Chocolate Chip Cookie Dough Ice Cream – Low Carb and Gluten-Free
Source: Alldayidreamaboutfood.com
Ingredients
Scale
- Ice Cream:
- 2 1/2 cups cream
- 1 cup almond milk
- 1/2 cup Swerve Sweetener or granulated erythritol
- 3 egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/2 tsp vanilla extract
- 1/4 tsp liquid stevia extract
- 1/4 tsp xanthan gum
- Cookie Dough:
- 2 cups almond flour (Honeyville)
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 3.5 oz high % cacao chocolate, finely chopped OR Homemade Sugar-Free Chocolate Chips
Nutrition
Serves 10. Each serving has 6 g of carbs and 2 g of fiber. Total NET CARBS = 4 g.
Directions
- 1. For the ice cream, set a bowl over an ice bath and set aside.
- 2. Combine cream, almond milk and erythritol in medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 175F on an instant read thermometer.
- 3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
- 4. Cook until mixture reaches 180F on an instant read thermometer.
- 5. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
- 6. Meanwhile, prepare the cookie dough**. Line a large baking sheet with waxed paper.
- 7. In a medium bowl, whisk together almond flour and salt.
- 8. In a large bowl, beat together butter and Swerve. Beat in egg and vanilla extract, then stir in chopped chocolate.
- 9. Spoon about half of the cookie dough into small chunks on prepared baking sheet and freeze until firm. (Freeze the remaining cookie dough for another use, or bake into cookies**).
- 10. Once the cream mixture is chilled, stir in vodka, vanilla extract and stevia extract.
- 11. Sprinkle with xanthan gum and whisk vigorously to combine.
- 12. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
- 13. Once churned, transfer half to a large, airtight container. Stir in half of the frozen cookie dough chunks, then top with remaining ice cream and remaining frozen cookie dough chunks until well combined.
- 14. Freeze until firm but not rock hard, about 2 hours.