Indulge in a creamy, dreamy dessert without the guilt!
This Chocolate Chip Cookie Dough Ice Cream is entirely plant-based, dairy-free, and naturally sweetened, making it a healthier alternative to traditional ice cream.
Packed with fiber-rich coconut, protein from nut or tigernut flour, and antioxidant-rich dark chocolate, it’s perfect for a quick, satisfying treat that’s easy to make at home, ideal for everyday indulgence or meal prep-friendly dessert options.
Chocolate Chip Cookie Dough Ice Cream
Equipment
- 1 Ice cream maker (bowl frozen at least 48 hours)
- 1 High-Speed Blender
- 2 Mixing bowls (for dough and ice cream)
- 1 Spatula
- Measuring cups and spoons
- Freezer-safe container with lid
Ingredients
Ice Cream Base:
- 1 can 15 oz full-fat coconut milk
- 1 ½ cups coconut cream thick part of chilled can
- ½ cup pure maple sugar
- 1 Tbsp pure vanilla extract
- ⅛ tsp fine sea salt
Cookie Dough Version 1 – Almond Flour:
- 1 cup blanched almond flour
- 3 Tbsp coconut sugar or maple sugar
- 2 Tbsp refined coconut oil melted
- 2 Tbsp almond milk
- 1 tsp pure vanilla extract
- Pinch sea salt
- ½ cup dairy-free dark chocolate chips or chopped chocolate
Cookie Dough Version 2 – Tigernut Flour:
- 1 cup tigernut flour
- 3 Tbsp pure maple syrup
- 2 Tbsp refined coconut oil melted
- 1 Tbsp dairy-free milk of choice
- ½ tsp pure vanilla extract
- ⅛ tsp fine sea salt
- ½ cup dairy-free dark chocolate chips or chopped chocola
Instructions
- Prepare the Ice Cream Maker: Before starting, ensure your ice cream maker’s bowl has been in the freezer for at least 48 hours. This step is essential for achieving a smooth, creamy texture. Gather the paddle and lid so everything is ready. A well-chilled bowl allows the ice cream to freeze evenly while churning, giving a soft, scoopable consistency without ice crystals.
- Make the Cookie Dough: Choose your preferred cookie dough version—Almond Flour or Tigernut Flour. Almond Flour Dough: In a medium mixing bowl, combine 1 cup blanched almond flour with 3 tablespoons coconut or maple sugar. Add 2 tablespoons melted refined coconut oil, 2 tablespoons almond milk, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Mix thoroughly until a smooth, pliable dough forms. Fold in 1/2 cup dairy-free chocolate chips.Tigernut Flour Dough: In a separate bowl, mix 1 cup tigernut flour with 3 tablespoons maple syrup. Add 2 tablespoons melted coconut oil, 1 tablespoon dairy-free milk, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Stir until smooth and cohesive, then fold in 1/2 cup dairy-free chocolate chips. Cover the dough and chill for about 20 minutes until firm enough to scoop into small chunks.
- Blend the Ice Cream Base: In a high-speed blender, combine 1 can full-fat coconut milk, 1 1/2 cups coconut cream, 1/2 cup maple sugar, 1 tablespoon vanilla extract, and 1/8 teaspoon fine sea salt. Blend on high until the mixture is thick, creamy, and silky smooth. Scrape down the sides occasionally to ensure all ingredients are fully incorporated. Taste and adjust sweetness if desired. This will be the creamy base that freezes into a luscious, smooth ice cream.
- Churn the Ice Cream: Pour the blended mixture into the pre-frozen ice cream maker bowl. Turn on the machine and churn for about 20 minutes, or until it reaches a soft-serve consistency.The mixture should be thick but still scoopable, with a creamy, airy texture.
- Incorporate the Cookie Dough Chunks: Once the ice cream reaches soft-serve stage, gently fold in the chilled cookie dough chunks. If your ice cream maker allows, add them directly into the machine during the last few minutes of churning. Otherwise, transfer the ice cream to a mixing bowl and carefully fold in the chunks using a spatula. Ensure the chocolate chips are evenly distributed throughout the ice cream.
