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.
Ooooooh, yes!! I can’t wait to make this. Yum!
I’m with you on the avocado – everyone seems to love it and you see it in smoothies, puddings, cakes, salads, sandwiches…. but I have never been a fan.
I’m also not a fish eater and most people find that odd too.
Katie & Ali, your comments about avocado make me so sad! But alas, I won’t take it personal :). Avocados are such a great food–for me, I love the creaminess. Sprinkle it with a little salt & put it on just about anything.
I’m not a picky eater, but there are a few foods I really can’t stand–clams, flan, meat (never liked the idea of chewing on flesh), egg drop soup, slimy noodles, seaweed in most forms. I’m vegan now so I don’t have to worry about eating most of these things on this list, fortunately.
I too have tried avocado’s and don’t understand the appeal other than the obvious health benefits. But then I happened to stumble on this recipe and it has, at least in part, changed my opinion of avocado’s. I think you will be in for pleasant surprise. My family loves them too and none of us are fond of avocado’s.
http://suite101.com/article/oatmeal-avocado-cookies-a115363#ixzz1pWfBLaTH
You can get by with less sugar than the recipe calls for, but I wouldn’t go more than 1/4 cup at a time. Also, you can easily substitute coconut sugar, date sugar, etc… for any or all of the sugar, but it will affect the taste a bit, though still good. I have made them with just the cinnamon as well as all the spices, but don’t necessarily feel like you taste the cardamom especially if the nutmeg is fresher. Good no matter how you bake them. One other thing I always do is put a little oil on a piece of saran wrap and press the cookies down before I bake them since the avocado doesn’t allow the cookies to spread out as much as the butter would.
As I was looking for this recipe, I noticed that there are other recipes out there that call only for avocado (no butter). I haven’t tried them, but I think if you don’t like avocado’s, this would be a good place to start. Hope you give them a try.
Carol – thanks so much for the recipe idea. I’ll definitely be looking into that. I often worry that some really great nutrients are missing from my diet because there are many foods and food groups I won’t touch (fish, seafood, limited greens) and the one try with avocado wasn’t impressive. But I like the idea of blending it into something so it’s not green and not detectable but I’m still getting the nutritional value. Thank you!!
Coconut! Can’t stand the taste, can’t stand the texture. Makes your site difficult sometimes! 🙂
Luckily, it’s also pretty easy to get around it in recipes most of the time.
I hear you on that I can’t stand it either esp the texture. Even if I have coconut milk in something my head tells me there are coconut bits in it lol. I can deal with refined coconut though just not virgin.
I love this idea! Cookie dough ice cream was my favorite as a kid.
Everyone seems to love baked potatoes… I cannot stand any sort of white potato. Weird, I know. But I love the sweet potatoes!
have you ever tried blue potatoes? i’ve only seen them in packs with red potatoes around here but i know people can get just blue ones elsewhere. they dont taste the same as regular ones and are rather good.
no… are they sweeter/less starchy?
I thought I was the only one who hates white potatoes and LOVES sweet potatoes! White potatoes don’t taste like anything, just whatever (usually unhealthy) stuff you load them up with.
Agreed! And their texture isn’t even as good!
they have a slightly sweet taste…not the same as sweet potatoes though. Im not really sure how much starch they have but they dont seem to sit as heavy as normal ones do.
This sounds amazing!! My kids would love this, thanks for sharing 🙂
I have to say cookie dough ice cream is my favorite! This looks delicious if only I had an ice cream maker :/ I am the same about avocado, eat it here and there… but still not quite convinced, but love cilantro, interesting about the gene though.
Yess!! Another Avocado hater! I loathe the stuff, any which way I can’t stand it. I also hate brussel sprouts & bacon, I know this is a vegan blog so meat is a given, but bacon just smells gross!! Thanks for the awesome recipe!
I have been trying to figure out how to make a good raw cookie dough for ice cream, thanks for a healthier option, as always!
I’m curious as to why the cookie dough bits need baking soda, since it’s only getting frozen into ice cream … ?
I don’t want to speak for Katie, but on some of her other cookie dough recipes she says to add it for taste. So it tastes more like legit cookie dough. Maybe that’s I?
it’s for the taste…baking soda adds a bit of a taste to cookie dough and cake batters so you see it in stuff like cake batter milkshakes too.
Whoa, that’s so weird – I never thought baking soda added any flavor! I thought it had a super-scientific function in baked goods … wow, learn something new every day!
In fact, forever I assumed it was the Cream of Tartar that gives Snickerdoodles their “punch” (tart/tartar?). But I read it’s the baking soda that gives it the punch and the cream of tartar that helps the cookies rise in the baking.
Eggplant. I try and I try. It is amazing how much I can’t stand it.
Lovely recipe! I have been eating a form of your ice cream pretty much nightly right now.
I’m not a fan of eggplant either. I don’t like the texture and it seems rather tasteless. But if you really want to find a reason to like it, try eggplant chips. I baked eggplant slices smothered with olive oil and pureed basil–they turned out great! You just have to get them to be crunchy.