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.
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
Raw Eggs: 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 ½ teaspoon divided by 8 servings. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.