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}
Ingredients
Ice cream:
- 1 15 oz can full fat coconut milk
- 1 1/2 cups coconut cream (this is the thick part of a chilled can of coconut) OR you can buy coconut cream on its own
- 1/2 cup pure maple sugar
- 1 Tbsp pure vanilla extract
- 1/8 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
- 1/2 cup dark chocolate chips or chopped dark chocolate, dairy free and soy free
Cookie Dough Version 2 (Tigernut Flour}
- 1 cup Tigernut Flour
- 3 Tablespooms pure maple syrup
- 2 Tablespoons refined coconut oil melted
- 1 tablespoon dairy-free milk of choice
- 1/2 teaspoon pure vanilla extract
- 1/8 fine sea salt
- 1/2 cup dark chocolate chips or chopped dark chocolate dairy and soy free
Instructions
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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.
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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.
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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.
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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
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Want More Paleo + Vegan Ice Cream Recipes? Try One of These!
No Churn Double Chocolate Chip Cherry Ice Cream
Strawberry Cheesecake Ice Cream
Espresso Chocolate Chip Ice Cream
Salted Caramel Swirl Ice Cream
Chocolate Almond Butter Cookie Dough Ice Cream
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I love cookie dough ice cream! Looks so delicious and perfect for the summer!
This looks amazing , when do you add the cookie dough?
Can’t wait to make this. My family will love this.
Just ordered an ice cream machine! Can the no churn recipes be made in the ice cream machine as well?
I made this and the ice cream was great. But, the cookie dough tasted like play doh and really strange and unappetizing. I am referring to the cassava flour one. Other than that, all your other baked recipes have been incredible. So I am sorry to post a bit of negativity but it just didn’t work out with the cookie dough part.
How is this recipe nut free if it ises almond flour and almond milk? It would do my son in….
My understanding is that almonds are not technically considered a nut, but are rather classified as “drupes”
Your insights are very valuable, thanks. URL