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.
Just wanted to let you know I tried this today and it was wonderful. Everyone loved it, but I wanted to tell you too that I used white whole wheat in place of the oat flour. I didn’t know if anyone else had tried this. Everyone really liked it and ate it up, but I think it would probably be better with the oat flour (I didn’t have any and didn’t feel like making any, plus I wanted to see if it would work with white whole wheat because oats sometimes bother me). Anyway, the flavor was very good, but it was a little gooey like bread dough in consistency rather than cookie dough if that makes sense. It still tasted great and like I said everyone ate it without complaint. Just wanted to let you and others know in case anyone else wanted to try it with whole wheat. Maybe spelt would work better? Thanks for the great recipe!! Will definitely be making again!!
Thank you for trying it!
Yes, definitely www flour would make it more gummy. Not sure about spelt flour… I think maybe a gf flour would be better, due to the lack of gluten to make it gummy? Maybe almond flour? That’s just an idea, though. I haven’t tried it.
Just thought you’d like to know, your chocolate fudge pie got linked in Time Magazine online here:
http://healthland.time.com/2012/07/06/15-guilt-free-ways-to-indulge-in-chocolate/?iid=hl-article-mostpop1
Congrats, I hope even more people discover your amazing recipes! 🙂
Also, Happy (Early) National Chocolate Day!
Thank you so much, Namachan! That pretty much made my day :).
This looks so good! I love your ideas! 🙂
Check out my blog @ bakingblissful.blogspot.com
Awwwwwwwwhhhhhhhhhhhhhh!!!!!! Katie, I love you. <3 <3 <3
Um, this looks AH-mazing! I cannot wait to test this out tomorrow! Thank you for all of the great recipes!!
Did I miss the Vita-mix giveaway winner post?
oh Katie, this looks fabulous!! what a perfect treat for a hot day!
I couldn’t think of anything more disgusting than eating raw cookie dough! But after reading your post I’m starting to come round to the idea 🙂
HOLY. MOLY. This recipe is amazing. I made it using all Silk creamer and was pleasantly surprised at its yumminess. My cookie dough was originally a bit gooey – perhaps the optional tbsp of coconut oil I added? – but I kept adding more oat flour and brown sugar until it was the consistency I wanted. And of course, I had to keep testing it to make sure it still “tasted right”… and ooooooh, baby, it did!! The final combo was mind-blowingly fantastic.
Thank you for such a DELICIOUS recipe! Can’t wait to try your other ice creams!
I’m not a big fan of coconut – I try to like it but something about the texture is just not right for me…& coconut water! I have tried every flavor (& suffered through it whether I liked it or not – it’s pricey!!) but the only flavor I like is chocolate. Prob bc the chocolate flavor disguises the coconut flavor 🙂