Healthy cookie dough ice cream? That means you can eat twice as much, right?
Right???!!!
Is there anyone in this world who doesn’t love cookie dough ice cream? Melty vanilla ice cream with bite-sized pieces of soft, unbaked cookie dough packed into each creamy scoop. What’s not to love?!
At least, that’s what I was thinking yesterday as I devoured this cone.
And then went back for seconds.
Healthy Cookie Dough Ice Cream
(can be gluten-free)
Recipe found here: Healthy Ice Cream Recipes.
- 1 1/2 cups creamer (such as Silk) or canned full-fat coconut milk (see nutrition link below, for notes on a lower-calorie substitution)
- 1/2 cup milk of choice (or omit and increase the creamer or coconut milk to 2 cups)
- 1/4 cup brown sugar or coconut brown sugar (Agave or pure maple syrup will also work. I haven’t tried xylitol in this recipe.) (40g)
- 1 packet nunaturals stevia, or 1 extra tbsp of the sugar or agave listed above
- 1/8 tsp salt (don’t omit)
- 1/8 tsp baking soda (This is for flavor and can be omitted if desired)
- 1 and 1/2 tsp pure vanilla extract
- chocolate chips
Mix all ingredients (except chips) in a dish. Transfer to your ice cream maker. (I have a Cuisinart, and it took 15 minutes to turn the liquid into ice cream.) Mix in chips. Eat now, or freeze for 20 minutes if a firmer texture is desired. (Note: homemade ice cream has its best texture if eaten the same day it’s made.) If you don’t have an ice-cream maker, freeze mixture and then re-blend in a Vita-mix or Blend-tec. Or you can use a different ice cream recipe as the base and still make the following cookie dough recipe:
For the cookie dough:
(Alternatively to the recipe below, you could also use my recipe for Cookie Dough Truffles.)
- 1/3 cup plus 1/4 cup oat flour (70g) (You can probably sub a different flour; I’ve just not tried it and therefore can’t vouch for the results.)
- 1/8 tsp salt
- 1/4 tsp baking soda (for flavor)
- 2 tbsp brown sugar or coconut brown sugar (You can use xylitol; you’ll just lose that extra “cookie dough” flavor from the brown sugar) (20g)
- 1 tbsp plus 2 tsp xylitol or white sugar (21g)
- 1/2 tsp pure vanilla extract
- 2 tbsp plus 2 tsp milk of choice, or more if needed (40g)
- optional: 1 tbsp vegan butter or oil (vegetable or coconut oil) (14g)
Mix your dry ingredients very well, then add in wet and mix. Squish into a giant ball, then break off pieces and stir into the already-made ice cream base.
OK, it was this recipe that made me find your website! I’m not vegan, but try not to load my kids up with artificial additives, so was actually just looking for a “normal” cookie dough ice cream recipe since it is our favorite. Actually wasn’t expecting much when I figured out this was low-fat, but HOLY COW is this GOOD! My kids would tell me if anything was off, believe me, and they goggled it up as quickly as they would store bought. Yum, yum, yum. Now if healthy can taste this good…I’m a little addicted to your site and going to try all kinds of things. THANK YOU!!! You are talented, for sure!
I made this last night for the in-laws. I have to saw it wasn’t as good as pictured. Maybe because I used a different kind of milk? But the cookie dough bits tasted too flour-y to me and my husband. We froze the ice cream and will thaw it later to have as an afternoon snack, but I will probably not make this one again.
Omg finally someone like me! I absolutely hate avocado and cilantro, but yet everyone around me including my family loves them!
This ice cream looks great! can’t wait to try! I will have to wait until Sunday to make it since i gave up sweets for Lent. I came upon your website a few weeks ago and i love it! I am a grape and cherry tomato hater. I literally will gag if i eat one! i like big tomatoes though as long as they are chopped fairly small as i don’t like big chunks.
What makes this healthy? Thank you I am fasting so I just wanted to know:) I think your blog rocks!
If I don’t have full-fat coconut milk, but still want a creamy texture, would it work to just use regular coconut milk and then add some coconut oil in place of milk? Or would the coconut oil just harden to quickly?
I can’t stand True Foods ice cream and sorbets! The texture is ridiculous!!!! Fresh/raw dates also known as Khalal are something else I can’t tolerate! Oh papaya and persimmon! Not for me!!! The texture is weird to me my teeth hate it!
Hey! How many servings does this recipe make? It looks awesome! I want to make sure it isn’t too big of a recipe for my ice cream maker. How many cups/pints/quarts does it make? Please let me know!
It can be made in a basic Cuisinart ice cream maker. That machine holds about 1.5 quarts.
I would like to try this recipe.
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