Vegan Chocolate Chip Cookie Dough Ice Cream

Creamy, perfectly sweet vanilla ice cream, without any refined sugar, includes a boost of protein, with some delicious melt in your mouth cookie dough bites, which are also gluten, dairy, refined sugar free, and with a protein boost, too!

Serves: 10

Ingredients

• 1 3/4 cups Coconut Cream
• 1/4 cup Coconut Milk
• 1/4 cup Cashew Butter
• 1/3 cup Pure Maple Syrup
• 1/4 cup Collagen, Optional
• 1 Tbsp Pure Vanilla Extract
• 6 Tbsp Cashew Butter
• 2 Tbsp Coconut Oil, Melted
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Almond Flour
• 1/4 cup Vanilla Protein Powder
• 1/2 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips, Semi-Sweet

Process

1. Make cookie dough balls by combining all ingredients together in a large bowl. Refrigerate dough for 10-15 min for easier rolling. Roll into mini balls and set in the fridge
2. In a food processor or high speed blending add all ice cream ingredients together until smooth, scraping sides as needed
3. Collagen is optional for protein- you can’t taste it and it won’t affect the recipe if you choose to leave it out
4. Fold in your cookie dough balls
5. Pour into 9×5 loaf tin
6. Place in the freezer for at least 3 hours
7. At about that 3-4 hour mark you can scoop and enjoy as a soft serve consistency
8. You can freeze longer / overnight, but allow to come to room temp 10-20 minutes before enjoying as it will harden a good bit overnight
9. Store in an airtight container / place your loaf tin lid overtop

Chocolate Chip Cookie Dough Ice Cream! (dairy free)

Print Pin Rate

Prep Time: 14 minutes minutes

Servings: 10

Ingredients

• 1 3/4 cups Coconut Cream
• 1/4 cup Coconut Milk
• 1/4 cup Cashew Butter
• 1/3 cup Pure Maple Syrup
• 1/4 cup Collagen Optional
• 1 Tbsp Pure Vanilla Extract

Cookie dough balls

• 6 Tbsp Cashew Butter
• 2 Tbsp Coconut Oil Melted
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Almond Flour
• 1/4 cup Vanilla Protein Powder
• 1/2 tsp Pure Vanilla Extract
• 2 Tbsp Mini Chocolate Chips Semi-Sweet

Instructions

• Make cookie dough balls by combining all ingredients together in a large bowl. Refrigerate dough for 10-15 min for easier rolling. Roll into mini balls and set in the fridge
• In a food processor or high speed blending add all ice cream ingredients together until smooth, scraping sides as needed
• Collagen is optional for protein- you can’t taste it and it won’t affect the recipe if you choose to leave it out
• Fold in your cookie dough balls
• Pour into 9×5 loaf tin
• Place in the freezer for at least 3 hours
• At about that 3-4 hour mark you can scoop and enjoy as a soft serve consistency
• You can freeze longer / overnight, but allow to come to room temp 10-20 minutes before enjoying as it will harden a good bit overnight
• Store in an airtight container / place your loaf tin lid overtop

Video