Keto Cookie Dough Ice Cream (Almond Flour Base)

You know that moment when you’re halfway through making cookies and suddenly “oops” — half the dough is gone? Yeah, we’ve all been there. But on keto, cookie dough feels like forbidden treasure… until now.
This Keto Cookie Dough Ice Cream lets you have all that buttery, sweet, doughy goodness inside creamy low-carb vanilla ice cream — no guilt, no sugar crash, and no side-eye from your macros app. 😉

I’ve been making this for a while, and honestly, it’s one of those recipes that makes you forget you’re even on keto. Let’s make it happen.

Why This Recipe Works So Well

Keto ice cream sometimes gets the “too icy” problem (and nobody’s scooping that with joy). The trick here is:

• Allulose or erythritol for sweetening (allulose = softer scoop).
• Almond flour for the cookie dough base — gives you that authentic, chewy texture without actual flour carbs.
• High-fat cream for that dreamy, creamy finish.

And let’s be real: the cookie dough chunks are the star of the show.

Ingredients You’ll Need

For the ice cream base:

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• ¾ cup allulose (or ½ cup erythritol + ¼ tsp liquid stevia for smoother texture)
• 4 large egg yolks
• 2 tsp vanilla extract
• Pinch of salt

For the keto cookie dough:

• 1 cup almond flour
• ¼ cup unsalted butter (softened)
• ¼ cup allulose (or powdered erythritol)
• 1 tsp vanilla extract
• ¼ cup sugar-free chocolate chips
• Pinch of salt

How to Make It Step-by-Step

1. Make the cookie dough
Mix softened butter, almond flour, sweetener, vanilla, and salt in a bowl until smooth. Stir in the sugar-free chocolate chips. Roll into small bite-sized balls (or just rough chunks — this is cookie dough, not geometry class). Chill in the fridge while you prep the ice cream.

2. Make the ice cream base
In a saucepan, heat almond milk, heavy cream, and sweetener over medium heat until steaming.
Whisk egg yolks in a separate bowl, then temper by slowly adding some hot cream mixture while whisking. Pour yolks back into the saucepan. Cook on low, stirring, until it coats the back of a spoon.

3. Flavor it up
Remove from heat, stir in vanilla extract and a pinch of salt. Chill the mixture completely (4 hours or overnight).

4. Freeze and churn
If you have an ice cream maker: churn according to instructions. Without one: freeze in a shallow container, stirring every 30 minutes for 2–3 hours.

5. Add the cookie dough
When the ice cream is almost fully churned/frozen, fold in your cookie dough chunks.

6. Freeze until scoopable
Transfer to a freezer container, freeze for at least 2 hours, then dig in.

Pro Tips

• Use allulose for softer texture — erythritol tends to harden.
• Chill your dough first — keeps chunks from smearing into the ice cream.
• Don’t skip the pinch of salt — it makes flavors pop.

Nutrition (per serving, 6 servings)

• Net carbs: ~4g
• Fat: ~24g
• Protein: ~5g
• Calories: ~260

Fun Variations

• Peanut Butter Cookie Dough: Swap almond flour for peanut flour, add sugar-free PB chips.
• Double Chocolate: Use a chocolate ice cream base instead of vanilla.
• Cinnamon Roll Dough: Add cinnamon and a swirl of sugar-free frosting.

FAQs

Q: Can I bake the cookie dough?
A: You can, but it’s designed to be edible raw. Baking changes the texture.

Q: Can I make it dairy-free?
A: Yep! Swap butter for coconut oil and cream for coconut cream.

Q: How long does it keep?
A: About 2–3 weeks in the freezer… but good luck making it last that long.

Keto-Recipes

Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!