- Freeze Until Firm: Transfer the ice cream with cookie dough chunks into a freezer-safe container. Smooth the top, cover tightly, and freeze for about 3 hours until firm. If freezing overnight, it will become very hard; allow it to sit at room temperature for 10–15 minutes or in the fridge for 20–30 minutes before scooping to soften.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, making sure each serving contains bite-sized cookie dough pieces. For extra flair, sprinkle a few additional chocolate chips or drizzle with a touch of maple syrup. Enjoy this creamy, indulgent, yet wholesome dessert, which is dairy-free, vegan, paleo-friendly, and refined sugar-free, perfect for satisfying sweet cravings guilt-free.
Notes
- Use full-fat coconut milk and coconut cream for a rich, creamy texture; low-fat versions will result in icier ice cream.
- Chilling the cookie dough before adding it to the ice cream helps prevent it from melting into the mixture.
- For softer ice cream straight from the freezer, allow it to sit at room temperature for 10–15 minutes before scooping.
- Swap almond flour for tigernut flour if avoiding nuts; both options create a firm, scoopable dough.
- Use high-quality dark chocolate chips for the best flavor; ensure they’re dairy-free if maintaining a vegan version.
- The recipe is naturally sweetened with maple sugar or syrup, but you can adjust according to taste.
- Make sure the ice cream maker bowl is frozen for at least 48 hours to achieve a creamy, soft-serve consistency.
Chef’s Secrets For Perfect Texture:
The secret to creamy, scoopable ice cream lies in the balance of fat and liquid.
Using full-fat coconut milk and thick coconut cream creates a rich, luscious base that resists ice crystallization.
Chilling the cookie dough before adding it ensures the chunks maintain their shape and texture.
Blend the ice cream base thoroughly, scraping the sides to fully emulsify all ingredients, which helps achieve a smooth consistency.
Additionally, timing is key—don’t over-churn, as it can lead to icy ice cream, and always use a high-speed blender for the base to incorporate air and creaminess naturally.
Serving Suggestions For Maximum Enjoyment:
Serve this cookie dough ice cream in individual bowls or cones, topped with extra chocolate chips, shredded coconut, or a drizzle of maple syrup.
It pairs beautifully with warm fruit crisps or a chocolate lava cake for a decadent dessert experience.
For a lighter option, scoop onto fresh berries or slice a banana lengthwise and fill with ice cream for a vegan ice cream “split.”
This recipe also works well as a base for mini ice cream sandwiches—simply sandwich cookie dough chunks and ice cream between two vegan cookies for a crowd-pleasing treat.
Storage Tips To Maintain Freshness:
Store the ice cream in a tightly sealed, freezer-safe container to prevent ice crystals and freezer burn.
If possible, place a piece of parchment or plastic wrap directly on the surface before sealing to minimize air contact.
Ice cream will keep its best texture for up to 2 weeks; beyond that, flavor may slightly degrade.
When serving after long-term storage, thaw in the fridge for 15–20 minutes or at room temperature for 10 minutes to achieve optimal scoopability.
Avoid repeated thawing and refreezing to maintain creamy consistency.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a freezer-safe container and stir every 30 minutes for the first 2–3 hours to mimic churning.
This helps prevent large ice crystals and keeps the texture smooth. While it won’t be as aerated as machine-churned ice cream, it will still be creamy and delicious.
2. Can I use a different flour instead of almond or tigernut?
Absolutely. Oat flour or sunflower seed flour are great alternatives. Keep in mind that each flour absorbs liquid differently, so adjust the milk slightly if the dough feels too dry or too wet.
Chilling the dough before adding it to the ice cream is especially important with alternative flours.
3. How do I prevent the cookie dough from sinking?
Make sure the dough chunks are well-chilled and firm before folding into the ice cream. Avoid adding the dough too early in the churning process.
Folding them in at the last minute ensures even distribution and prevents the chunks from melting and sinking.
4. Can I make this recipe sugar-free?
Yes, you can substitute the maple sugar or syrup with a monk fruit or erythritol blend. Taste the base before blending to ensure it reaches your desired sweetness.
Some sugar alternatives may slightly alter the texture, so blending thoroughly is key.
5. How long will this ice cream last in the freezer?
For best flavor and texture, consume within 2 weeks. Beyond that, the ice cream may develop ice crystals or lose some creaminess. Always store in an airtight container, ideally with plastic wrap directly on the surface, to maintain freshness.
