No Churn Cookie Dough Ice Cream (Keto, Vegan, Paleo)
An easy recipe for keto low carb cookie dough ice cream made with just 4 ingredients! Smooth, creamy and made without dairy, you don't need an ice cream maker to prepare- It's no churn! Secretly low carb, it's also paleo, vegan and sugar free!
Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add all your ingredients, except for your cookie pieces, and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
Using a rubber spatula, fold in your chocolate chip cookie chunks.
Pour your cookie dough ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
Let the coconut ice cream thaw for 25-30 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
Keto Cookie Dough No Churn Ice Cream (No Churn, Vegan, Paleo) can keep for up to 7 days. Try to avoid re-freezing ice cream, as it will ice up.If your ice cream mixture is too icy, you can re-blend it and enjoy it soft-serve style.