Keto Cookie Dough Ice Cream
Homemade edible cookie dough gives this popular ice cream the perfect texture and flavor to cool you down on a hot summer day!
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There’s truly nothing more refreshing than a serving of sweet and creamy ice cream. And while there are many flavors of Keto ice cream, I always seem to circle back to this Cookie Dough Ice Cream recipe.
Little nuggets of gluten free chocolate chip cookie dough are laced throughout the ice cream, as it churns to become a delectable soft serve cup of heaven.
There’s absolutely no reason for anyone to miss out on the rich and decadent flavors of ice cream with this Keto version. You must try this one to believe just how much like traditional ice cream it tastes.
What’s in Keto Cookie Dough Ice Cream
- Heavy cream
- Egg yolks
- Edible Cookie Dough
- Allulose, powdered
- Vanilla extract
- Salt
- Optional: 1 tablespoon vodka (see notes)
*Exact measurements are listed in the recipe card below.
How to Make the Cookie Dough Keto Ice Cream
Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze overnight. Beat the egg yolks and Allulose together, then set aside.
Add the heavy cream to a saucepan over medium and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
Remove from the heat and pour through a fine mesh sieve. Whisk in the salt and vanilla extract and allow to cool for a few minutes. Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).
Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
Remove the chilled custard from the fridge and pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes).
Add in the edible cookie dough during the last 5 minutes of churning. Once it’s the consistency of soft-serve, it’s ready! Store in the freezer.
Note: The Allulose and vodka is optional and helps the ice cream not freeze so rock hard. If you don’t have Allulose, you can use Swerve confectioners and if you don’t want to use the vodka, you can omit it if you’d like. But you will need to take it out of the fridge about 15 minutes before you plan to serve it, because it will freeze hard.
You’ll see that this recipe includes a bonus recipe for Edible Cookie Dough. If you have leftovers, be sure to enjoy it as a healthy Keto fat bomb.
Can I Eat Ice Cream on Keto?
I think everyone knows that traditional ice cream has a lot of sugar, which causes it to have way too many carbs to be considered appropriate for a Keto or low carb diet.
However, this low carb ice cream uses Allulose as a sweetener. Since it isn’t metabolized by the body, it does not raise blood sugar or insulin levels and provides minimal calories making it the perfect sugar alternative for Keto ice cream.
Variations for Keto Cookie Dough Ice Cream
- Add your favorite sugar free chocolate syrup right over the top.
- If you’d like a little extra decadence, this homemade Salted Caramel Sauce would be simply amazing with this Cookie Dough Keto Ice Cream.
- Another great sauce option for this Keto ice cream recipe is to drizzle a little homemade sugar free Sweetened Condensed Milk over it. It’s SO good and the extra can be used in many other Keto dessert recipes.
- Add in an extra sprinkle of sugar free chocolate chips or unsweetened shredded coconut .
- If you enjoy coffee flavored ice cream, add a little coffee extract to the cream mixture before churning.
- Get creative with your Keto Cookie Dough Ice Cream. Sandwich a scoop between two Chocolate Chip or Double Chocolate Chip cookies.
More Keto Ice Cream Recipes
- Strawberry Ice Cream
- Coconut Ice Cream
- Vanilla Chocolate Chip Ice Cream
- 50 Best Ice Cream, Popsicles and Frozen Treats
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Cookie Dough Ice Cream
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1/3 cup Edible Cookie Dough, chilled and crumbled
- 1/4 cup Allulose, powdered
- 2 teaspoons vanilla extract
- Optional: 1 tablespoon vodka, see notes
- Pinch of salt
Instructions
- Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze overnight. Beat the egg yolks and allulose together, then set aside.
- Add the heavy cream to a saucepan over medium heat and heat to a gentle simmer. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time. Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
- Remove from the heat and pour through a fine mesh sieve. Whisk in the salt and vanilla extract and allow to cool for a few minutes. Cover with plastic wrap, making sure the plastic is touching the top of the custard (to prevent a skin from forming).
- Chill in the fridge for at least 1 hour or over night. It’s important to make sure the custard is very cold before adding to the ice cream maker, so the longer it chills, the better.
- Remove the chilled custard from the fridge and pour into your ice cream maker. Churn for 25-30 minutes, according to the instructions on your ice cream maker (mine took 30 minutes). Add in the edible cookie dough during the last 5 minutes of churning. Once it’s the consistency of soft-serve, it’s ready! Store in the freezer.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Looks scrumptious and refreshing!
It really is. Perfect for this summer heat.
Oh how wonderful to have a KETO friendly ice cream so easy to make?
Thanks so much! It’s quick and easy to make too. I hope you enjoy.
When do you add the vodka?
Looks like a fun and delicious recipe! Thanks for the awesome verse!❤️