Go Back
–+ servings

Chocolate Chip Cookie Dough Ice Cream! (dairy free)

Print Pin
Prep Time: 14 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 9x5 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