Keto No-Churn Cookie Dough Ice Cream

If you’re on keto and miss ice cream, this one’s for you. This keto no-churn cookie dough ice cream is creamy, rich, and loaded with little bites of cookie dough throughout.

The best part is you don’t need an ice cream maker to pull this off. Everything comes together with just a bowl, a mixer, and your freezer.

The cookie dough chunks are made with almond flour and sweetened with erythritol, so they taste like the real thing without the sugar and carbs.

The ice cream base itself is thick and mousse-like, almost like a cheesecake filling that you freeze. It scoops beautifully after a few minutes on the counter.

It’s low carb, keto friendly, and honestly one of the best frozen desserts I’ve made at home. Let me show you how to make it.

Why You’ll Love This Recipe

No Ice Cream Maker Needed – You can make this creamy keto ice cream with just a bowl and an electric mixer.

Tastes Like Real Cookie Dough Ice Cream – The buttery almond flour dough chunks taste shockingly close to the real thing.

Rich and Creamy Texture – The cream cheese and whipped cream combo creates an ultra-smooth and scoopable ice cream base.

Recipe Ingredients

For the Cookie Dough Chunks

• 1/2 cup Almond Flour
• 2 tbsp Butter, softened
• 2 tbsp Powdered Erythritol
• 1/2 tsp Vanilla Extract
• 2 tbsp Sugar-Free Chocolate Chips
• Pinch of Salt

For the Ice Cream Base

• 2 cups Heavy Whipping Cream
• 4 oz Cream Cheese, softened
• 1/3 cup Powdered Erythritol
• 2 tsp Vanilla Extract
• Pinch of Salt

How To Make

Step 1

Make the cookie dough chunks first. Mix the almond flour, softened butter, powdered erythritol, vanilla, and salt until a smooth dough forms. Fold in the sugar-free chocolate chips.

Roll small pieces of dough into pea-sized and slightly larger chunks. Place on a parchment-lined plate and freeze for 30 minutes.

Step 2

Beat the cream cheese, powdered erythritol, vanilla, and salt together until completely smooth and creamy, about 2 minutes. Scrape down the sides well.

Step 3

In a separate large bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.

Step 4

Fold the cream cheese mixture into the whipped cream in three additions, using a spatula to gently fold until no streaks remain. The mixture should be thick and mousse-like.

Step 5

Gently fold in the frozen cookie dough chunks, reserving a few for the top. Pour into a freezer-safe 9×5 inch loaf pan or container. Press the reserved cookie dough chunks into the surface.

Step 6

Cover with plastic wrap pressed directly onto the surface, then seal with a lid or foil. Freeze for at least 6 hours or overnight. Let sit at room temperature for 5 to 8 minutes before scooping.

Tips

Use Powdered Erythritol, Not Granular

If your erythritol isn’t powdered, run it through a blender or spice grinder for about 30 seconds until it’s fine like powdered sugar. Granular erythritol won’t dissolve properly in a no-churn ice cream because there’s no heat involved to melt it down.

If you skip this step, you’ll end up with a gritty, crunchy texture in every bite. It’s especially noticeable in the cream cheese mixture where the granules just sit there and never break down.

Get the Cream Cheese Fully Smooth Before Adding Whipped Cream

The cream cheese mixture needs to be completely lump-free before it goes anywhere near the whipped cream. If there are even small lumps at this stage, they’ll stay lumpy in the final ice cream and you won’t be able to fix it later.

Let the cream cheese sit out for at least 30-45 minutes so it’s truly soft. Beat it on its own for a good minute first, then add the erythritol and vanilla. If you still see tiny lumps, keep beating and scraping down the bowl until they’re gone.

Fold Gently to Keep the Volume

When you add the cream cheese mixture into the whipped cream, use a spatula and fold slowly from the bottom up. The air you whipped into the cream is what gives this ice cream a scoopable, creamy texture instead of a rock-hard frozen block.

If you stir too aggressively or use a whisk, you’ll knock out all that air. The ice cream will freeze dense and icy, and it’ll be really difficult to scoop even after sitting out.

Adding it in three batches like the recipe says makes a big difference. The first batch loosens the whipped cream so the rest folds in without as much deflation.

More Recipes

• Keto Cookie Dough Stuffed Brownies
• Keto Mint Chocolate Chip Ice Cream
• Keto Strawberry Swirl Ice Cream Bars
• Low Carb Cookie Dough Truffles
• Low Carb No-Churn Vanilla Ice Cream

Frequently Asked Questions

Can I use a different sweetener instead of powdered erythritol?

You can use other powdered keto-friendly sweeteners like allulose or a monk fruit-erythritol blend. Just make sure whatever you use is powdered, not granular, since granular sweeteners won’t dissolve as smoothly into the cream cheese mixture or the cookie dough.

Keep in mind that allulose tends to make frozen desserts softer and more scoopable straight from the freezer, which is actually a nice bonus for ice cream. If you go that route, you may not need to let it sit at room temperature before scooping.