This Ninja Creami, keto cookies and cream ice cream is sweet, creamy and packed with yummy chucks of low-carb, Oreo-style sandwich cookies. A perfect keto dessert for Oreo lovers!
How can you not love cookies and cream ice cream, especially when it's sugar-free, low-carb and keto-friendly, and tastes heavenly?!
The best cookies and cream ice cream is usually loaded with Oreo cookie chunks. And, fortunately, there are a few decent options for low-carb, Oreo-style sandwich cookies, including Rip Van LEOs Cookies and Cream Sandwich Cookies and Catalina Crunch Chocolate Vanilla Sandwich Cookies (see our review further below).
For this recipe, we use our creamy, keto vanilla ice cream as a base. To get the sandwich cookies infused throughout, we blend them into the vanilla ice cream base before freezing. After spinning the base into a creamy ice cream with the Ninja Creami, we then incorporate more cookies through the mix-in function. This is the best way to get the ice cream full of cookie chunks. Note: When you simply add the sandwich cookies as a mix-in, it just doesn't cut it!
Even when it's done, we still add fresh crumbles of low-carb sandwich cookies on top. But, we love Oreo-style sandwich cookies and cookies and cream ice cream!
Ingredients
- Heavy cream: To get the right sweet cream flavor, we use heavy cream in this ice cream. The ice cream just isn't the same without it. To balance the amount of carbs and calories, we combine it with unsweetened almond milk.
- Unsweetened almond milk: We combine unsweetened almond milk with heavy cream since it's low in carbs and low in calories. You may substitute it with another type of low-carb milk like unsweetened macadamia milk.
- Allulose sweetener: When using heaving cream, you need to use allulose to create the right consistency. Please note: you can not use erythritol based sweeteners (such as Swerve) in the recipe or else the ice cream will remain grainy in texture.
- Low-Carb Sandwich Cookies (Oreo Copycat): We recommend Rip Van Leos or Catalina Crunch for a low-carb Oreo-style cookie. We've provided a review of each further below.
- Vanilla: Vanilla extract is used in the vanilla ice cream base. We use 1.5 teaspoons, but you may use slightly more for a stronger flavor.
- Guar Gum: Guar gum is thickening agent that helps create a creamy texture in ice creams and sorbets.
- Xanthan Gum: Xanthan gum helps improve the texture and reduces ice crystals. Xanthan gum and guar gum work well together to produce the best texture.
HOW TO MAKE
STEP 1: Combine all the wet ingredients (almond milk, heavy cream and vanilla) in blender and mix briefly (too long and you'll whip the cream too much).
STEP 2. Combine all the dry ingredients (allulose, guar gum, and xanthan gum) and blend with wet ingredients in blender. Make sure you've mixed the gums evenly into the allulose. If the gums aren't spread evenly in the dry mixture they can clump together when mixed with the wet ingredients and won't work properly.
STEP 3: Add one low-carb sandwich cookie to blender and mix briefly until it's broken down and infused throughout mixture.
STEP 4: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.
STEP 5: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual.
STEP 6: Select the Lite Ice Cream mode, and it will spin for several minutes. When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture, then you'll need to respin until smooth.
STEP 7: Crush low-carb sandwich cookies in sealable plastic bag until broken into small chunks.
STEP 8: Create an indent in the center of the ice cream (there should already be a small indent from spinning) and pour them in the center.
STEP 9: After, return it to the Ninja Creami and press the mix-in button to incorporate.
STEP 10: When done spinning, serve immediately. Top with additional chunks of low-carb sandwich cookies as desired.
Low-Carb Oreo Cookie Options
The best options for low-carb, Oreo-style cookies are Catalina Crunch Chocolate Vanilla Sandwich Cookies and Rip Van LEOs Cookies and Cream Sandwich Cookies. They're both tasty options that taste similar to Oreo Cookies.
Catalina Crunch cookies are 5 net carbs for 2 cookies. Ingredients include Palm Fruit Oil, Allulose, Pea Protein, Cane Sugar, Cassava Flour, Tapioca Flour, Inulin, Cocoa Powder, Cocoa Powder (Processed with Alkali), Xanthan Gum, Natural Flavor, Sunflower Lecithin, Baking Soda, Sea Salt, Stevia Extract. If you're on a strict keto diet, some of these ingredients like cane sugar, cassava flour and tapioca flour may not fit in your diet.
Rip Van Leo cookies and cream sandwiches are also 5 net carb for two cookies, but the ingredients are cleaner. Ingredients include palm fruit oil, vegetable fiber, sugar, milk protein, wheat flour, allulose, sugar cane fiber, cocoa processed with alkali, wheat starch, oat fiber, sea salt, baking soda, chocolate extract, sunflower lecithin, vanilla extract, stevia leaf extract.
