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This classic chocolate chip cookie dough ice cream is easy to make and much healthier than store bought! A homemade coconut vanilla ice cream is packed with edible cookie dough chunks. It’s dairy-free, refined sugar free, paleo, and vegan.
As if edible cookie dough weren’t already the best thing ever (it is) marrying it with ice cream is pure dessert ecstasy. That’s a fact!
Cookie dough ice cream will absolutely always have my heart. It’s my favorite flavor, above all my other favorite flavors. It’s just the best, hands down. Am I making myself clear? I have a feeling you all might share my passion because, well, here we are!
That’s right – we’re making a healthier, paleo and vegan version of the best ice cream ever. With a nut free option! Let’s get into the details!
I’ll start with the cookie dough because it’s the best part. You have two options – an almond flour version or a cassava flour version (to make it nut free). You mix the cookie dough in one bowl, and roll it into small balls to mix into the ice cream.
If you just don’t feel like rolling it though, you can just scoop out little pieces to mix in the ice cream and it’ll be perfectly fine.
The ice cream itself is has a coconut cream/coconut milk base. If you have experience with coconut milk ice cream, you know it can get pretty icy when frozen. Using both coconut cream and full fat coconut milk helps, but a good ice cream maker also helps a whole lot!
I’ve always used Cusinart ice cream makers and recently bought this one to replace my old one. It took just about 20 minutes to churn into a soft serve consistency – and you can actually dig in right away if you feel like it – so perfectly creamy!
I mixed the cookie dough in right at the end of churning, then transferred everything to a container (I used a loaf pan) and froze it for a couple of hours. If you freeze it longer, it will be too hard to scoop, so I recommend placing it in the refrigerator for an hour or so to soften up.
If you want to be a little extra, you can add even more chocolate chips or make some of my chocolate fudge sauce for cookie dough sundaes. Coconut whipped cream is a good idea too 🙂
And now, it’s time to stop talking and start ice cream making! Start with the cookie dough and try not to eat it all before mixing it in with the ice cream. And grab that ice cream maker, because it’s time to get started – let’s go!
Chocolate Chip Cookie Dough Ice Cream {Paleo, Vegan, Nut Free Option}
Chocolate Chip Cookie Dough Ice Cream {Paleo, Vegan, Nut Free Option}
This classic chocolate chip cookie dough ice cream is easy to make and much healthier than store bought! A homemade coconut vanilla ice cream is packed with edible cookie dough chunks. It’s dairy-free, refined sugar free, paleo, and vegan. Prep Time: 35 minutesFreezing Time: 3 hrsServings: 16 servings
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Ingredients
Ice cream:
115 oz canfull fat coconut milk1 1/2cupscoconut cream (this is the thick part of a chilled can of coconut) OR you can buy coconut cream on its own1/2cuppure maple sugar1Tbsppure vanilla extract1/8tspfine sea salt
Cookie Dough Version 1 (almond flour)
1cupblanched almond flour3Tbspcoconut sugaror maple sugar2Tbsprefined coconut oilmelted2Tbspalmond milk1tsppure vanilla extractPinchsea salt1/2cupdark chocolate chipsor chopped dark chocolate, dairy free and soy free
Cookie Dough Version 2 (Tigernut Flour}
1cupTigernut Flour3Tablespoomspure maple syrup2Tablespoonsrefined coconut oilmelted1 tablespoondairy-free milk of choice1/2teaspoonpure vanilla extract1/8fine sea salt1/2cupdark chocolate chipsor chopped dark chocolate dairy and soy free
Instructions
You will need an ice cream maker for this recipe. Make sure the bowl for the ice cream maker has been in the freezer for at least 48 hours before beginning.
Make the cookie dough first. For both versions, mix together all ingredients except for the chocolate chips, until a smooth dough forms, then stir in the chocolate chips. For both versions, chill the mixture until it thickens enough to scoop out small pieces – about 20 minutes.
For the ice cream, blend all ingredients in a high speed blender until thick and creamy. Get your ice cream maker ready and transfer the mixture to the bowl of the ice cream maker. Churn for 20 minutes or until you reach at least soft serve consistency. At the very end of churning, stir in the cookie dough chunks.
Transfer the ice cream to a freezer safe container and freeze for about 3 hours before serving. The ice cream will freeze hard, so after being frozen overnight you’ll need to thaw on the countertop or the fridge to make it scoop-able. Enjoy!
Nutrition
Calories: 239kcalCarbohydrates: 17gProtein: 3gFat: 19gSaturated Fat: 14gCholesterol: 1mgSodium: 41mgPotassium: 143mgFiber: 2gSugar: 8gVitamin C: 0.8mgCalcium: 62mgIron: 1.1mg
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Want More Paleo + Vegan Ice Cream Recipes? Try One of These!
No Churn Double Chocolate Chip Cherry Ice Cream
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