'd like an ice cream sandwich (mind blown), sandwich the ice cream between two Keto Bars.
Sarah used ½ c + 1 Tbsp almond milk in place of water and cashew milk base. I also used an ice cream maker as I own one and didn’t want to keep taking my mixing bowl out of the freezer (I do not own a hand mixer)