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. This easy recipe is also low carb, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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 the ice cream mixture 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 gluten free 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.
Want CHOCOLATE cookie dough ice cream? Simply add this cookie dough to my Keto Chocolate Ice Cream.
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 low carb cookie dough balls to the ice cream!
Notes on 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.
Toppings for Keto Cookie Dough Ice Cream
Salted Caramel - this keto caramel sauce is my personal favorite topping to use on this!
Peanut Butter - to make peanut butter into the perfect consistency for an ice cream topping simply mix in a little peanut oil or melted coconut oil.
Hot Fudge - try my 3 ingredient hot fudge on this decadent ice cream.
Whipped Cream - classic sundae topping at its best. Simply whip up some cream and mix in a little powdered sweetener.
What Ice Cream Maker Should I Buy?
I absolutely love my Cuisinart 1.5-quart ice cream maker. I have had it for over 12 years and it still works perfectly!
Expert 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 naturally a 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:
Vanilla Ice Cream:
- 1 ½ cups heavy cream
- 1 ½ cups unsweetened almond milk
- 3 egg yolks ***
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon vanilla
- 2 teaspoon glycerin
- 2 tablespoon cream cheese
- 2 tablespoon butter
- 1 cup almond flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ teaspoon molasses (optional)
- ½ teaspoon vanilla
- ½ cup sugar free chocolate chips
- 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.
Other cookie dough creations: