Keto Cookie Dough Ice Cream Recipe 5.9g NC per 1c | Dale’s Low Carb High Fat Diet

Scroll to the bottom for the recipe.
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Keto Chocolate Chip Cookie Dough Ice Cream
Makes 6 (1c) Servings
Serving Size: 1c
Net Carbs 5.9g
Cookie Dough:
1 1/4c Almond Flour
1/2c Confectioners Swerve
1/4c Brown Swerve (packed)
1 1/2 tsp Baking Powder
1 Tbs Unflavored Gelatin
6 Egg Yolks
1/2 tsp Vanilla Extract
6 Tbs Salted Butter (melted)
1c ChocZero Dark Baking Chips
Mixed together almond flour, Confectioners Swerve, Brown Swerve, gelatin and baking powder.
Mix in melted butter
Mix in egg yolks.
Mix in vanilla extract.
Mix in ChocZero Dark Baking Chips. I pulsed them in a good processor to break up the pieces so they would be smaller when frozen.
Divide dough in half. Save half for later.
Roll half of the dough into bite-size pieces and freeze on a parchment paper covered cookie sheet.
Ice Cream:
5 egg yolks
1/4c Confectioners Swerve
1/4c Brown Swerve
1c Heavy Cream
11 oz (1 bottle) Premier Protein Vanilla Shake
Or Unsweetened Coconut Milk
1/2 tsp vanilla extract
Follow directions for your ice cream maker.
Mix cold ingredients together.
Pour into ice cream maker while it is running.
Churn 20-40 minutes.
Check after 20 minutes.
Add frozen cookie dough balls at the end.
Scoop into cold bowls or Lunchbot thermoses.
Store in freezer.
Set out to soften.