Ben & Jerry’s paves the way for this recipe, bringing awareness to the deliciousness of merging cookie dough with ice cream. I decided it was high time to make this classic recipe in a keto-friendly form.
Keto Chocolate Chip Cookie Dough Ice Cream Recipe
Cookie Dough Ingredients:
- ¼ cup butter, room temperature
- 1 cup almond flour
- 2 tablespoons vanilla-flavoured whey isolate
- ⅓ cup shape-as-you-like chocolate, in chunks
- 1 ½ tablespoons erithrytol, powdered in a spice/coffee grinder
- 10 drops liquid stevia, vanilla-flavoured
- ½ teaspoon vanilla extract
- ⅛ teaspoon Himalayan pink sea salt
Ice Cream Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- 1 teaspoon pure vanilla extract
- 2 tablespoons Bourbon whiskey
- ½ cup unsweetened almond milk
- ¼ teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- 2½ cups heavy cream
- ¼ teaspoon liquid stevia, vanilla-flavoured
- ¼ cup shape-as-you-like chocolate, in chunks
Directions:
Beat butter with an electric mixer on low until fluffy then gradually add in erithrytol, continuing to beat. Mix in remaining ingredients with a spatula.
Chill in the fridge for at least 30 minutes. Shape into 24 amorphous blobs. You can do balls if you prefer them a bit more solid and distinct in your ice cream, but if kinda stretch them out into a non-uniform blob their consistency will be more true to the original recipe. Store in the fridge until ready to add to ice cream.
Beat eggs with cream of tartar at high speed with an electric mixer until frothy.
Lower speed to medium and add xylitol a little at a time until mixture thickens.
Continue to mix at medium speed and add in almond milk and peanut butter until fully incorporated. If any of the peanut butter sticks to the sides, push it down with a spatula. Add all remaining ingredients except xanthum gum and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top. Sprinkle in the xanthum gum at the end, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 1 hour.
Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. Remove from ice cream maker and add half the mix to a wide, shallow container. Stir in half the chocolate chunks and chopped peanuts. Repeat with the remaining mix and add-ins.
Put it in the freezer for at least 4 hours or overnight.
I love making new keto versions of classic ice cream flavours! This keto chocolate chip cookie dough keto ice cream is no exception. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.
