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’ve also heard that to some people, cilantro tastes spicy. I don’t have any weird reactions to foods, I could put green onions and cilantro in everything I make, and I love avocados! I can’t believe a vegan wouldn’t like avocados! They’ve been my favorite thing since I was a kid! I love your blog, I’ve made several things off of it. I just can’t understand putting baking soda/powder and cream of tartar in things that aren’t getting baked. The taste of those ingredients to me is repulsive! I couldn’t stand the baking powder taste in those nature valley granola bars of yours!
I’ve heard that before about cilantro and genes, but I’m not sure how true it is. Cilantro used to taste like soap to me too… couldn’t stand the stuff (who want’s to eat soap??!!) So I just avoided it.. until one day last year I unintentionally had a dish with cilantro in it.. and it tasted.. NOT like soap anymore. Don’t know what changed or why, but I know like it quite a lot. Don’t love it, but I do like it. And absolutely no soap taste.
By the way, thanks for the Cookie Dough Ice Cream recipe. I came across your blog yesterday and tried your Vitamix chocolate-strawberry ice cream — DELICOUS!!!. Can’t wait to try this one.
I made this recipe, but added a very-well blended banana to the ice cream base, and because I don’t have an ice-cream maker, I stuck it in the freezer, and when it started to freeze, stirred it every 15 minutes or so. The result was the most delicious, creamy vegan ice cream I’ve ever had! Thanks so much for the recipe. I’ll definitely be making this one again.
Just made this tonight and it is great! I used white flour because it was all I had and it was delish. Thanks Katie! I love your site and look forward to your recipes!
Will a food processor also work for blending this?
Sorry, haven’t ever tried.
I have been drooling over your recipes.
Finally, my ice-cream maker arrived and I made this ice cream (My 16 year old son and I tasted and loved it). We did add a bit more oat flour to our cookie dough and we used 1 cup cream 1/2 cup coconut cream and 1/2 cup lactose free milk (for our liquids). We also added m&m as the choc chip we had at home are gross. Subbed maple syrup for the sugar. Left brown sugar in the cookie dough.
Now my family can enjoy home made.
I have been dreaming about cookie dough ever since I read this recipe. I finally made it tonight and OMG – truly delicious! I didn’t make the ice cream, just the cookie dough. Let me just say it’s dangerous to have a bowl of this laying around and it didn’t last long!
Does the Coconut Milk give a really strong coconut flavor?? Or Can u use something like heavy cream? I’m just really curious before I buy any. Esp bc my Son has just had to go GF and I’m looking for alternatives…
THANKS! : )
It doesn’t really have a huge coconutty flavor with the coconut milk… But you could always try creamer if you’re worried.
This is really good! It reminded me of Ben & Jerry’s Oatmeal Cookie Chunk so I added cinnamon to the base and it was perfectly addicting!
This makes no sense:
1 tbsp plus 2 tsp xylitol or white sugar
You just add 1 tbsp and 2 tsp of either xylitol or white sugar.