Keto Cookie Dough Ice Cream

Name: Keto Cookie Dough Ice Cream
Cook time: 10 min
Total time: 1 h 40 min
Yield: 6 serving
Ingredients: 2 cups heavy cream; 5 egg yolks; ⅓ cup Edible Cookie Dough; ¼ cup allulose; 2 teaspoons vanilla extract; Optional: 1 tablespoon vodka; Pinch of salt

User Reviews

5.0

6 reviews

Excellent

Cook Time
mins
Freeze & Churn
1 hr 30 mins
Total Time
1 hr 40 mins
Servings
6
Calories
433 kcal
Course
Dessert
Cuisine
American

Keto Cookie Dough Ice Cream

Iris Warren

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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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Ingredients

Servings

2 cups heavy cream
5 egg yolks
⅓ cup Edible Cookie Dough chilled and crumbled
¼ cup allulose powdered
2 teaspoons vanilla extract
Optional: 1 tablespoon vodka see notes
Pinch of salt

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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.

Notes

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.