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.
Amazing you posted this today. I have been thinking about ice cream all day! I just saw a vegan recipe in the July/Aug. Vegetarian Times for my favorite flavor…Mint Chocolate Chip…with Hot Fudge! Mmm! I wondered if you had ever posted a recipe for vegan ice cream. And here it is! I will have to try your recipe. I would recommend to everyone to skip the Agave and use pure raw unprocessed honey or at least regular honey. You’ll find it much healthier after reading this article on the “processing” of Agave: http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx
Honey is not vegan, though!
But there is pure raw agave, too! And they have rice syrup now, which is also great for healthy sweetening!
And don’t forget about maple syrup 🙂
Stuffing. Can’t.handle.it! Also, I always wanted cookie dough ice cream to be made with a chocolate base. As a kid, I was disappointed with anything vanilla. I know, call me crazy. But stuffing is just wet soggy bread to me. ugh! I love your lentil stuffing recipe though!
Ooo, I forgot about stuffing. It is super yucky!
wow I LOVE avacado and cilantro! I could seriously wear a perfume made of cilantro, I think it is the best smell in the world! haha but as far as food I don’t like… I can’t say I really hate them, but i don’t like papaya at all, and I’m not the biggest fan of melons.
mmm this recipe looks delicious! can’t wait to try it 🙂
I *HATE* soy…any type, any form, in any thing!! I can ALWAYS taste it, no matter what it’s mixed with. I’m not vegetarian or vegan yet (working on it slowly!), but I think I may have a more difficult time than others simply because so many vegan/vegetarian versions of “regular” food is made with soy. Other than that, I also can’t stand any type of squash (except pumpkin, if it’s sweetened), mango, and tea…ugh, I can’t stand any type of tea!
Besides all that, I just have to say that I love your blog, Katie! I just found you about a week ago and have already tried a few of your recipes and LOVED them…especially the ones with chocolate in them! Haha! 😉
Aw thanks, Virginia.
Don’t give up hope! They seem to be coming out with soy-free versions of more and more veg products these days. When I started out, there was just soy ice cream and soy yogurt and soy burgers (and non-soy milks were harder to find). But now they’re offering coconut-based, cashew-based, almond-based… the variety expands every day :).
Hey Katie!!
I’ve been reading your blog for about 6 months now (around the time i switched from vegetarian to vegan) and I really look forward each day to seeing your new and healthy dessert creations! But tonight, as I am eating a bowl of instant microwave grits, a thought occurred to me: Would it be possible to make some delicious dessert using grits? So, I tried it out- cinnamon and stevia, cocoa powder and sugar, all different combinations, and i think it was pretty good! But I figured you could do something truly delicious with grits so I though I’d tell you and see if you thought it was possible/ a good idea or useful ingredient!
Much love!! And good luck 🙂
I bet you could use them in place of some of the oatmeal recipes. The cooking times and milk amounts would probably differ, but you could use the same basic flavor ideas :).
Aw, this recipe takes me back to 6th grade when my best friend and I used to walk to the ice cream shop after school for cookie dough milkshakes 🙂 Might have to recreate one of those with this recipe!!
I keep trying cheesecake thinking I’ll like it, but it’s just not happening. Ah, well–my health is probably better for it!
I cannot wait to try this recipe! Cookie dough ice cream is one of my top 3 fave foods!
Katie, did you actually make this in your vitamix or the ice cream machine? Would be great to know…
I simply can’t stand olives! Olive oil in salad and stuff like that is fine, though…
Apart from that anything vegan is fine for me 😉
Yes, it works both ways.
this looks so good! I personally cannot stand watermelon… not American according to my parents!
Hey Katie! Do you ever eat quinoa? Have any good quinoa recipes?
It’s strange: I like quinoa sometimes when restaurants prepare it, yet it always turns out weird when I cook it myself. I think I need more practice or a better recipe for how to cook it!
Try cooking your quinoa like this.. I use this method from Tastespace and it comes out perfectly fluffy every time 🙂 :
http://tastespace.wordpress.com/2012/05/02/quinoa-with-caramelized-onions-and-zucchini/