Who wants a bite of this healthy chocolate chip cookie dough ice cream? Dairy free, vegan, paleo, gluten free and keto friendly of course!
This chocolate chip cookie dough ice cream is so delicious and refreshing – especially for these hot summer days. I simply whipped up some vegan vanilla ice cream and added chocolate chips and my edible cookie dough. It’s perfection in a dish if you ask me!
Interested in trying it out? Here’s the recipe!
Ingredients:
1 (14oz) can full fat coconut milk
1/4 cup liquid sweetener of choice (maple syrup, honey, or a keto approved liquid sweetener – see notes below)
2 tsp vanilla extract
1/4 tsp salt
chocolate chips
bite sized pieces of edible cookie dough (recipe below)
Edible Cookie Dough:
1/4 cup coconut flour
1/2 cup almond flour
1/4 cup dairy free milk
3-4 TBS maple syrup or honey (or use liquid stevia +3-4 TBS dairy free milk for a keto version)
2 tsp vanilla extract
1/4 cup chocolate chips or cacao nibs (I use Lily’s Sweets chocolate chips)
1/8 tsp salt
Directions:
Mix all ingredients in a medium sized bowl until well combined.
Using your hands, form little cookie dough balls and freeze until adding to the ice cream mixture.
Ice Cream Instructions:
Measure all your ingredients.
Blend your coconut milk, sweetener, vanilla extract and salt in a high speed blender or whip in a large bowl with an electric mixer.
Taste your ice cream mixture and add more sweetener or vanilla extract if desired. Add your chocolate chips and frozen bite sized pieces of edible cookie dough.
Transfer your mixture to a freezer friendly dish (with a lid) and freeze for 6-8 hours. If you have an ice cream maker, you could transfer the mixture now and use that instead of freezing.
Remove from the freezer after 6+ hours and let it sit out for 5-10 minutes before scooping.
Serve and enjoy! Freeze any leftovers for later!
Notes:
Use a sugar free, liquid sugar replacement to keep it keto (if it’s not a 1-1 replacement, adjust accordingly)
Use sugar free chocolate chips to keep it keto and dairy free chocolate chips to keep it dairy free/vegan! My favorite brand is Lily’s Sweets!
Use a high quality canned coconut milk brand to avoid an icy ice cream consistency.
