Low-carb cookie dough ice cream

Low-carb cookie dough ice cream

Cookies and ice cream make a perfect dessert! The small pieces of cookie dough will surprise you with every bite. You’ll feel both indulgent and healthy with this low carb version of everyone’s favorite Cookie Dough Ice cream.

Low-carb cookie dough ice cream

Cookies and ice cream make a perfect dessert! The small pieces of cookie dough will surprise you with every bite. You’ll feel both indulgent and healthy with this low carb version of everyone’s favorite Cookie Dough Ice cream.
USMetric
4 servingservings

Ingredients

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
Cookie dough
  • 2½ oz. 75 g (150 ml) almond flour
  • 2 tbsp 2 tbsp xylitol
  • 2 tbsp 2 tbsp butter, softened
  • ½ tsp ½ tsp vanilla extract
  • 1 tbsp 1 tbsp sugar-free baking chocolate, finely chopped

Instructions

Instructions are for 4 servings. Please modify as needed.

Ice cream

  1. 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.
  2. 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.
  3. 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.

Cookie dough

  1. Combine all ingredients and mix well to make the dough.
  2. Crumble the dough into small pieces. The pieces should be the size of small pebbles. Set aside.

Ice cream maker

  1. 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.
  2. 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.
  3. 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.

Tips

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.

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6 comments

  1. Max
    I don't understand the use of xylitol. The carb count is no less than regular sugar.
    Replies: #3, #5
  2. YM
    For the cookies dough, no need to bake it?
    Reply: #6
  3. Y M
    Xulitol is a poly-alcool sugar, like erythritol, we don't count it as carb.
  4. Y M
    Sorry, xylitol
  5. Kerry Merritt Team Diet Doctor

    I don't understand the use of xylitol. The carb count is no less than regular sugar.

    Xylitol is a low-glycemic sugar alcohol. Here's more information! https://www.dietdoctor.com/low-carb/sweeteners#xylitol

  6. Kerry Merritt Team Diet Doctor

    For the cookies dough, no need to bake it?

    No, the cookie dough bits are added to the ice cream mixture.

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