Chocolate Chip Cookie Dough Ice Cream

There’s nothing like homemade ice cream.

Except when your gut microbes pipe up and remind you that unfermented dairy is still a hard no. Waaaaaah.

Which means you either have to skip ice cream entirely (not happening) or get creative. Anyone who’s been Paleo or dairy-free for more than sixteen seconds has probably tried coconut milk ice cream — which, yes, I adore. But sometimes you just want to play mad scientist in the kitchen and see what else is possible.

After making my Paleo Vanilla Coffee Creamer the other day, it hit me: this could make a killer non-dairy ice cream base. Creamy, rich, with just enough fat to get that proper mouthfeel. And judging by the absolute frenzy on my Facebook page poll (who knew ice cream could cause such chaos?), I knew I had to make several varieties to keep you ice cream lovers happy.

So, first up: Chocolate Chip Cookie Dough Ice Cream — completely dairy-free, cashew-based, and absolutely loaded with gluten-free, egg-free cookie dough nuggets. It’s indulgent without being heavy, sweet but not cloying, and the texture? Honestly dreamy.

And yes, for the dairy people among you, I’ve got something coming your way too — next up is a lemon custard ice cream that you’re going to want to eat straight from the freezer. But first, let’s celebrate this luscious, scoopable, dairy-free triumph.

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

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Ingredients Method

Ingredients

  

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
• 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

Method

 

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.)

For the Cookie Dough

1. In a bowl, stir the coconut flour, rice flour and salt together.
2. Using a fork, blend in the shortening and butter (or more shortening) until well blended. Your dough will be crumbly at this point.
3. 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.
4. Roll the dough into tiny balls and set on a cookie sheet. Chill in refrigerator.