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+ servings
Two cones of paleo cookie dough ice cream

Paleo Cookie Dough Ice Cream (Vegan, Healthy)

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! 
Prep: 15 minutes
Cook: 30 minutes
Chill Time 2 hours
Total: 2 hours 45 minutes
Yield:5 cups

Ingredients

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

Serving Size: 1cup | Calories: 312kcal | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 160mg | Total Carbs: 33g | Fiber: 1g | Sugar: 26g | Net Carbs: 32g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Recipe By:Cheryl Malik