Chocolate Chip Cookie Dough Ice Cream
This delicious sugar-free keto chocolate chip cookie dough ice cream is dairy-free and gluten-free, and full of flavor. Enjoy it with keto chocolate chip cookies.
- Prep Time: 15 minutes
- Total Time: 15 minutes + freezing time
- Yield: 2 cups 1x
Scale
Ingredients
- 1 Perfect Keto Chocolate Chip Cookie Dough Bar
- 2 cans of coconut cream
- 3 large eggs yolks
- ½ cup stevia or monk fruit
- ½ teaspoon butter extract
Instructions
- Add coconut milk, extract, and sweetener to a small pot. Under very low heat, bring mixture to a very soft boil (just heat until small bubbles appear). Turn stove off and let cool slightly.
- Add in egg yolks to a stand mixer or large bowl and beat on high for 20-30 seconds until pale and fluffy.
- With the mixer still on high, SLOWLY drizzle in 1/4 cup of the hot cream mixture to the egg yolks to temper. Add additional cream mixture slowly in 1/4 cup increments. If you add the hot mixture to the eggs too quickly, it will result in scrambling the eggs. Let cool 5 minutes.
- Pour contents into an ice cream maker and churn until it is soft serve consistency. Chop Perfect Keto cookie dough bar into small pieces and then stir into ice cream. A
- dd ice cream to a container and freeze. Let container sit out for 10-15 minutes before scooping.
Notes
This recipe can also be used without an ice cream maker, simply pour the mixture into a container after it has cooled slightly. Stir every 10 minutes until thick and creamy.
Nutrition
- Serving Size: ¼ cup
- Calories: 262
- Fat: 24g
- Carbohydrates: 7g (6g net)
- Fiber: 1g
- Protein: 5g
Keywords: Chocolate Chip Cookie Dough Ice Cream