Craving something indulgent yet healthy? Look no further than this delectable Keto Cookie Dough Ice Cream. Combining creamy, dreamy vanilla keto ice cream with rich, edible cookie dough, this treat is perfect for those on a low-carb diet or anyone looking to satisfy their sweet tooth without the guilt. Imagine the bliss of diving into a bowl of ice cream that not only tastes incredible but also aligns with your dietary goals. Get ready to impress your friends and family with this delightful dessert that’s as easy to make as it is delicious!

What You’ll Love About This Recipe

One of the best things about this Keto Cookie Dough Ice Cream is its versatility. You can enjoy it on warm summer nights, as a cozy winter treat, or whenever that sweet craving hits. The cookie dough adds a playful texture and flavor that pairs perfectly with the smooth, creamy ice cream. Plus, it’s made with wholesome ingredients, ensuring you can indulge without any guilt. It’s gluten-free, low in sugar, and rich in healthy fats, making it an ideal dessert for anyone following a keto lifestyle.

Gather These Ingredients

To whip up this Keto Cookie Dough Ice Cream, you’ll need the following ingredients:

Vanilla Keto Ice Cream:
- 1 can coconut milk (full fat)
- 1/2 cup heavy cream
- 1/2 cup erythritol (or any preferred keto sweetener)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Keto Edible Cookie Dough:
- 1 cup almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 cup unsweetened nut butter (like almond or peanut butter)
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
- 1 tablespoon milk (or almond milk)

Tools & Equipment Needed

Before you start, gather the necessary tools to streamline your cooking process:

Mixing Bowls: For combining ingredients smoothly.
Whisk: To mix the ice cream base thoroughly.
Ice Cream Maker: Essential for achieving that creamy texture.
Spatula: For scraping down the sides and ensuring everything is well-mixed.
Freezer-Safe Containers: To store your delicious ice cream once it’s made.

Keto Cookie Dough Ice Cream in Steps

Step 1: Prepare the Vanilla Keto Ice Cream Base

Start by combining the coconut milk, heavy cream, erythritol, vanilla extract, and salt in a mixing bowl. Whisk until everything is well blended and the sweetener is fully dissolved.

Step 2: Churn the Ice Cream

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.

Step 3: Make the Keto Edible Cookie Dough

In another bowl, mix together the almond flour and erythritol. Add in the nut butter, vanilla extract, and milk. Stir until the mixture is well combined. Finally, fold in the sugar-free chocolate chips for that delightful cookie dough texture.

Step 4: Combine Ice Cream and Cookie Dough

Once the ice cream is ready, transfer it to a freezer-safe container. Gently fold in spoonfuls of the edible cookie dough, ensuring that it’s evenly distributed throughout the ice cream.

Step 5: Freeze the Ice Cream

Cover the container with a lid and freeze for at least 4 hours, or until the ice cream is firm. This will give it the perfect scoopable consistency.

Make It Your Way

This recipe is wonderfully adaptable. Here are some variations you might enjoy:

Add in your favorite nuts for a crunchy texture.
Incorporate different flavored extracts, like almond or hazelnut.
Substitute the nut butter with sunflower seed butter for a nut-free version.
Try using different types of sugar-free chocolate or even add swirls of peanut butter or caramel sauce.

Notes from the Test Kitchen

When experimenting with this Keto Cookie Dough Ice Cream, keep in mind:

Make sure your coconut milk is full-fat for the creamiest texture.
Churning the ice cream properly is key to achieving the right consistency; over-churning can lead to a grainy texture.
Feel free to adjust the sweetness according to your taste preferences.
If you don’t have an ice cream maker, you can pour the mixture into a container and freeze it, stirring every 30 minutes for the first few hours to prevent ice crystals from forming.

Leftovers & Meal Prep

If you happen to have any leftovers (which is unlikely, but just in case!), store the Keto Cookie Dough Ice Cream in an airtight container in the freezer. It can last for up to two weeks, but be prepared to whip it out for spontaneous dessert cravings! For meal prep, you can make both the ice cream and cookie dough in advance and combine them right before serving for fresh, creamy goodness.

Handy Q&A

Can I use a different sweetener?

Absolutely! You can substitute erythritol with monk fruit sweetener, stevia, or any other keto-friendly sweetener of your choice, keeping in mind that sweetness levels may vary.

Is this ice cream suitable for those with nut allergies?

If you have nut allergies, you can make a nut-free version by using sunflower seed butter and coconut milk. Just ensure all other ingredients are also nut-free.

How can I make this dairy-free?

You can make this ice cream dairy-free by using coconut cream instead of heavy cream and ensuring your nut butter is also dairy-free.

Can I add more flavors to the cookie dough?

Definitely! Consider adding spices like cinnamon or nutmeg, or even some cocoa powder to create a chocolate cookie dough version.

Try These Next

See You at the Table

Every bite of this Keto Cookie Dough Ice Cream is a celebration of flavor and texture, making it the perfect dessert for any occasion. Whether you’re enjoying it alone or sharing it with loved ones, it’s sure to bring smiles and satisfaction. So, grab your spoon, dig in, and relish in the joy of this guilt-free treat. Happy indulging!

Keto Cookie Dough Ice Cream

This Keto Cookie Dough Ice Cream is a guilt-free indulgence! Creamy vanilla ice cream meets rich edible cookie dough for a deliciously satisfying treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dessert

Cuisine: Keto

Ingredients Equipment Method Notes

Ingredients

For the Vanilla Keto Ice Cream:

1 can coconut milk (full fat)
1/2 cup heavy cream
1/2 cup erythritol (or any preferred keto sweetener)
1 tablespoon vanilla extract
1/4 teaspoon salt

For the Keto Edible Cookie Dough:

1 cup almond flour
1/4 cup erythritol (or preferred keto sweetener)
1/4 cup unsweetened nut butter (like almond or peanut butter)
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips
1 tablespoon milk (or almond milk)

Equipment

Mixing bowls
Whisk
Ice cream maker
Spatula
Freezer-Safe Containers

Method

Keto Cookie Dough Ice Cream in Steps

Start by combining the coconut milk, heavy cream, erythritol, vanilla extract, and salt in a mixing bowl. Whisk until everything is well blended and the sweetener is fully dissolved.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
In another bowl, mix together the almond flour and erythritol. Add in the nut butter, vanilla extract, and milk. Stir until the mixture is well combined. Finally, fold in the sugar-free chocolate chips for that delightful cookie dough texture.
Once the ice cream is ready, transfer it to a freezer-safe container. Gently fold in spoonfuls of the edible cookie dough, ensuring that it’s evenly distributed throughout the ice cream.
Cover the container with a lid and freeze for at least 4 hours, or until the ice cream is firm. This will give it the perfect scoopable consistency.

Notes

Use full-fat coconut milk for the creamiest texture.
Churning properly is key; over-churning can lead to graininess.
Adjust sweetness to your taste preferences.
If you don’t have an ice cream maker, freeze the mixture, stirring every 30 minutes for the first few hours.