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+ servings

Cookie Dough Ice Cream

Maria Emmerich
Making low sugar ice cream is tricky. If you use erythritol for a sweetener, it hardens to a ROCK! BUT if you use Swerve or Just Like Sugar, it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture.
Course Dessert, Vegetarian
Cuisine American
Servings 5
Calories 341

Ingredients
  

VANILLA ICE CREAM:

  • 5 large egg yolks
  • 3/4 cup allulose keeps ice cream soft
  • 1 teaspoons stevia glycerite
  • 1 cup organic heavy whipping cream
  • 1 cup unsweetened almond milk
  • 1 teaspoon Redmond Real salt
  • 1 vanilla bean Click HERE to find (or use vanilla extract)

"HEALTHIFIED" CHOCOLATE CHIP COOKIE DOUGH

  • 3/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup butter or coconut oil
  • 3/4 cup Natural Sweetener or erythritol or Allulose
  • 1 teaspoon stevia glycerite
  • 1 teaspoon Redmond Real salt
  • 1 ChocoPerfection Bar chopped

Instructions
 

  • ICE CREAM: Place all of the ice cream ingredients in a blender (Click HERE to find my favorite blender) and mix until smooth.
  • Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard (make sure to heat slowly or you will get scrambled eggs!).
  • Remove from heat and cool completely (I cooled overnight in the refrigerator...it was hard to wait!).
  • Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 15 minutes or according to your ice cream maker's directions.
  • Freeze until set for vanilla ice cream or stir in chunks of cookie dough.
  • COOKIE DOUGH: In a medium bowl, cream the butter and natural sweeteners. Cream for a few minutes until very fluffy.
  • In a separate bowl mix together the almond flour, coconut flour and salt.
  • Slowly add in the dry ingredients to the wet and mix until smooth.
  • Add in chopped chocolate.
  • Using your hands, roll into little balls and freeze.
  • Once frozen stir into the vanilla ice cream.
  • ICE CREAM SANDWICH OPTION: Add an egg to the cookie dough and bake some dough at 325 degrees F for 13-18 minutes to make a few ice cream sandwiches!

Nutrition

Calories: 341 | Fat: 31g | Protein: 6g | Carbohydrates: 8g | Fiber: 5g | P:E Ratio: 0.2