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! Bound to become a family fave. Save this recipe for later with Pinterest.
I don’t know who decided to stir tender bites of chocolate chip cookie dough into rich vanilla ice cream, but I’d like to shake their hand. Whoever they are. Wherever they are. I need to meet this person.
There’s something about that creamy vanilla base with the chewy chunks of cookie dough that make it a safe bet in almost any situation. How can you go wrong? Answer: you just can’t.
I recently shared my recipe for a healthy cookie dough that’s paleo and vegan, making it safe to eat by the spoonful (On the couch. In pajamas) and knew I just had to turn it into a paleo cookie dough ice cream. But there were a couple prerequisites to this recipe:
- There had to be tons of cookie dough bites in there. No skimping!
- The base should have extra chocolate bites, because… because.
- It should be rich and creamy and shouldn’t taste vegan, paleo, or healthy. But it needed to be vegan, paleo, and healthy, of course.
The paleo cookie dough ice cream recipe that came out of this dreamlike state, envisioning myself with a pint of the stuff balanced on my belly, was way beyond what I was expecting. The tender cookie dough bites! The creamy vanilla base! The tender little chocolate pieces swirled in there! Ugh, I just can’t get enough.
The most surprising part of the whole thing is that this vegan cookie dough ice cream recipe is actually quite easy to make. You simply stir together the healthy cookie dough recipe, scoop it out into little teaspoon-sized balls, blend a few things together in your blender, then freeze. Tumble in the little chilled cookie dough balls, and you’re set. Healthy summer dessert perfection.
You’ll love this paleo cookie dough ice cream recipe, because no one would know it’s dairy-free or refined-sugar-free! The base is oh so creamy and rich, perfectly sweetened, and positively loaded with those highly sought-after cookie dough chunks. You might have to hide it from the kids to get any yourself, though… fair warning.
Variations
Stir in regular chocolate chips instead of the chocolate swirl mixture for a chunkier ice cream.
Skip the chocolate swirl altogether if you prefer a super traditional chocolate chip cookie dough ice cream.
I’m allergic to nuts. Can I skip the cashews?
You can, but it won’t be as creamy or delicious. If you’re allergic, though, substituting coconut cream (the white part of a can of coconut milk) should work fine!
Can I skip the bourbon?
You can, but the ice cream won’t stay as soft and creamy after freezing for a while. It’s a very small amount and really helps deepen the flavor, too!
Where can I find dairy-free chocolate chips?
I can find Enjoy Life chocolate chips at my local Sprouts and Whole Foods. Sometimes even a well-stocked standard grocery store!
Help! My ice cream didn’t reach that “soft serve” texture after freezing in the ice cream maker.
Almost certainly, your ice cream maker bowl was not cold enough. Make sure you freeze it at least 12 hours, preferably 24, in a freezer that’s not overly full. Make sure your ice cream mixture is very cold before churning, too.
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Paleo Cookie Dough Ice Cream (Vegan, Healthy)
Ingredients
- 1 batch of my healthy cookie dough recipe
- ⅓ cup dairy-free chocolate chips like Enjoy Life
- 1 ½ teaspoon coconut oil
Ice Cream Base
- ½ cup raw cashews soaked in water at least 6 hours if you don’t have a high-speed blender
- ½ cup pure maple syrup
- 1 tablespoon bourbon
- 1 14-ounce can full-fat coconut milk or cream preferably cream
- 1 teaspoon vanilla extract
- 3 tablespoons refined coconut oil melted
Instructions
- 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 ¾-1 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 ⅓ cup chocolate chips and 1 ½ teaspoon 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.
Notes
- Freeze for 1-4 hours or until desired consistency.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
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Cheyenne says
The taste is great, but in the ice cream base there have formed some oily clumps, which makes the structure kind of weird. Was there supposed to go coconut oil in the base (besides from the swirl)? Or did I just misunderstand?
Gitanjali Morey says
thank you this recipe looks promising!!!
when you say chill in the first step do your mean the freezer or the fridge??
Savannah | 40 Aprons Team says
The freezer is ideal!
Lindsey says
Is it possible to make this without an ice cream maker?
Cheryl Malik says
I think so! I’ve used this technique with good results:
https://www.davidlebovitz.com/making-ice-crea-1/
Omar says
Delicious!
Cheryl Malik says
It’s soooo good!
Riddhima Nair says
Thanks for the yummy ice- cream. It looks so fabulous.