STORING THE ICE CREAM
Ice cream made by the Ninja Creami is best when eaten immediately. Since this ice cream is made with heavy cream (which contains a high amount of fat), it stores better than our other ice creams without heavy cream.
If you have leftovers, simply store in the freezer and serve when desired. You may need to let it thaw slightly for a few minutes but there is no need to respin this ice cream before serving left overs.
RELATED RECIPES
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Recipe
Ninja Creami, Keto Cookies and Cream Ice Cream
Equipment
- Ninja Creami (Use the 1x conversion button below if you have the original CREAMi)
- Ninja Creami Deluxe (Use the 1.5x conversion button below if you have the Creami Deluxe)
Ingredients
For Ice Cream Base
- 1 cup unsweetened vanilla almond milk
- ¾ cup heavy cream
- ⅓ cup + 1 tablespoon allulose (we strongly recommend a pure allulose sweetener for this recipe)
- ¼ scant teaspoon guar gum
- ¼ scant teaspoon xanthan gum
- 1 keto, low-carb Oreo-style sandwich cookies (We recommend Rip Van Leos or Catalina Crunch)
For Mix-In
- 2 keto, low-carb Oreo-style sandwich cookies (We recommend Rip Van Leos or Catalina Crunch)
Instructions
- Prepare the base: Combine all the wet ingredients (almond milk, heavy cream and vanilla) in blender and mix well. Combine all the dry ingredients (allulose, guar gum, and xanthan gum) and blend with wet ingredients in blender. Make sure you've mixed the gums evenly into the allulose. If the gums aren't spread evenly in the dry mixture they can clump together when mixed with the wet ingredients and won't work properly. Add low-carb sandwich cookie to blender and mix until it's broken down and infused throughout mixture.
- Freeze: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let sit for at least 24 hours.
- Turn to ice cream in the Ninja Creami: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes. When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture, then you'll need to respin until smooth.
- Add cookies and finish: Crush low-carb sandwich cookies in sealable plastic bag until broken into small chunks. Create an indent in the center of the ice cream (there should already be a small indent from spinning) and pour them in the center. Return to the Ninja Creami and press the mix-in button to incorporate. When done spinning, serve immediately. Top with additional chunks of low-carb sandwich cookies as desired.
Notes
- This recipe was designed for the original Ninja Creami. If you have the Ninja Creami Deluxe use the 1.5x conversion button in the ingredients section of the recipe card to adjust the ingredient amounts.
- Ice cream made by the Ninja Creami is best when eaten immediately.
- Since this ice cream is made with heavy cream (which contains a high amount of fat), it stores better than our other ice creams without heavy cream.
- If you have leftovers, simply store in the freezer and serve when desired. You may need to let it thaw slightly for a few minutes but there is no need to respin this ice cream before serving left overs.
Your memory serves you correctly as the "cereal" is dark chocolate not black chocolate but the taste is more similar in this product than you might expect. There are "Fruity Pebbles" ice creams on the web due to the use of Dymatize ISO100 Fruity Pebbles Whey protein (see Joe's Phenomenal). I tried the chocolate and it tasted too artificial to me. My next concoction to use "cereal" I hope to be S'mores ice cream as I picked up some sugar free marshmallows and want to get some Catalina Crunch Honey Graham. What a bunch of misnomers: 1. cereal without any cereal (grain) in it, 2. ice cream without any cream in it and 3. marshmallows that haven't had any marshmallows (a pithy reed) in it for a couple hundred years since gelatin was invented (but it did once upon a time)!
Another case of using up what I already had in the house. I offer an option with a teensy bit less work and a little bit more crunch (pun intended). It is different texture from the original goal but Catalina Crunch's chocolate cereal is already in small pieces and is crunchier. The crunch factor is maintained just long enough to eat the whole pint (if using another base). The macros are a smidge better as a serving is 36g rather than 24g and include fiber. I only used a 1/4 cup which is a half serving only as a mix-in and topping. I found I didn't miss it in the base which is good because my tummy can have problems with the pea protein when I overindulge. A bonus is that gram-for-gram the cereal is cheaper.
Thanks for the tip! We've covered Catalina Crunch snack mixes in our review of keto snacks and we've been considering doing a cereal recipe inspired by ice creams like Blue Bell's fruity cereal ice cream. But hadn't considered using the chocolate cereal as a substitute for the cookies themselves. I don't recall the chocolate cereal having the same black cocoa taste characteristic of Oreo-style cookies but the macros for the cereal are indeed better than the cookies. That's a great idea and will have to try it. Thanks for sharing!