Keto Cookie Dough Ice Cream

Temperatures are rising and summer is right around the corner! That means ice cream season is officially on! Okay, okay, to be honest I do eat ice cream year-round, but the frequency of consumption definitely increases with the rising temps.

I’ve taken traditional cookie dough ice cream and made it keto by using monk fruit sweeteners from Lakanto. You could try different brands, but I really like the clean flavors and consistent results you get from Lakanto Monk Fruit Sweeteners. I’ve also made this ice cream gluten free!

Keto Cookie Dough Ice Cream

When making this recipe you can use any kind of ice cream churn or machine you would like! I use a regular electric churn like this. But I’ve also had my eye on one of these bad boys. Before you start, make sure you have read the instructions on your machine and get plenty of ice and rock salt ready! It’s no fun to forget the rock salt and then have to use your expensive sea salt out of desperation. Been there.

This recipe makes about 15 small servings of ice cream. If you’re eating larger servings, then I’d say it’s about 8-10 servings. This recipe can easily be doubled or reduced by 1/2 if you would like! It will keep in the freezer for months in an air-tight container, so as long as your ice cream maker can accommodate a large volume, then double away!

Low-Carb Ice Cream

I almost forgot to mention, for an even lower carb option, you can replace the whole milk with a homemade nut milk like my 3-Minute Coconut Cashew Milk. YUM! The total number of carbs is 12g per serving, but there is only 3g of sugar per serving. The sugar comes from those naturally occurring in the cream and the milk.

The rest of the carbs are actually the erythritol, which has no calories and no effect on blood sugar. Pretty cool, right? It is worth mentioning that erythritol is a plant-derived sweetener and not an artificial sweetener. Yay!

I hope you enjoy the recipe! Please comment below or send me a message on Instagram if you have any questions!

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Keto Cookie Dough Ice Cream

• Gluten-Free
• Low Carb
• Keto
• Vegetarian or Vegan

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Cookie dough ice cream made keto! This ice cream only has 3g sugar (naturally occurring) per serving and is so simple to make! Plus it's also gluten free! 

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Servings: 15 servings

Ingredients 

Ice Cream

• 2 large organic eggs*
• 3/4 cup Lakanto Monk Fruit 1:1 Sweetener
• 2 cups organic whipping cream
• 1 Tbsp vanilla extract
• 1/8 tsp almond extract optional
• 1/2 tsp fine sea salt
• 2.5 cups organic whole milk

Cookie Dough

• 1 cup packed 150g almond flour
• 2 Tbsp milk
• 2 Tbsp Lakanto maple flavored syrup
• 1 tsp vanilla extract
• 2 pinches sea salt
• 1/4 cup 50g sugar free chocolate chips

Instructions

• Chill ice cream canister in freezer (if directed by your ice cream machine instructions). You may also want to chill the container you plan to use to store the ice cream in the freezer.
• Beat eggs on high in stand mixer on with whisk attachment until foamy.
• Reduce speed to medium and gradually add sweetener.
• Beat for 1 minute or until slightly thickened.
• Add in whipping cream, vanilla extract, almond extract, and sea salt. Mix on medium until well combined.
• Pour into ice cream canister then pour in the milk. If you are doubling the recipe and using a standard bucket ice cream machine, just fill with milk to the max fill line (no more than 5 cups of milk though).
• Mix well with a spoon or spatula.
• Run ice cream maker according to its instructions. This may include chilling the liquid well before running your machine. Just check the instructions for your specific brand of machine. 
• Make cooke dough while ice cream is churning. Combine all ingredients except chocolate chips in a medium-sized mixing bowl. Stir well until dough forms. Add chocolate chips and mix until combined. Shape into tiny cookie dough balls using hands (about 1cm in diameter is what I like in my ice cream). If the dough seems a little sticky, add a little more almond flour. Place cookie dough balls in the freezer (make sure they aren't touching).  
• When ice cream is finished churning, stir in frozen cookie dough balls gently with a long spoon or spatula. Your ice cream should be a soft serve consistency at this point.
• Place ice cream in the freezer in your storage vessel to harden up to ice cream consistency. 
• Enjoy! Store in an airtight container in freezer.

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Notes

*I use raw eggs, but if you are concerned about salmonella, then you can temper the eggs with 1 cup of the cream before using in the recipe. You will need to chill the liquid well before adding to the ice cream maker.

**The "cook time" listed really depends on your ice cream maker and if you are making a single, double, or 1/2 recipe. 

If you would like to reduce the carbs even further, you can make this recipe with my 3-Minute Coconut Cashew Milk instead of whole milk. See notes in the text of the blog post. 

Category:

• American
• Birthday
• Date Night
• Dessert
• Family Friendly
• Gluten-Free
• Keto
• Low Carb
• Memorial Day / 4th of July / Labor Day
• Party Food
• Spring
• Summer
• Valentine's Day
• Vegetarian or Vegan

Author: Kit

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Did you enjoy the recipe? If so, I’d love if you left me a review in the comments section below! xx Kit