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Chocolate Chip Cookie Dough Ice Cream


There’s nothing like homemade ice cream.

Except when your gut microbes tell you that you can’t eat unfermented dairy. Waaaaaah!


Then you have to figure out other ways to make ice cream. Anyone who has been Paleo or dairy-free for more than sixteen seconds has definitely tried coconut milk ice cream, which I love! Sometimes though, you just want to experiment, right?! Maybe it’s just me. Sometimes I miss the opportunities that arise when you work in a commercial kitchen. You just get to experiment a lot more often, and it doesn’t cost you any money either, which is nice. So after making the Paleo Vanilla Coffee Creamer the other day, I realized that it would probably make a very good non-dairy ice cream base. And seeing as my informal Facebook Page poll went crazy with comments, I knew I was going to have to make several different varieties of ice cream to satisfy all you closet ice cream lovers!


So this Chocolate Chip Cookie Dough Ice Cream is first up, a non-dairy, cashew-based ice cream that is chockablock full of little bits of gluten-free, egg-free cookie dough! Next up will be a Lemon Custard Ice Cream that I think all you dairy fiends will enjoy. But first, let’s get on with the dairy-free variety!


I’ll be away this weekend on a family camping trip, but look forward to next week, where I will be doing a week (or MORE!) of giveaways!

We’re talking some serious brands too. KMaeCags, Fitness Town, Lavazza, Magnum Nutraceuticals, Carrington Coconut Oil, O.N.E Coconut Water, Food Network, plus copies of both of my cookbooks and some BIG surprises that I’m not giving away just yet!


One year ago: Chocolate Chip Plantain Cookies
Two years ago: Raw, Vegan and Gluten-Free Cashew Dip
Three years ago: Salt Roasted Beet Salad
Four years ago: Strawberry Shortcakes
Five years ago: Fresh, Homemade Almond Milk

Chocolate Chip Cookie Dough Ice Cream

Rating: 51

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 5 cups

This ice cream is rather unsweet (I like it that way) but if you do want a sweeter base, try adding 1/3 cup honey or maple syrup to the ice cream base before freezing. Make the recipe as is, taste it, then adjust sweetener based on your preference.


    Ice Cream Base
  • 2 cups raw unsalted cashews
  • 2 cups water
  • 1/4 cup coconut oil (melted)
  • 2 tbsp vanilla extract (or seeds from two vanilla beans)
  • 2 pinches of sea salt
  • For the Cookie Dough
  • 1/4 cup coconut flour
  • 2 tbsp rice flour
  • 1/4 tsp sea salt (heaping)
  • 2 tbsp shortening
  • 2 tsp butter (or use more shortening for a vegan dough)
  • 2 tbsp unsweetened almond milk
  • 1 tbsp vanilla extract
  • 2 packets stevia
  • 3 tbsp mini chocolate chips (like Enjoy Life)


    For the Ice Cream Base
  1. In a high speed blender, blend the first two ingredients on high speed for 30 seconds.
  2. Add the remaining ingredients and blend again for another 30 seconds. Place in a glass or metal dish and chill in refrigerator for at least 2 hours.
  3. Once chilled, place in an ice cream maker and follow manufacturer's instructions. Gently stir in cookie dough balls once at the soft serve stage and freeze for 2 hours. Serve. (If the ice cream is frozen for longer than 4 hours, it will get very hard. Simply remove from freezer 10-15 minutes in advance before scooping.)
  4. For the Cookie Dough
  5. In a bowl, stir the coconut flour, rice flour and salt together.
  6. Using a fork, blend in the shortening and butter (or more shortening) until well blended. Your dough will be crumbly at this point.
  7. Add the almond milk and vanilla extract and combine until you have a doughy consistency (like play dough). Finally, stir in the stevia and chocolate chips.
  8. Roll the dough into tiny balls and set on a cookie sheet. Chill in refrigerator.


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