Ice Cream Stuffed Cookie Dough Cups are the perfect frozen treat when you’re craving something rich, creamy, and chocolatey without the sugar overload. A buttery almond flour cookie dough shell surrounds a scoop of on-plan/keto vanilla ice cream, then gets finished with a drizzle of stevia-sweetened dark chocolate for an irresistible dessert that’s both satisfying and blood sugar-friendly. Keep a batch in the freezer for a cool, grab-and-go treat everyone will love! This recipe is part of the Autumn’s Recipe Reels Collection!
Description
Ice Cream Stuffed Cookie Dough Cups are the perfect frozen treat when you're craving something rich, creamy, and chocolatey without the sugar overload. A buttery almond flour cookie dough shell surrounds a scoop of on-plan/keto vanilla ice cream, then gets finished with a drizzle of stevia-sweetened dark chocolate for an irresistible dessert that's both satisfying and blood sugar-friendly. Keep a batch in the freezer for a cool, grab-and-go treat everyone will love! This recipe is part of the Autumn's Recipe Reels Collection!
Ingredients
For The Cookie Dough
Other Ingredients
Instructions
- Add all the cookie dough ingredients to a mixing bowl and mix until a dough forms.
- Fill a 12-cup muffin tin with cupcake liners. You’ll only need 9 cupcake liners.
- Divide the cookie dough between the cupcake liners and press the cookie dough into the liners creating a cup shape.
- Melt the chocolate and coconut oil together.
- Fill each cookie dough cup with ice cream, then top each cup with the melted chocolate.
- Place in the freezer until the chocolate has hardened.
