Cookie Dough Ice Cream

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Cookie dough ice cream reminds me of childhood. I ate A LOT of ice cream when I was a kid. Health food was not part of my vocabulary. I mean, was it part of anyone’s vocabulary in the 90s? If it was for you then you were a pioneer of your time. Me…not so much. I STUFFED my face with sugar. Especially at those ice cream shops where they made the ice cream in front of you on one of those marble slabs. You would pick your ice cream, then add your fixings like COOKIE DOUGH, and they would smash it all together until it become this ever-so-slightly melted chunky ice cream mess. It was magical. I think I have a lady boner just thinking about it.

Did I really just say lady boner?

PaleOMG Cookie Dough Ice Cream

What I’m trying to get at but continue to get distracted by with thoughts of cookie dough and lady boners is the fact that we shouldn’t have to give up cookie dough ice cream now that we are more health conscious. Sure, sugar is bad for you and we need to stay away from it most of the time, but all life calls for a little celebration sometimes. Especially a celebration that includes cookie dough that is grain-free and tastes like magical unicorns. And now that we finally have summer temps (well, not us…it snowed in Denver last night), ice cream is now a daily life staple. That’s how summer works, right? You get a warm day and you eat your bodyweight in ice cream? That’s how my life works, at least.

PaleOMG Cookie Dough Ice Cream

Speaking of magical unicorns, I leave for France soon!! Two more days! Are there magical unicorns in France? When it comes to magical desserts, pastries and anything else the French make to eat, yes, yes there are magical unicorns there. I’ve been really trying to stay away from alcohol and sugar at home, but since pastries and wine are a way of life in Europe (from what I’ve been told since I’ve never been!!), I’m going to have to throw those goals out the window for a week and embrace the lifestyle. I even messed up my flights so I’ll be there a day early and embracing the sugar an extra 24 hours. I’m annoyed with myself for screwing up my flights. That’s something my husband would do…and has already done twice before…but not me. I’m suppose to have my sh*t together. I guess you just start to lose it at age 31. My youth has left me.

PaleOMG Cookie Dough Ice Cream

We also just booked a trip to Key West this month!! I should really look back over those flight details. One of our friends use to live there and now lives not far from there so we are taking a little trip to visit him and visit the ocean. Since my husband is currently unemployed and enjoying his summer for once in his life, we are trying to fit in as many friend visits as possible before he gets a new job. I kind of wish he could stay unemployed forever. He’s so damn fun right now! Anywho, you guys gave me lots of French pastry recommendations the other day on the blog…now I need Key West restaurant recommendations! And South Beach Miami restaurant recommendations. If you could just plan my itinerary, that would be greeeeeat. And double check my flights.

PaleOMG Cookie Dough Ice Cream

The only thing that sucks about traveling so much this month is the fact that I don’t get to snuggle with my pup every morning. Or eat cookie dough ice cream while in my pajamas watching episodes of The Office for the 1600th time. How does that show never get old? I guess it’s just like ice cream – you never lose a taste for it. And if you do, you’re dead to me. Now excuse me, I have a suitcase to fill and a minor panic attack to have. Traveling is stressful.

PaleOMG Cookie Dough Ice Cream

Cookie Dough Ice Cream

0.0 rating
PREP 10 minutes
COOK 10 minutes
TOTAL 50 minutes
Yields 2 pints

INGREDIENTS :

For the ice cream base

For the cookie dough

DIRECTIONS :

  1. Place coconut milkmaple sugar, vanilla extract and vanilla bean paste in a saucepan over medium heat. Cook for 8-10 minutes to reduce and thicken slightly. Remove from heat and pour into a shallow dish then place into the freezer to cool for 10-15 minutes, until completely cooled.
  2. While the ice cream cools, make the cookie dough - Use a hand mixer or stand mixer to cream together softened coconut oil (ghee or butter), sugar and vanilla extract until combined.
  3. Slowly add the cassava flour while the mixer is running until all of the flour is combined. Then fold in salt and chocolate chips.
  4. Place a piece of parchment paper down on the counter and scoop the dough into a ball, place another piece of parchment paper down on top then use a rolling pin to roll out the cookie dough into one flat sheet, about 1/2 inch thick. Place in the fridge to cool for 10 minutes then use a sharp knife to cut the sheet into small pieces - I cut sheet into 6 strips then another 6 strips cutting in the opposite direction to create 24 squares. 
  5. Pour the cooled ice cream mixture into ice cream maker and follow directions for that specific ice cream maker. Once mixture has churned and thickened, add then cookie dough pieces, leaving a few pieces behind for topping.
  6. Eat as soft serve straight from the ice cream maker OR pour soft serve ice cream into a bread pan and place in the freezer to harden for 2-3 hours. Remove from freezer about 20 minutes before serving, then scoop and serve!

by

INGREDIENTS :

For the ice cream base

For the cookie dough

DIRECTIONS :

