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.
I’m rather convinced that it is impossible to dislike cookie dough iced cream 😉
I just posted about a healthy cookie dough ice cream recipe! Must be a hot summer day go to. 😛 Although your pictures definitely top mine. I was way too impatient to take pictures and eat it with it being so hot in my house…Oh well!
As far as what food I can’t seem to get myself to like….Coconut flour! I don’t know what’s wrong with me, but I see so many bloggers ranting and raving about it! Does anyone else think it tastes wheaty/bitter? Do you think I got a bad batch? What is it supposed to taste like?
Not crazy about coconut flour, either. Which is weird, because I love coconut. Funny flavor AND texture.
Wow this looks awesome. I’m a cookie dough fanatic & the cookie dough ice cream goes so fas t in my house. This is a nice and healthy alternative. Great job!
This may be a stupid question, but the only kind of ice cream maker we have is the kind u use rock salt and ice with. Would this recipe work in that kind of ice cream maker? I would love to make a huge, family-sized batch!
I read this post. I left the house. I went to Costco. I bought the Cuisinart ice-cream maker. I put the ring in the freezer, and tomorrow, I shall have this delicious recipe in my tummy!
UPDATE: I made this in my big ice cream freezer (with ice/ rock salt), and it turned out DELICIOUS! My dairy-loving husband said it was just as delicious as dairy ice cream. 🙂 Thanks for a delicious summer recipe!
love it love it love it. Making my second batch today!
I don’t have a ice cream maker, just my trusty kitchen aid food processor. I made the Ice cream base, excluding choc chips, than put into freezer over night. Once frozen, transferred it to food processor for a minute till smooth. Made cookie dough mixture, mixed in with ice cream base, ate far too much, and put the leftovers back into the freezer.
It re-froze really well too. I thought it may go a bit icy like some of my other ice cream attempts in the past have, but this was just as creamy and smooth after being in the freezer for a few days! Thanks for this amazing recipe Katie! I think I’ll have to give your other flavours a go now too 🙂
Update: Delicious and I have a new ice-cream maker for summer. Oh Katie , you’ve done it again!
This was just what I needed! My daughter is allergic to milk and eggs and is nursing so I can’t have any of it either. She is almost 2 now and I’ve really been craving ice cream, one of my all time favorite foods. I haven’t found any I really like at the grocery store and they are so pricey. Made this today and it was great! I must say your recipes have made things so much easier for me, I have loved all of them that I have tried! Thanks Katie!!!
I made just the cookie dough and it turned out wonderfully! I used 1/3 c oat flour as directed, but then subbed 1/4 c coconut flour for the remainder of the oat flour. Also I reduced the amount of sugar and I found it plenty sweet! And I didn’t use any oil or anything, it was perfect for me without it! Thanks Katie!