CathInTheCity

Recipe: Cookie Dough Ice Cream

29 Comments | Food & Drink

Good morning honeybuns! It’s time for the big cookie dough chocolate chip ice cream recipe, and on this one I actually don’t even give you a choice; You must make this!! Hallelujah it was soo good!! I almost never make LCHF desserts for two reasons. First of all I don’t really have a sweet tooth, I just prefer big dinners and no dessert. Second of all, almost every lowcarb dessert I’ve attempted to make has tasted like Sukrin (a replacement for sugar), which I don’t like at all. This one didn’t taste artificial at all, it was so incredibly good! And easy to make, so let’s walk you through it.

Oh, and before we begin, let me just say that I know these pictures suck. I made this late at night when it was dark outside, and it’s so hard taking good pictures without natural daylight. Anywho, here’s the ingredients you need:

♦ 3dl of cream
♦ 3 egg yolks
♦ 2 chocolate flavored energy bars. I used Atkins.
♦ 3 tbs of ‘sukrinmelis’ (I don’t know how to translate this to English, anyone know?)
♦ 1 tbs of cocoa powder. I used an organic 100% cocoa powder which I got at the health store.

The first thing you need to do is to crush the energy bars in a blender. I got the energy bar from Atkins called Chocolate Brownie, and I found it absolutely perfect for this ice cream. They probably have these at the health store, but I found them on Ica too. Make sure they’re in little pieces like on the picture. I only put half a bar in the blender at a time, so that they would crush more easily.

Whip the cream completely, then add the rest of the ingredients and blend well.

Once you’ve blended everything well, put everything in a box with a lid on it where no air comes in. Put it in the freezer until it’s done. I let it sit overnight. Then suddenly you can enjoy this fantastic dessert!

I know I’ve said it enough already, but it’s soooo good!!!! It’s practically sugar free, and very LCHF-friendly. It is of course high in calories though, but whether you eat low carb or not, I think this is a much healthier option compared to regular ice cream. It’s incredibly filling, so you won’t manage to eat nearly as much of this as you could with regular ice cream. I was actually full after a few small spoons. So even though it’s high in calories, you’ll probably only eat a small portion, and it will actually keep you full for hours and won’t mess up your blood sugar. I would easily treat myself to a little portion of this after dinner every day, but as I don’t really have a sweet tooth it’ll probably only be a weekend thing. I hope it stays as good after days/weeks in the freezer so that I can just grab a little once in a while.

When making ice cream at home, you most often need to stir in it every few hours while it’s in the freezer. That’s not necessary with this one, as the whipped cream makes it so fluffy. I heard that adding a little vodka to the ice cream will keep the ice crystals away, but again, not necessary with this one.

I found the recipe for this at Ingrid’s blog, where I find lots of inspiration and recipes. Thank you so much for the recipe Ingrid!! Promise to let me know what you think if (when) you try this sweeties♥

Comments

  3. NAM! Jeg prøver og kutte ned på sukker der jeg kan, pga et altfor ustabilt blodsukker og lite energi, men dessverre er jeg veldig glad i søtsaker :p Så dette skal jeg definitivt prøve :D

  13. Ja det er veldig deilig å være helt fri fra søtsuget :) Har absolutt ikke alltid vært sånn, da jeg var yngre spiste jeg sjokolade hveer dag. Det som funket var rett og slett bare å tvinge seg selv til å slutte. Etter et par uker cravet jeg det ikke lenger :) Det er en vanesak. For å være helt ærlig syns jeg det er litt tullete med lørdagsgodis, hvorfor ikke bare slutte helt med sukker og lage andre gode ting istedenfor? Spiser man det ukentlig holder man jo avhengigheten oppe. Man må bare hente frem all viljestyrke man har :)

  21. Veldig lett å gjøre, hehe! Tenkte bare nevne det! Jeg ville bare skrevet ground erythritol eller powdered erythritol ;) Kan fint kjøre sukrin i en blender/kaffekvern og få sukrinmelis, men personlig synes jeg resultatet blir best om jeg bruker ferdig sukrinmelis :)

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