Cool and creamy vanilla ice cream studded with chunks of raw chocolate chip cookie dough. This Keto Cookie Dough Ice Cream will be your dessert go to from the first bite.

Keto Cookie Dough Ice Cream – Low Carb, Sugar-Free, THM S

A few days ago I was lamenting that the only things I feel like making are ice cream and brownies. My lack of motivation lately is completely due to being 25 weeks pregnant with baby #6. I finally announced on my facebook page so now I’m free to tell the rest of the world!

If you like ice cream as much as this pregnant mama you are in for a treat. This keto cookie dough ice cream is fabulous. I finished it up yesterday at nap time and had to wait until today to take photos. But that didn’t stop me from sneaking to the basement freezer last night with a spoon for some taste testing.

How do you make cookie dough ice cream?

If you’ve ever made homemade ice cream it only takes one additional step to turn it into cookie dough ice cream. While the ice cream is churning you mix up some cookie dough and form it into tiny balls. Then you gently add those into the churned ice cream before putting it in the freezer.

If you’ve never make keto ice cream but know how to work a blender and have an ice cream machine this is a great recipe to start with. Just blend the ice cream base and pour it into the ice cream machine. That’s it. Add the cookie dough balls and freeze. Then enjoy eating your keto cookie dough ice cream! I guarantee it is better than the expensive pints of low carb ice cream found in grocery stores.

This is based on my Chocolate Chip Cookie Dough Ice Cream Sandwiches from a couple of years ago. I skipped right past putting the cookie dough into the ice cream and used it to hold the ice cream in a sandwich. This version is simpler and easier to grab a small portion.

How do you make Edible Cookie Dough

Cookie dough that is meant to be eaten raw has the same ingredients as a baked dough but generally omits the eggs and leavening agent. I use a combination of butter and cream cheese in my raw cookie dough recipes because it gives the dough a nice texture and flavor without making it greasy.

The hardest part is not eating half of the bowlful before adding the cookie dough balls to the ice cream!

Ingredients in Edible Cookie Dough

Almond Flour – almond flour has a mild flavor and tastes good raw, which is very important for this recipe since the cookie dough is dough, and not a baked cookie.

Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.

Sugar-Free Chocolate Chips – you can use whichever brand you like but I normally buy Lily’s because they are sweetened with stevia and no maltitol. Pascha makes a nice 85% dark chocolate chip if you like dark chocolate.

Molasses – using a tiny bit of molasses gives a brown sugar taste with only a fraction of the carbs.

Vanilla Extract

Butter & Cream Cheese

Tips for Keto Ice Cream

Milk Options: I like to use a combination of heavy cream and unsweetened almond milk in my keto ice cream recipes. Using all heavy cream gives an undesirable texture in ice cream and is very calorie heavy. By lightening up the ice cream base with almond milk you can get fluffier ice cream with a mouthfeel more similar to traditional ice cream.

Glycerin: Keto cookie dough ice cream freezes more solid than traditional ice cream so adding a little glycerin helps it to stay scoopable after being in the freezer. An alternative is to use vodka instead.

Raw Egg Yolks: I use raw egg yolks in all of my ice cream recipes. The addition of the egg yolks makes the ice cream creamier. Since eggs are a naturally low carb ingredient they work well for ice cream. If you are concerned about using raw yolks you can purchase pasteurized eggs. Or you can temper the ice cream by heating it and then cooling it before churning.

Other flavors of keto ice cream:

Almond Joy Ice Cream

Sweet Cream Coffee Caramel Ice Cream

Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl

Other cookie dough creations:

Cookie Dough Cheesecake

Frozen Cookie Dough Bites

Chocolate Chip Cookie Dough Brownies

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Keto Cookie Dough Ice Cream

Cool and creamy vanilla ice cream studded with chunks of raw chocolate chip cookie dough. This Keto Cookie Dough Ice Cream will be your dessert go to from the first bite.

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Prep Time: 20 minutes

Total Time: 20 minutes

Course: Dessert, Snack

Cuisine: American

Servings: 8

Calories: 352kcal

Author: Taryn

Ingredients

Vanilla Ice Cream:

• 1 1/2 cups heavy cream
• 1 1/2 cups unsweetened almond milk
• 3 egg yolks ***
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 2 tsp vanilla
• 2 tsp glycerin

Cookie Dough:

• 2 tbsp cream cheese
• 2 tbsp butter
• 1 cup almond flour
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 1/2 tsp molasses (optional)
• 1/2 tsp vanilla
• 1/2 cup sugar free chocolate chips

US Customary - Metric

Instructions

• Put all the ice cream ingredients in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer’s instructions.
• Meanwhile, beat the butter, cream cheese, and sweetener with an electric mixer. Add in the almond flour, sweetener, vanilla, and molasses. Mix well. Stir in the chocolate chips. Pinch off teaspoon-sized amounts and form into tiny balls.
• Put half of the churned ice cream into a freezer safe container. Top with half the cookie dough balls. Repeat with the remaining ice cream and cookie dough. Gently swirl the cookie dough balls into the ice cream. Freeze for 4 hours or until firm.

Notes

***If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.

Optional Ingredients:

Glycerin: The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.

Molasses: I get a lot of comments from my low carb readers on the use of molasses. I use it for a brown sugar type flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1/2 tsp divided by 8 servings. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.    

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

 

Nutrition

Calories: 352kcal | Carbohydrates: 9g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 145mg | Sodium: 121mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 2.1mg

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