Chocolate Chip Cookie Dough Ice Cream
A healthier take on a classic dessert, this Chocolate Chip Cookie Dough Ice Cream blends creamy coconut-based ice cream with bite-sized edible cookie dough chunks. Fully vegan, paleo, and refined sugar-free, it’s a guilt-free treat that’s easy to make at home and perfect for satisfying your sweet tooth.
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.
