Thank you for sharing!

I just couldn’t help myself. Once I made the vegan & paleo edible cookie dough, things just started tumbling around in my mind about the potential for this ice cream…I mean, who doesn’t love cookie dough ice cream?! And then, when you make it all good for you (ie. it doesn’t make me sick because it’s dairy-free and gluten-free), well, I really just straight-up can’t resist.

Ingredients for Vegan & Paleo Cookie Dough Ice Cream

• Ice Cream
  • 4 cans coconut milk
  • 1 cup powdered sugar
  • 4 tspn vanilla extract
• Cookie Dough
  • 1/4 cup loose brown sugar
  • 1/4 cup granulated white sugar
  • 1 1/2 tblspn coconut milk (the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup coconut oil, room temperature
  • 1/2 cup oat flour (or, you can be cheap and lazy like me and just use baby oatmeal cereal)
  • 1/4 cup dairy-free chocolate chips (homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that)

How to Make Vegan & Paleo Cookie Dough Ice Cream

To make the ice cream:

1. Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
2. Add the powdered sugar and vanilla to the coconut cream.
3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
4. Fill ice cube trays with the coconut cream mixture and freeze overnight.

To make the cookie dough:

1. Cream the coconut oil and sugars together.
2. Add vanilla, milk and salt and mix thoroughly.
3. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
4. Stir-in the chocolate chips.
5. Place in the refrigerator for at least 10 minutes to allow the oat flour to “set”.

Adding the two together:

1. Place the coconut cream ice cubes into a blender and mix together. You may want to allow them to melt just a tiny bit (15 minutes on the counter) to allow them a little bit of liquid so it doesn’t kill your blender.
2. Blend until mixture is smooth-ish.
3. Break the cookie dough into small bite-size chunks.
4. Stir cookie dough chunks into the ice cream.
5. Eat like there’s no tomorrow…LOL!

Yield: 4

Vegan & Paleo Cookie Dough Ice Cream

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Who doesn’t love cookie dough ice cream?! And then, when you make it all good for you (ie. it doesn’t make me sick because it’s dairy-free and gluten-free), well, I really just straight-up can’t resist.

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Ingredients

• Ice Cream
• 4 cans coconut milk
• 1 cup powdered sugar
• 4 tspn vanilla extract
• Cookie Dough
• 1/4 cup loose brown sugar
• 1/4 cup granulated white sugar
• 1 1/2 tblspn coconut milk, the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 cup coconut oil, room temperature
• 1/2 cup oat flour, or, you can be cheap and lazy like me and just use baby oatmeal cereal
• 1/4 cup dairy-free chocolate chips, homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that

Instructions

1. To make the ice cream:
2. Open your cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
3. Add the powdered sugar and vanilla to the coconut cream.
4. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
5. Fill ice cube trays with the coconut cream mixture and freeze overnight.
6. To make the cookie dough:
7. Cream the coconut oil and sugars together.
8. Add vanilla, milk and salt and mix thoroughly.
9. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
10. Stir-in the chocolate chips.
11. Place in the refrigerator for at least 10 minutes to allow the oat flour to “set”.
12. Adding the two together:
13. Place the coconut cream ice cubes into a blender and mix together. You may want to allow them to melt just a tiny bit (15 minutes on the counter) to allow them a little bit of liquid so it doesn’t kill your blender.
14. Blend until mixture is smooth-ish.
15. Break the cookie dough into small bite-size chunks.
16. Stir cookie dough chunks into the ice cream.
17. Eat like there’s no tomorrow…LOL!

Did you make this recipe?

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Thank you for sharing!