  1. Place coconut milkmaple sugar, vanilla extract and vanilla bean paste in a saucepan over medium heat. Cook for 8-10 minutes to reduce and thicken slightly. Remove from heat and pour into a shallow dish then place into the freezer to cool for 10-15 minutes, until completely cooled.
  2. While the ice cream cools, make the cookie dough - Use a hand mixer or stand mixer to cream together softened coconut oil (ghee or butter), sugar and vanilla extract until combined.
  3. Slowly add the cassava flour while the mixer is running until all of the flour is combined. Then fold in salt and chocolate chips.
  4. Place a piece of parchment paper down on the counter and scoop the dough into a ball, place another piece of parchment paper down on top then use a rolling pin to roll out the cookie dough into one flat sheet, about 1/2 inch thick. Place in the fridge to cool for 10 minutes then use a sharp knife to cut the sheet into small pieces - I cut sheet into 6 strips then another 6 strips cutting in the opposite direction to create 24 squares. 
  5. Pour the cooled ice cream mixture into ice cream maker and follow directions for that specific ice cream maker. Once mixture has churned and thickened, add then cookie dough pieces, leaving a few pieces behind for topping.
  6. Eat as soft serve straight from the ice cream maker OR pour soft serve ice cream into a bread pan and place in the freezer to harden for 2-3 hours. Remove from freezer about 20 minutes before serving, then scoop and serve!

by


PaleOMG Cookie Dough Ice Cream


PaleOMG Cookie Dough Ice Cream

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Cookie Dough Ice Cream”

  1. Yes!!! thank you so much for this! This is going to be amazing!!! You are right, cookie dough ice cream was always the best thing to get. Eating raw cookie dough always felt so good because you felt like you were doing something so “wrong” (by eating “raw” egg) but so right.

    I do not have an ice cream maker, do you think that if I just leave the mixture in the loaf pan that it will be fine or do I need to go out and buy an ice cream maker (I have no objection to buying more kitchen appliances!!)?

    Thank you for a great way to start off a great summer! Enjoy France and all the sugar, bread, wine, cheese, and shopping!!

  2. Hillary Gras

    This looks so dreamy!!! Where did you find vanilla bean paste? That also sounds amazing…

    SO MIAMI. Must do for brunch – trust me here. Amara at Paraiso. Waterfront views. Amazing.
    https://amaraatparaiso.com/

    GO there and tell me what you ate, in detail.

    Thanks Juli!!!!

  3. We LOVED Key West…we went there for our honeymoon three years ago!! If you want legit Cuban food, go to El Siboney. It’s the freaking bomb! For sure get a cuban coffee when you’re there. If you are into key lime pie, go to Blue Heaven. It’s got a cool outdoor area to chill/listen to music…for crepes/really delicious breakfast option check out La Creperie French Cafe, and finally for yummy tacos, we enjoyed Andy’s Cabana…looking back I guess we ate a shit ton while we were there, but it was SO GOOD. Enjoy your trip!!

  4. Lady boner – spot on with this post & those pics! Looks amazing!

    Key West recommendations: Blue Heaven and also Sarabeth’s. Both amazing!

  5. Ok, you got me – I had to buy an ice cream maker after seeing this delish recipe! Also, FYI the one you have a link to is on sale for $42, and I get it tomorrow! Happy Mother’s day to ME 🙂

  6. I second Teresa’s recommendations of blue heaven, el siboney, the French crepe place has gluten free. Tacos I love amigos on the corner of Duval and green st. Homemade corn tortillas and the best Mexican street corn I have ever had!! For Italian mangia mangia. They have gluten free pasta or zoodles

  7. Ahhh Key West is my favorite place!!! I HIGHLY recommend getting a cortadito from the Cuban Coffee Queen and a Key Lime Colada from the Southernmost Beach Cafe (seriously most delicious cocktail I’ve ever had, and it’s even better if you’re drinking it pool side). There’s also a restaurant called Latitudes on an island right off of Key West. You take a ferry there and can watch the sunset while eating dinner – MAGICAL and the food is so good. You definitely need a reservation but it’s so worth it. I hope you have the best time!!

  8. We live in Switzerland now so if you are going to a specific place in France, happy to give suggestions. In Key West, there is nothing better than The Raw bar. Nothing fancy but pure delight. We used to get off the airplane and go straight there before checking in…just took our bags with us because we couldn’t wait. Get the oysters Rockefeller (to die for) and conch fritters. Neither are paleo but so worth it!

  9. Shelly Flores

    Love ALL your posts -Little Pearl is one of my favorites in Key West – safe travels and thank you for giving me yet one more excuse to make dessert tonight!

  10. Hi Juli! Do you have a good substitute for the cassava flour in the cookie dough recipe? Both the ice cream base and cookie dough sound freaking AWESOME to create! I am obsessed with both vanilla ice cream and cookie dough. These definitely will feed my cravings but in such a wholesome way!

  11. This is probably a super annoying question but I’ma ask it anyway bc it doesn’t seem QUITE as bad as the people who ask about subbing almond flour for coconut flour lol.

    Do you think heavy cream would work instead of coconut milk?

    My stomach just kind of revolts anytime I use coconut milk in anything.

    Both are super high fat so I figured…maybe?? If so would you try it as a 1:1 sub, or maybe less Heavy Whipping Cream???

    Or just tell me to f*ck myself if this is not okay to ask. LOL ?

  12. This is AMAZING! I can’t do dairy or gluten anymore (it’s a new thing for me) – this hits the spot! I did scrape a real vanilla bean since I didn’t have the paste and I used coconut sugar. Worked great. Thank you!

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