This is ultra-creamy vanilla ice cream loaded with edible cookie dough chunks and chocolate chips. This high-protein, low-carb version is a decadent frozen treat you can enjoy without guilt.
Why You’ll Love This Recipe
- Rich, creamy texture with chocolate chips and cookie dough bites exactly like your photo
- High protein from protein powder and cream cheese
- No ice cream maker needed — simple blender + freeze method
- Sugar-free, keto-friendly, and incredibly satisfying
- Perfect summer dessert or anytime sweet craving fix
Ingredients (Serves 4–6)
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 2 tsp vanilla extract
- Pinch of salt
Cookie Dough Chunks:
- ½ cup (50g) almond flour
- 2 tbsp butter or coconut oil, softened
- 2 tbsp allulose or monk fruit sweetener
- 1 scoop (25g) vanilla whey protein powder
- 1 tsp vanilla extract
- ¼ cup sugar-free chocolate chips, chopped
Extra Mix-ins:
- ⅓ cup sugar-free chocolate chips
Instructions
- In a blender or food processor, combine cream cheese, heavy cream, protein powder, sweetener, vanilla, and salt. Blend until completely smooth and creamy.
- For the cookie dough: Mix almond flour, softened butter, sweetener, protein powder, and vanilla until a dough forms. Fold in chopped chocolate chips. Roll into small bite-sized chunks.
- Pour the ice cream base into a loaf pan or container. Fold in the cookie dough chunks and extra chocolate chips.
- Cover and freeze for 3–4 hours, stirring every 30–45 minutes for the first 2 hours for best texture (or use an ice cream maker if available).
- Let soften for 5–10 minutes before scooping. Serve in cups or bowls.
Prep Time: 15 minutes Freeze Time: 3–4 hours Total Time: About 4 hours
Nutrition (Per Serving)
- Calories: ~280
- Protein: 14g (high)
- Total Carbs: 8g
- Net Carbs: 5g
- Fat: 24g
