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 can’t get into avacado either! it actually makes me feel sick.
This looks delicious – and perfect for these hot days. Thank you so much!
I am one of the few nutjobs out there who hates cheesecake. I really don’t like cream cheese in anything . . . I should probably just hang out with more vegans so I can feel normal.
I also hate mustard.
I am a nutjob as well 🙂 yay for cream cheese hating!
It took me several times of eating cilantro before I learned to enjoy it. The first few times I had avocados I found them detestable. I have since learned to like both things as well as onions, bell peppers, and ripe heirloom or roma tomatoes. I still hate all types of olives, mushrooms, and any sort of eggplant/okra.
Yum! Cookie dough ice cream is AMAZING and I’m sure homemade is even better!
I’ve never been a fan of dates/raisins/thingies in desserts. I’m learning to cope with them as an adult, but for some reason just naturally never liked them chopped up in cakes or cookies!
I am sooo excited to try this cookie dough ice cream…I am totally addicted to genius blondies (of course I always undercook them + add lots of giradelli dark chocolate chips + ice cream). Now I can have a healthy cookie dough ice cream. As for question of the day I HATE coconut. I always want to try your recipes with coconut butter but I am afraid to splurge on it since don’t know that I will like it. Is the flavor of coconut really strong? And would you suggest a substitute for your 3 ingredient chocolate bars for those who strongly dislike coconut? 🙂
Not.. Katie, but I have an idea for a substitute for the coconut – cacao (cocoa) butter. I think it’s kinda similar to the coconut so .. it should work. It’s just an idea.. I’ve been wanting to try it(I have not tried it!) for some time now.. I’ve been reading things here and there.. so I think* it will work. I hope this helps 🙂
Thanks!!! I will have to give that a try!
Totally with you on the avocado and cilantro. ICK. And imagine how it is when my mother combines the two. My family LOVES avocado like nobody’s business… so I live with having barf bags readily available. After years of witnessing my guac-loving family, I am a MASTER in the art of discreet puking. I know… TMI.
p.s.- has anyone else, when on a plane, tried poking a hole in the bottom of the person sitting next to you’s barf bag? Quality entertainment, people.
OK.. What is creamer???? I have no idea!! In the UK over here and I’m pretty sure I’ve not seen it anywhere :O can anyone please help??
Jade C.
Like what people use in coffee! It’s milky but way thicker / more fat. You can just use coconut milk for the ice cream, though!
Thaks, Alanna 🙂
Don’t suppose you know, does it make the ice cream taste coconutty at all??
It doesn’t taste exactly like regular milk, but I don’t think it’s overly coconutty in flavor. Adding vanilla extract helps, too. 🙂
Okay, this is the BEST thing I’ve seen all week. I am trying this on the weekend. Maybe twice.
I showed the campers your website. They were amazed and are very willing to try some when they get home from camp. Spreading the word about the Healthy Dessert Blog, lady!!!
Thank you, Dara. That means the world to me :).