Keto No-Churn Cookie Dough Ice Cream
This no-churn cookie dough ice cream is creamy, rich, and totally satisfying. It's low carb and keto friendly, making it a treat you can feel good about.
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
- 1 pinch 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
- 1 pinch Salt
Equipment
- electric mixer
- 9x5 loaf pan
Instructions
- 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.
- Beat the cream cheese, powdered erythritol, vanilla, and salt together until completely smooth and creamy, about 2 minutes. Scrape down the sides well.
- 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.
- 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.
- Gently fold in the frozen cookie dough chunks, reserving a few for the top. Pour into a freezer-safe 9x5 inch loaf pan or container. Press the reserved cookie dough chunks into the surface.
- 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.
Nutrition
Serving: 1servingCalories: 267kcalCarbohydrates: 2gProtein: 3gFat: 27g
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