For those following a ketogenic or low-carb diet, the desire for a sweet treat can be challenging. This keto cookie dough ice cream recipe offers a solution, delivering the classic flavor combination of vanilla ice cream and cookie dough without the sugar and carbs. This recipe is not only delicious but also caters to those with dietary restrictions, being dairy-free, gluten-free, and free from artificial sweeteners.
What Makes This Keto Cookie Dough Ice Cream Special?
This recipe cleverly recreates the taste and texture of traditional cookie dough ice cream using ingredients that fit within a keto framework. The cookie dough is made from almond butter and almond flour, sweetened with stevia, and studded with sugar-free chocolate chips. The ice cream base utilizes full-fat coconut milk and almond butter. The result is a dessert that satisfies cravings without derailing your ketogenic goals.
Ingredients
Keto Cookie Dough
- ⅓ cup natural almond butter
- 1 tablespoon almond flour, plus more if needed
- 8 drops vanilla stevia or monk fruit, to taste
- 1 teaspoon vanilla extract
- Pinch of pink salt
- 2 tablespoons sugar-free dark chocolate chips
Vanilla Keto Ice Cream
- 1 13.7 oz can full-fat coconut milk (not lite)
- Heaping ⅓ cup natural almond butter, plus a pinch of salt if unsalted
- 2 tablespoons vanilla extract
- ⅛ teaspoon pure stevia powder, to taste
Instructions
Making the Keto Cookie Dough
- Stir together all ingredients (except chocolate chips) in a medium mixing bowl.
- Mix for about 1 minute to allow the flour to absorb the wet ingredients. If the mixture is too wet, add almond flour, 1 teaspoon at a time, until a dough consistency is achieved.
- Fold in the sugar-free chocolate chips.
- Spread the dough onto a plate lined with parchment paper.
- Slice the dough into small chunks.
- Freeze the cookie dough chunks until the ice cream is ready to be mixed.
Making the Vanilla Keto Ice Cream
- Ensure the ice cream maker bowl has been chilled in the freezer for at least 24 hours. It should be solid and make no sound when shaken.
- Blend all ice cream ingredients until smooth. Taste and adjust sweetness or vanilla to your preference.
- Chill the mixture in the freezer for 1 hour before churning. This will ensure it gets very cold, but not frozen.
- Churn the mixture in an ice cream maker for approximately 10 minutes, or until it reaches a soft-serve consistency.
- Transfer the ice cream to a loaf pan or shallow dish and mix in half of the frozen cookie dough chunks.
- Freeze for at least 1 hour to achieve a true ice cream texture.
Serving Suggestions
- Thaw the ice cream on the counter for 5-10 minutes before scooping.
- Serve with additional cookie dough chunks on top.
- For those not following a keto diet, maple syrup or powdered coconut sugar can be used as an alternative sweetener.
Tips and Tricks
- Almond Butter: Use a natural almond butter with no added sugar. Homemade almond butter can be made by blending dry roasted almonds in a food processor until smooth.
- Stevia: A pure stevia powder without a strong aftertaste is recommended.
- Coconut Milk: Always use full-fat coconut milk for the creamiest texture.
- Ice Cream Maker: An ice cream maker is essential for achieving the correct ice cream consistency.
- Freezing: Ensure the cookie dough chunks are frozen before mixing them into the ice cream to prevent them from melting.
- Storage: Keep the ice cream frozen in an airtight container.
- Nut-Free Option: Sunflower seed flour can be used instead of almond flour.
- Dairy-Free Option: Substitute coconut oil for butter in the cookie dough.
Variations
- Chocolate Cookie Dough Ice Cream: Add cocoa powder to the cookie dough for a chocolatey twist.
- Keto Ice Cream Bars: Layer the cookie dough and ice cream in a pan, freeze, and cut into bars.
Addressing Common Concerns
- Texture: Adding a little glycerin helps the ice cream stay scoopable after being in the freezer.
- Raw Egg Yolks: While this recipe doesn't use egg yolks, some keto ice cream recipes include them for added creaminess. If concerned about using raw yolks, pasteurized eggs can be used.
- Molasses: Some recipes use a small amount of molasses for a brown sugar flavor. The amount used is minimal, resulting in a negligible amount of carbs per serving.
Why This Recipe Works
This keto cookie dough ice cream recipe offers a satisfying alternative to traditional ice cream by using low-carb ingredients that mimic the flavors and textures we crave. The almond butter provides a nutty base for both the cookie dough and ice cream, while the stevia and sugar-free chocolate chips deliver sweetness without the added sugar. The full-fat coconut milk creates a creamy ice cream texture.
The Science Behind the Ingredients
- Almond Flour: A low-carb alternative to traditional wheat flour, made from ground almonds.
- Almond Butter: Provides healthy fats and a creamy texture.
- Stevia/Monk Fruit: Natural sweeteners that don't raise blood sugar levels.
- Coconut Milk (Full-Fat): Offers a creamy base for ice cream due to its high fat content.
- Sugar-Free Chocolate Chips: Chocolate chips sweetened with erythritol or stevia, making them suitable for a keto diet.
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