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Homemade Keto Cookie Dough Ice Cream photo

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.