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    Home >> Ice Cream

    Low-Carb Cookie Dough Ice Cream (Dairy-Free, Sugar-Free, GF)

    Published: Jul 20, 2018 · Modified: Jun 23, 2022 by Emily · This post may contain affiliate links · 10 Comments

    Crazy delicious (and secretly healthy) COOKIE DOUGH ICE CREAM! with no dairy, gluten, sugar, or artificial sweeteners! (Keto, Vegan and Paleo approved!)

    Jump to Recipe
    Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    Disclosure: we are participants of Amazon Associates and may earn commissions on qualifying purchases.

    Delicious Homemade Ice Cream

    Those delicious chunks of DOUGH and bits of dark chocolate smothered by fluffy smooth vanilla ice cream. REAL-DEAL tasting ice cream!!

    Is this real life?! How is it possible that one of my FAVORITE ice cream flavors of all time is now LOW-CARB, plant-based and still FRIGGIN delicious?!

    Move over, Braums. I'm not gonna miss you one bit. I have Pretty Pies healthy ice cream!! 😀

    THE DOUGH

    Oh em gee, you guys! Even if you *don't* make this into ice cream, you NEED to make some of this raw cookie dough JUST TO SNACK ON by itself.

    This stuff is pure magic, I tell you. NONE of the ingredients found in conventional cookie dough, yet utterly delicious. Yeah.. OBSESSIVELY delicious.

    This is NUTS. Literally, it's made of nuts lol! Almond butter plus a little almond flour. Mix it up with a little stevia, and vanilla, and fold in some dark chocolate. IT TASTES SO MUCH LIKE REAL COOKIE DOUGH. I'm not exaggerating.

    And it *literally* takes less than 2 minutes to stir together. ISN'T THAT NUTS? You've gotta try this.

    And at just 2g net carbs per serving of cookie dough, it totally fits into a keto/low-carb diet. Even if you're not keto, this stuff is so good! Take my advice and double the recipe because it definitely will go way too fast 😉 Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    How to Make Ice Cream

    To make this into Cookie Dough ICE CREAM, you do need an Ice Cream Maker. I use this one by Cuisinart 

    If you don't have an ice cream maker, it won't have the same "real" ice cream consistency and soft creamy texture, but you can still try it. Just keep an eye on it in the freezer, and whisk it often to aerate (that's what makes it creamy!)

    If you DO have an ice cream maker, just remember to chill your bowl for 24 HOURS before attempting to use it. It's gotta be rreeeeeally cold. And when you shake it, you don't want to hear any sloshing around inside. Patience, my friend. It's so worth the wait 🙂Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    4-Ingredient Dairy-Free Ice Cream Ingredients

    When you're ready to make it, it's so so simple. Just throw in these 4 ingredients into a little blender and mix 'em up.

    1.  Coconut Milk (this is my go-to brand. Always buy FULL FAT. The low fat is watered down and will be icy) Buying in bulk on Amazon makes it cheaper 😉
    2. Almond Butter - Look for a natural brand with no added sugar. I used homemade by blending 2 cups of dry roasted almonds from Aldi in a food processor for 5 min. Super easy & delish.
    3. Pure Stevia Powder -  I love this brand because it's ONE ingredient and it does not have strong aftertaste or weird metallic taste. Just pure natural sweetness. Yum.
    4. Good Vanilla

    If you wanna read more about WHY these ingredients make incredible ice cream, as well as lots of TIPS I learned along the way in making homemade ice cream, check out my original Keto Ice Cream post.

    I recommend this Ice Cream Maker on Amazon

    Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    Churning the Ice Cream

    After you churn the ice cream and it starts to get really thick (mine takes about 10 minutes) then you add in that CHUNKY GOODNESS.

    Transfer the freshly churned ice cream to a shallow dish (I use a loaf pan) and mix in the lovely bites of cookie dough. Then you've gotta be a little patient once again....One. more. hour. You can do it! The extra hour of freezing  makes all the difference in making it taste like REAL ice cream.

    And of COURSE, don't forget to throw on even MORE chunks of that dough on TOP of your scoops. Because oh my word, they're to die for!Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    Storage

    Keep frozen in an airtight container. This is best-served same-day, as it does not contain stabilizers/additives like store-bought ice cream.

    Cookie dough will last 2 months frozen if stored separately.

