This post has been years in the making. My husband bought me an ice cream maker 4 years ago to make dairy-free ice cream because we are absolutely obsessed with the stuff. (And because store-bought dairy-free ice cream is prrrrricey). Shortly after I started making my own dairy-free ice cream with coconut milk, I realized how difficult it is to make scoopable coconut milk ice cream. Coconut milk freezes into a solid, hard rock brick. Very difficult to scoop.
Over the years I’ve tried a lot in the hopes of producing scoopable ice cream. I tried arrowroot powder, rum, vodka, fruit juice, and coconut oil. I never found success with arrowroot, which I am glad, because it was too tedious. Rum and vodka didn’t work well either, but was fun to eat. Teehehe. But I moved on from alcohol after my daughter developed a love for ice cream too. Fruit juice didn’t work either and just made the ice cream weird.
At long last I’ve discovered that coconut oil works quite well. Oil doesn’t freeze, so by adding more fat to the ice cream, you’re preventing it from turning into a giant brick. My hope was to make an ice cream that didn’t need to sit on the counter forevvvvver before eating. I didn’t quite achieve that since my ice cream still needs about 5 minutes of counter top time. But 5 minutes is better than 30, so I call this a win.
But all in all, I’m pretty excited about my ice cream. I’ve always had a special place for chocolate chip cookie dough ice cream, but knew how bad it can be for my health. In regular ice cream the gluten, eggs and dairy aren’t good. Not to mention all the additives. And even gluten free chocolate chip cookie dough can be a problem. I recently learned that uncooked grain flour isn’t healthy and can be extremely difficult on the stomach. The beauty of this Paleo cookie dough is it contains almond flour and coconut flour – they don’t need to be cooked! Yay!!
If you don’t have an ice cream maker, no worries! This recipe can be made with or without one.
I hope you enjoy my Paleo Chocolate Chip Cookie Dough Ice Cream!!
Makes about 5 cups
Cookie Dough Ingredients
- 1/4 cup honey, maple syrup, coconut sugar or evaporated cane juice sugar
- 3 tbsp unsweetened almond, cashew or peanut butter *
- 2 tbsp coconut oil, NOT melted
- 1 1/2 tbsp unsweetened almond or cashew milk
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup almond flour
- 2-3 tbsp coconut flour (2 tbsp if using granulated sugar)
- 1/2 cup dairy-free semi-sweet chocolate chips
Cookie Dough Directions
- In a medium bowl, whisk together sweetener, nut butter, coconut oil (don’t melt), milk, vanilla extract and salt. If some chunks of coconut oil remain, it’s ok.
- Add in almond flour and coconut flour, and stir well.
- Stir in chocolate chips.
- Take about 1 tsp amount of dough and roll between hands to form a small ball.
- Place dough balls on a lightly greased or parchment paper lined cookie sheet.
- Place dough balls on cookie sheet in the freezer for 30 minutes. While dough is chilling, make ice cream.
Ice Cream Ingredients
- 2 cans (14 oz or 1 3/4 cups each) coconut milk or coconut cream **
- 1/3 cup honey, evaporated cane juice sugar or maple syrup (1/2 cup if using maple syrup)
- 3 tbsp coconut oil, melted or not, doesn’t matter
- 1 tsp vanilla extract
Ice Cream Directions
- Add coconut milk, sweetener, coconut oil and vanilla extract to a blender.
- Blend on high for 1 minute, to make sure sweetener fully incorporates.
- Pour mixture in an ice cream maker; follow manufacturer instructions. When finished, scoop ice cream into a 6-8 cup size container.
- If you’re not using an ice cream maker, pour mixture into an 6-8 cup size container and place in the freezer. Take out after 1 hour and whisk mixture. Continue to do this every hour until ice cream gets very thick, but not quite frozen (about 3 hours).
- Drop chilled cookie dough balls into ice cream and gently stir. Make sure the dough balls are evenly distributed.
- Place ice cream in freezer to completely set (4 hours or overnight).
- When ready to eat, let ice cream sit at room temperature about 5 minutes. Scoop and enjoy!!
* Make sure to use unsweetened almond, cashew or peanut butter. The chunky versions won’t work well either. Technically peanut butter isn’t Paleo, but if you can tolerate it, then go for it (tastes great in this recipe).
** Coconut milk or coconut cream work equally as well, although I personally prefer coconut cream because it makes a creamier ice cream. Here’s my favourite brands, I find them at Goodness Me! and Fiddlehead’s health food stores.