Paleo Cookie Dough Ice Cream (Vegan, Healthy) Recipes
This paleo cookie dough ice cream is a delicious healthy summer dessert recipe, loaded with rich cookie dough chunks and tender chocolate pieces. Considering how delicious this paleo cookie dough ice cream recipe is, it’s surprisingly easy!
Cuisine : American, Paleo, Vegan,
Recipe Yields : 5 cups
Prep time : 15 minutes
Cook time : 30 minutes
Keywords : chocolate, cookie dough, dairy free, easy, gluten free, grain free, ice cream, paleo, refined sugar free, summer, vegan,
- 1/2 cup raw cashews (soaked in water at least 6 hours if you don’t have a high-speed blender)
- 1/2 cup pure maple syrup
- 1 Tbsp. bourbon
- 1 14- ounce can full-fat coconut milk or cream (preferably cream)
- 1 tsp. vanilla extract
- 3 Tbsp. refined coconut oil (melted)
- 1 batch of my healthy cookie dough recipe
- 1/3 cup dairy-free chocolate chips (like Enjoy Life)
- 1 1/2 tsp. coconut oil
- high-speed blender
- ice cream maker
- loaf pan
- ice cream scoop
- Combine all ice cream ingredients in a high-speed blender and blend until completely smooth. Pour into an air-tight container and chill until very cold.
- Measure out 3/4 – 1 cup of the healthy cookie dough. Scoop out small balls with a teaspoon, roll them lightly, and freeze on a plate or baking sheet.
- When ice cream mixture is very cold, churn in an ice cream maker, according to manufacturer directions. Meanwhile, combine 1/3 cup chocolate chips and 1 1/2 tsp. coconut oil in a small bowl. Microwave in 30-second bursts, stirring very well in between each burst, until totally melted and smooth.
- When ice cream mixture has the texture of soft serve, after about 25-30 minutes, slowly drizzle in melted chocolate-coconut oil mixture, to create a chocolate chip swirl. After all chocolate mixture is incorporated, add in the chilled cookie dough bites. When well combined, scrape mixture into a parchment-lined loaf pan or other freezer-safe air-tight container. Freeze for 1-4 hours or until desired consistency.
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