Ingredients:

  • 2 cups Heavy Whipping Cream
  • 1 cup Unsweetened Almond Milk
  • 1/2 cup Granular Keto Sweetener
  • 4 large Egg Yolks
  • 1 Tbsp Vanilla Extract
  • 1/4 tsp Xanthan Gum (Optional)
  • Pinch of Fine Sea Salt
  • 1/2 cup (56g) Blanched Almond Flour
  • 4 Tbsp (56g) Unsalted Butter, softened
  • 1/4 cup (40g) Powdered Keto Sweetener
  • 1 tsp Vanilla Extract
  • 1 Tbsp Heavy Cream or Water
  • 1/3 cup Sugar-Free Chocolate Chips

Instructions:

  1. Heat-Treat the Flour: Preheat oven to 300°F (150°C). Spread the almond flour thinly on a small baking sheet. Bake for 5–7 minutes, stirring halfway, until lightly fragrant and safe to consume raw. Cool completely.
  2. Mix the Dough: In a small bowl, cream together the softened butter, powdered sweetener, and vanilla until fluffy.
  3. Combine: Gradually mix in the heat-treated almond flour, followed by the cream/water, until a cohesive dough forms. Fold in the chocolate chips.
  4. Chill and Shape: Form the dough into a 1-inch thick log, wrap tightly, and chill in the freezer for at least 30 minutes until very firm.
  5. Whisk Yolks & Sweetener: In a medium bowl, whisk the egg yolks vigorously with the granular sweetener until pale yellow and slightly thickened (ribbon stage).
  6. Simmer Liquids: In a saucepan, combine the heavy cream, almond milk, and salt. Heat over medium heat until small bubbles form around the edges (do not boil).
  7. Temper the Yolks: Very slowly, pour about 1 cup (240 ml) of the hot cream mixture into the egg yolks while whisking continuously to gradually raise the temperature without scrambling the eggs.
  8. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170°F / 77°C).
  9. Finish the Base: Remove from heat. Whisk in the vanilla extract and sprinkle the xanthan gum over the surface. Whisk briskly for 30 seconds until dissolved.
  10. Cool Completely: Pour the base into an airtight container or over an ice bath. Refrigerate for a minimum of 4 hours, preferably overnight, until thoroughly chilled.
  11. Prepare Dough Chunks: Remove the chilled cookie dough log and use a knife to cut it into small, pea-sized chunks. Place the chunks back in the freezer.
  12. Churn: Pour the chilled ice cream base into your prepared ice cream maker bowl. Churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches the consistency of soft-serve ice cream.
  13. Fold in Dough: During the last 5 minutes of churning, or immediately after turning off the machine, gently fold in the frozen cookie dough chunks.
  14. Final Freeze: Transfer the soft ice cream to an airtight container. Place plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 2 hours to firm up before serving.