Monday, April 9, 2018

Cookie Dough Ice Cream (Low Carb & Gluten Free)


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I'll admit this recipe isn't the quickest one ever (after all, you technically have to make an entire other recipe (ie cookie dough) before you can make it, but boy is it worth it! I served this ice cream at a potluck and everyone loved it and couldn't believe it was low carb. Many said it tasted just like regular cookie dough ice cream. And if you use all of the cookie dough for the ice cream, it will be loaded with delicious cookie dough balls, so I highly recommend going that route!

Ingredients:

1 batch of Edible Cookie Dough
4 tbsp salted butter
4 cups heavy whipping cream
1 cup powdered Swerve
2 tsp monk fruit juice concentrate
5 egg yolks
1/2 tsp xanthan gum

Instructions:

1) Have cookie dough balls frozen and ready.

2) Melt butter in a large pan.

3) Once melted, add 3 of the 4 cups of heavy whipping cream and monk fruit. Stir well over a medium heat. 

4) Add in the powdered Swerve and stir until melted.

5) Once the Swerve is melted, remove from heat and allow to cool.

6) In a standing mixer, put the remaining cup of heavy whipping cream and whip until stiff peaks form.

7) Gently mix in the egg yolks on a low speed to help keep volume.

8) Once smooth, poor the cooled mixture into the standing mixer and mix on a low speed until smooth.

9) Transfer to an ice cream maker and follow instructions until you have ice cream, or if you don't have an ice cream maker, gently mix in the cookie dough balls and freeze in an air tight container overnight.

10) Enjoy!


Picture Instructions:











Nutrition Facts:

(Note that this of course depends on how much of the cookie dough you use in the ice cream and your scoop size. The following nutrition facts assume you use all of the cookie dough and make 30 small scoops as pictured above.)


2 comments:

  1. I have a question. In your cookie dough you added peanut butter. Can this be omitted? Allergic. Is their a substitute? I have just found all your info and I love it. glo

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    Replies
    1. The peanut butter helps with the color and taste in my opinion too but of course if you’re allergic it’s not necessary. If you wanted to substitute, you could do almond butter (assuming almonds are okay), but it’ll still turn out if you leave it out entirely. Enjoy!

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