    Cookie Dough Ice Cream (Low-Carb, Dairy-Free, Vegan, Paleo) PrettyPies.com

    Cookie Dough Ice Cream (Keto, Dairy-Free, GF)

    Savor the chunks of (secretly healthy) chocolate chip cookie dough in every bite of this dairy-free keto ice cream. Cookie Dough BLISS -- without the crazy amount of carbs!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 5 servings
    Author: Emily

    Ingredients

    Cookie Dough

    • â…“ cup natural almond butter - I used homemade
    • 1 Tbs almond flour - + a little more if needed
    • 8 drops vanilla stevia or monk fruit - to taste. See notes for sub.
    • 1 teaspoon vanilla extract
    • pinch pink salt
    • 2 Tbs dark chocolate chips - SF for keto

    Vanilla Ice Cream

    • 1 13.7 can coconut milk - full fat *not lite*
    • Heaping â…“ cup natural almond butter - + pinch of salt if unsalted
    • 2 Tbs vanilla extract
    • â…› teaspoon pure stevia powder - to taste. See notes for sub.

    Instructions

    To make the cookie dough:

    • Stir together all ingredients (except chocolate chips) in a medium mixing bowl. Mix for about 1 minute to let the flour absorb. If it's still too wet, add 1 teaspoon at a time until it's a dough consistency. Fold in chocolate chips.
    • Spread dough onto a plate lined with parchment, slice into chunks, and freeze until the ice cream is churning.

    To make the ice cream:

    • (Remember to place ice cream bowl in freezer for 24 hours or until completely solid.)
    • BLEND all ingredients in a small blender. Taste and adjust if needed (more stevia, vanilla or salt)
    • CHILL mixture. Place blender container of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
    • CHURN mixture in ice cream maker about 10 minutes (or until thickened to soft serve consistency)
    • MIX IN. Transfer ice cream to a loaf pan of shallow dish and mix in ½ of the cookie dough chunks.
    • Eat right away as soft serve, or freeze 1 hour for a true ice cream texture.
    • Thaw on the counter 5-10 minutes before scooping. Serve with a few extra chunks of cookie dough on top. ENJOY 🙂

    Notes

    Sweetener swap: For the ice cream, I recommend ¼ cup powdered monkfruit or ⅛ teaspoon pure monk fruit extract, to taste.
    Use powdered coconut sugar for non-keto or the equivalent of ¼ cup of sugar, to taste.
    Liquid sweeteners are not recommended, as they usually make the mixture too icy.
    For the cookie dough, you can use 1-2 Tbs powdered monk fruit, or 10 monk fruit drops, to taste.
    For non-keto, use 2 teaspoon pure maple syrup Or powdered coconut sugar. You may not need any almond flour at all. Just add enough flour so it's the right consistency.
    Have a question? Leave a comment below. I'm happy to help. 🙂
    Tried this recipe?Tag @emily.likes.food #prettypies!

     

    Approximate Macros (per serving)

    ICE CREAM:

    • 219 cal
    • 19g fat
    • 3g net carbs
    • 4g protein

    COOKIE DOUGH:

    • 109 cal
    • 9g fat
    • 4g carbs
    • 2g fiber
    • 2g net carbs
    • 4g protein

    Dairy-Free Keto Vanilla Ice Cream

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    Filed Under: Ice Cream, Low-Carb Tagged With: almond butter, coconut milk, ice cream, keto, low carb, stevia

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Kirstin

      July 21, 2018 at 11:11 am

      Can Swerve be used as a substitue for the Stevia?

      Reply
      • Emily

        July 21, 2018 at 12:38 pm

        Yes, that should work. See my notes below the recipe. I would dissolve it into the liquid first 🙂 If you make it, let me know how it goes

        Reply
    2. Marcy Smith

      April 24, 2019 at 12:10 pm

      I have an ice cream maker with a compressor, meaning I don't pre-freeze my bowl. Can I just put everything in without chilling first? I am still freezing the dough.

      Reply
      • Emily

        April 24, 2019 at 12:12 pm

        Oh wow, I’ve never heard of that. It should work if that’s how other recipes go for that model.
        If you try it, let me know how it works out

        Reply
    3. Gina

      May 20, 2019 at 6:52 pm

      Could I replace the coconut milk by coconut cream?

      Reply
      • Emily

        May 20, 2019 at 7:14 pm

        Sure, it will just be richer 🙂

        Reply
    4. Ashley

      October 30, 2019 at 3:10 pm

      I do not have an ice cream maker or any sort of churner. Is there another method that will yield the same results?

      Reply
      • Emily

        November 01, 2019 at 10:38 am

        It won’t be exactly the same result, but you can freeze the mixture in a shallow bowl and every 30-60 minutes, whisk it to aerate. Continue this process for 3-4 hours until it’s the consistency you like. Hope that helps 🙂

        Reply
    5. Ido

      July 02, 2022 at 1:47 pm

      Hi!
      We just tried this reciepe today, and this is as close as I can recall to the real thing, and even better!
      Can't wait to try more reciepes.
      Thanks!

      Reply
      • Emily

        July 02, 2022 at 1:50 pm

        I’m so happy you enjoyed! Thank you for letting me know. Let me know what you try next 🙂

        Reply

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