Prepare the vanilla keto ice cream according to the instructions. 

While the ice cream base is chilling in the refrigerator, prepare the keto edible cookie dough and roll it into bite-sized balls. Transfer cookie dough balls to a freezer-safe container and freeze.

After churning the vanilla ice cream in your ice cream maker, stir in the edible cookie dough balls (note: if you don't have an ice cream maker, simply stir the cookie dough into the ice cream custard base and freeze). Transfer the ice cream to a freezer-safe container and freeze until solid, about 2 to 3 hours. 

When ready to serve, thaw the ice cream 8 to 10 minutes. Scoop and serve!