Dessert

Chocolate Cookie Dough Ice Cream

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Ice cream is such a weakness of ours! To help curb our unhealthy addiction to Ben & Jerry’s, we’ve come up with the perfect substitute. This really tastes just as good and you’d be surprised how few ingredients you need. Get ready to fight with your friends and family for that last cookie dough bite! 😉

Coconut milk is full of healthy fats including medium-chain triglycerides. Although these are a type of saturated fat, they digest easily and provide instant energy, antimicrobial properties and may boost your metabolism. It’s also a really great source of iron. Iron is critical for the transport of oxygen to cells in your body. And helps us to synthesise hormones. There’s also a lot of vitamin E, a fat-soluble vitamin, in coconut milk. This is a powerful antioxidant and it nourishes your skin and hair – so you’ll be glowing after a few bites!

Ingredients:

For the ice cream:

  • 1 can of full-fat coconut milk (400ml)
  • 20g cacao powder
  • 3 TBSP honey/maple
  • 1 tsp vanilla bean paste

For the cookie dough:

  • 70g cashew/peanut/almond butter
  • 1/4 tsp vanilla bean paste
  • 10g dark chocolate (cut into very small chunks)
  • 1/2 tsp coconut flour
  • 1 tsp maple/honey
Instructions – cookie dough bites:
  • Mix together the nut butter, maple syrup and vanilla bean paste.
  • Add in the coconut flour and chocolate chunks and mix well.
  • Roll the mixture into little balls and put in the fridge while you start to make the ice cream.
Instructions – using an ice cream maker:
  • Blend the coconut milk, cacao powder, vanilla extract and maple syrup in a blender or food processor for ~ 2 minutes.
  • Pour mixture into your ice-cream maker and churn until it reaches a soft-serve and even consistency (~15-20 minutes).
  • Then mix in the cookie dough bites.
  • Transfer the mixture into a container that can be stored in the freezer.  Shallow, flat containers are best for freezing and storing ice cream. We like to use a bread tin. Cover over with some cling film to prevent ice crystals forming.
  • Freeze for about 4 hours to harden the ice-cream.
Instructions – without an ice-cream maker:
  • Blend the coconut milk, cacao powder, vanilla extract and maple syrup.
  • Then mix in the cookie dough bites.
  • Pour the mixture into a freezer safe container and cover with cling film.
  • Put it in the freezer and then mix it thoroughly every 30 mins until the mixture is creamy and frozen – about 4 hours.

*Take the ice cream out 10-15 minutes before serving to allow it to soften.