Low-carb cookie dough ice cream
- 1½ cups 350 ml heavy whipping cream
- 1 cup 225 ml unsweetened almond milk
- 5 5 large egg yolkslarge eggs yolks
- ½ cup 125 ml xylitol
- 2 tsp 2 tsp vanilla extract
- ½ tsp ½ tsp salt
- In a heavy saucepan, heat the cream and almond milk on low heat, stirring with a wire whisk. Add the egg yolks and whip until just frothy.
- Continue whisking on low heat until the mixture reaches a temperature of 140°F (60°C) or until the mixture thickens and coats the back of a spoon.
- Add the sweetener to the cream mixture and whisk until well dissolved. Add the vanilla and salt. Remove from heat and let cool in the fridge. While the ice cream mixture cools, make the cookie dough.
- Combine all ingredients and mix well to make the dough.
- Crumble the dough into small pieces. The pieces should be the size of small pebbles. Set aside.
Ice cream maker
- Take the ice cream mixture from the fridge and add it to your ice cream maker. Follow the manufacturer’s directions for making ice cream in your ice cream maker.
- Whilst the ice cream is still churning and almost ready but still soft, gradually add the cookie dough bits to the ice cream mixture. As the ice cream churns, the cookie dough bits will be distributed through the mixture.
- Let the ice cream continue in the ice cream maker until it is ready to be served, or ready to be transferred and stored in the freezer.
To give the ice cream a creamier consistency once frozen, use xylitol instead of erythritol or an erythritol blend. Erythritol makes the ice cream very hard; however, if you use erythritol, simply wait 5-7 minutes to serve the ice cream after removing it from the freezer.
If purists in your house love plain vanilla ice cream, you can also enjoy this version without the cookie dough pieces.
If you are using pasteurized eggs, the ice cream mixture can be combined all together in a blender without heating.