Cookie dough ice cream made keto! This ice cream only has 3g sugar (naturally occurring) per serving and is so simple to make! Plus it's also gluten free!
Chill ice cream canister in freezer (if directed by your ice cream machine instructions). You may also want to chill the container you plan to use to store the ice cream in the freezer.
Beat eggs on high in stand mixer on with whisk attachment until foamy.
Reduce speed to medium and gradually add sweetener.
Beat for 1 minute or until slightly thickened.
Add in whipping cream, vanilla extract, almond extract, and sea salt. Mix on medium until well combined.
Pour into ice cream canister then pour in the milk. If you are doubling the recipe and using a standard bucket ice cream machine, just fill with milk to the max fill line (no more than 5 cups of milk though).
Mix well with a spoon or spatula.
Run ice cream maker according to its instructions. This may include chilling the liquid well before running your machine. Just check the instructions for your specific brand of machine.
Make cooke dough while ice cream is churning. Combine all ingredients except chocolate chips in a medium-sized mixing bowl. Stir well until dough forms. Add chocolate chips and mix until combined. Shape into tiny cookie dough balls using hands (about 1cm in diameter is what I like in my ice cream). If the dough seems a little sticky, add a little more almond flour. Place cookie dough balls in the freezer (make sure they aren't touching).
When ice cream is finished churning, stir in frozen cookie dough balls gently with a long spoon or spatula. Your ice cream should be a soft serve consistency at this point.
Place ice cream in the freezer in your storage vessel to harden up to ice cream consistency.
Enjoy! Store in an airtight container in freezer.
Notes
*I use raw eggs, but if you are concerned about salmonella, then you can temper the eggs with 1 cup of the cream before using in the recipe. You will need to chill the liquid well before adding to the ice cream maker.**The "cook time" listed really depends on your ice cream maker and if you are making a single, double, or 1/2 recipe. If you would like to reduce the carbs even further, you can make this recipe with my 3-Minute Coconut Cashew Milk instead of whole milk. See notes in the text of the blog post.