Chocolate chip cookie dough ice cream. Could it possibly get any more American? Sweet, creamy vanilla ice cream with chocolate chips and chunks of real chocolate chip cookie dough spread throughout. Are you drooling yet?
|Mine was already starting to melt: it’s 85 degrees here today!|
Of course, the store-bought version contains lots of nasty gluten and sugar–not to mention tons of preservatives and chemicals that leave something to be desired. My version, however, is super creamy, ultra decadent and completely void of gluten, sugar and gluten. Score!
I will admit it: I got a little impatient while making this and decided that gelato consistency was all I needed to be satisfied. If you leave it freeze longer, it’ll get thicker. That said, this ice cream won’t freeze in a “creamy” way in the freezer. It’ll come out like a rock. To make it better, just take it out 10-15 minutes before you scoop it. No biggie. I’ve heard that adding vodka to the ice cream helps it to freeze better, but I didn’t have any on hand, so I didn’t try it. If you do, let me know how it works.
There are some can’t miss ingredients when it comes to making chocolate chip cookie dough, either for real cookies or the dough for this ice cream. Real vanilla and a brown sugar substitute (or coconut sugar, which is really similar to brown sugar) are non-negotiable items. You’ll understand why when you taste it!
I also added a brown sugar substitute into the ice cream to add to the depth of the flavor. This is one of those instances where I chose to use a substitute rather than coconut sugar because I really, really wanted to keep the carbs low on this recipe. If you’re more open to adding in a little natural, unrefined sugar, coconut sugar would be the way to go.
As far as the chocolate chips go, you have two options: an organic, refined sugar free version like Enjoy Life semisweet chocolate chips, or a sugar-free option such as Hershey’s Sugar Free or Nevada Manna. I used Nevada Manna.
The ice cream does utilize raw egg yolks. If you’re afraid of raw yolks, you could heat the yolks and sweetener and whisk until cooked. Alternatively, you could just leave them out.
When you make the cookie dough chunks, I’m going to warn you– it takes a little time, but it’s soooo worth it. You’ll make a basic, easy dough out of almond and coconut flours, butter, Swerve, brown sugar substitute, vanilla extract and chocolate chips. Easy peasy. The hard part is the 20 minutes it’ll take you to roll it into teeny, tiny balls that you’ll fold into the ice cream. My suggestion? Watch TV while you do it– just don’t touch anything, because your hands will be a mess when you’re done.
To make this ice cream dairy free, simply use 2 cups of coconut cream and 2 cups of almond or coconut milk and omit the dairy milk products. For the dough, use coconut oil or palm shortening instead of the butter.
Chocolate Chip Cookie Dough Ice Cream
- 1 1/2 C half & half (preferably organic)*
- 1 1/2 C almond milk*
- 1 C heavy cream*
- 2 egg yolks
- 1/3 Cup Swerve (or any other granulated calorie-free sweetener)
- 2 T brown sugar substitute or coconut sugar
- 1 T vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. xanthan or guar gum
- 1/2 C almond flour
- 1 T coconut flour
- 4 T butter, softened (or coconut oil or palm shortening for dairy free)
- 2 T brown sugar substitute
- 2 T Swerve (or any other granulated calorie-free sweetener)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2/3 C sugar free or dairy free/refined sugar free semisweet chocolate chips
1. In a large sized bowl, beat egg yolks, vanilla, salt and sweeteners together until a thick paste is formed.
2. Add in milks, creams and xanthan gum and stir well. Pour into ice cream maker canister and follow your ice cream maker’s instructions to make the ice cream. Most ice cream makers take 30-60 minutes to get the ice cream to a semi-freddo, or gelato-like consistency.
3. While the ice cream is being made, make the cookie dough. Combine all cookie dough ingredients except chocolate chips into a dough, then fold in the chocolate chips last.
4. Grease a paper plate or some wax paper and form teeny, tiny balls of cookie dough and place them on it. Freeze the cookie dough balls to make them nice and hard until your ice cream is done in the ice cream maker.
5. Remove your ice cream from the ice cream maker and fold in the cookie dough balls. Spoon the ice cream into a lidded container and freeze for 2-4 hours, stirring occasionally to avoid ice chunks. (Or just do what I did and dig in after a half hour!)
6. Store in the freezer and leave out for 10-15 minutes prior to scooping as ice cream will get very hard.
Makes about 12 VERY RICH servings.
Nutrition (1/12th recipe): 210 calories, 4 g carbs, 1 g fiber (3 g net carbs), 19 g fat, 3 g protein