Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free)
The Best Dairy Free Cookie Dough Ice Cream (Paleo + Gluten Free) transforms the classic flavors we love into a creamy, dreamy indulgence that fits a paleo lifestyle. Every spoonful of this Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free) boasts the rich taste of full-fat coconut milk swirled with homemade cookie dough chunks that melt in your mouth. This dessert manages to satisfy your sweet tooth while keeping things light and clean, which is perfect for anyone avoiding dairy or gluten.
Table of Contents
I first stumbled upon this recipe on a hot summer day when nothing felt quite right without ice cream in hand. Craving something sweet yet aligned with my dietary preferences, I decided to take matters into my own hands. This Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free) not only hit the spot but became my go-to recipe for satisfying cravings. Whether it’s for a casual movie night or a sunny get-together with friends, you can’t go wrong with this delicious creation. I invite you to try it and see for yourself how wonderfully it combines convenience and taste.
Why You’ll Love This Recipe
- Simple & Quick: This ice cream recipe comes together in under an hour, and you only need a few ingredients!
- Irresistible Flavor: With the silky smoothness of coconut cream and chunks of cookie dough, each bite is heavenly.
- Eye-Catching Appeal: The combination of colors and textures makes this dish as beautiful as it is tasty.
- Flexible Serving: Perfect for dessert, snack time, or even breakfast for the adventurous eater!
- Diet-Friendly Options: It’s a winner for those following paleo, dairy-free, and gluten-free diets.
Ingredients You’ll Need
- 1 15 oz can full fat coconut milk: This serves as the creamy base of your ice cream. Make sure to use full-fat for optimum creaminess.
- 1 1/2 cups coconut cream: Use the thick part of a chilled coconut milk can, or buy coconut cream directly. This adds richness to the texture.
- 1/2 cup pure maple sugar: This natural sweetener gives a warm, caramel-like flavor.
- 2 tablespoons pure vanilla extract: Essential for a depth of flavor—pure is better than imitation!
- 1/8 teaspoon fine sea salt: Balances the sweetness and enhances overall flavor.
- 1 cup blanched almond flour: Works wonderfully in the cookie dough and adds nuttiness.
- 3 tablespoons maple sugar or coconut sugar: Choose between these for your cookie dough; both are excellent natural sweeteners.
- 2 tablespoons refined coconut oil (melted): This adds moisture and binds your cookie dough together.
- 2 tablespoons unsweetened almond milk: Ensures the dough isn’t too thick; can substitute with any unsweetened dairy-free milk.
- 1 teaspoon pure vanilla extract: Another layer of vanilla flavor for your cookie dough.
- Pinch sea salt: Just a small amount to enhance the flavors in your cookie dough.
- 1/2 cup dark chocolate chips: Make sure they are dairy-free to keep this recipe compliant with your dietary preferences.
- 1 cup tigernut flour: A unique gluten-free flour that adds a rich taste and texture to your cookie dough.
- 3 tablespoons pure maple syrup: This provides sweetness and helps bind the tiger nut flour.
- 2 tablespoons refined coconut oil (melted): Used similarly as mentioned before for best dough texture.
- 1 tablespoon dairy-free milk: Adjust consistency as needed while preparing the dough.
- 1/2 teaspoon pure vanilla extract: More vanilla for the crème de la crème!
- 1/8 teaspoon fine sea salt: Ensures everything is well-seasoned.
- 1/2 cup dark chocolate chips: Just like before, ensure they are dairy and soy-free.
How to Make Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free)
Chill the Ice Cream Maker Bowl: Make sure the bowl of your ice cream maker has been in the freezer for at least 48 hours. This step is key for achieving that creamy texture!
Prepare the Cookie Dough: In a medium bowl, mix together the almond flour, 3 tablespoons maple sugar or coconut sugar, 2 tablespoons melted refined coconut oil, 2 tablespoons unsweetened almond milk, 1 teaspoon vanilla extract, and a pinch of sea salt. Stir in the 1/2 cup of dark chocolate chips until evenly distributed. Chill the cookie dough mixture in the refrigerator until it thickens, around 20 minutes.
Make the Ice Cream Base: In a high-speed blender, combine the full-fat coconut milk, coconut cream, 1/2 cup maple sugar, 2 tablespoons vanilla extract, and 1/8 teaspoon fine sea salt. Blend until thick and creamy, ensuring all ingredients are well incorporated.
Churn the Ice Cream: Transfer the blended mixture into the pre-chilled bowl of your ice cream maker. Churn for about 20 minutes or until it reaches a soft-serve consistency. Near the end of churning, gently fold in the chilled cookie dough chunks.
Freeze until Firm: Pour the churned ice cream into a freezer-safe container and freeze for approximately 3 hours. To serve, if the ice cream freezes too hard, let it sit at room temperature or in the fridge for a bit to soften before scooping.
Storing & Reheating
To store any leftover ice cream, place it in an airtight container in the freezer, where it can last for up to 3 months. It’s best to allow it to thaw slightly in the refrigerator before serving, as freezing can make it quite hard. When thawing, just give it a few minutes at room temperature for easy scooping. The texture may change slightly but still tastes incredible!
Chef’s Helpful Tips
- To avoid a grainy texture, ensure your coconut milk and cream are well-blended and chilled before combining.
- If your dough seems too dry, don’t hesitate to add a splash more dairy-free milk.
- Take care not to over-churn the ice cream; stop when it’s light and fluffy to achieve the perfect soft-serve-like texture.
- Experiment with different types of dairy-free chocolates or even add nuts to the cookie dough for texture variations!
- Consider making a double batch—you’ll want this delightful ice cream on hand for those sudden cravings.
With its luscious coconut base and indulgent cookie dough chunks, this Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free) checks all the boxes for a fabulous dessert. The secret lies in the simplicity of the ingredients and the love you put into making it. Each scoop feeds your craving for sweet treats while being aligned with paleo and dietary preferences.
Enjoy the process of making this delightful ice cream, and don’t hesitate to be creative with the flavors or mix-ins!
Recipe FAQs
Can I make this without an ice cream maker?
Yes! If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze. Stir every 30-60 minutes for the first few hours to ensure a creamy texture.
What can I substitute for almond flour?
If you’re not a fan of almond flour, feel free to use coconut flour, though keep in mind that you’ll need less coconut flour—start with about 1/2 cup and adjust for consistency.
How long will the ice cream last in the freezer?
When stored in an airtight container, this ice cream can last up to three months in the freezer. Just remember that it may harden, so give it some time to soften before digging in!
Can I add different mix-ins to the cookie dough?
Absolutely! Get creative by adding chopped nuts, dried fruit, or different flavors of dairy-free chocolate chips. Just keep in mind that the texture may slightly change depending on what you add.
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📖 Recipe Card
Paleo Cookie Dough Ice Cream (Dairy Free, Gluten Free)
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 16 servings 1x
- Category: Desserts & Appetizers
- Method: Churning
- Cuisine: Paleo
Description
This homemade Paleo Cookie Dough Ice Cream combines rich coconut milk and almond flour with chocolate chips for an irresistible treat. It’s simple to prepare and perfect for satisfying your sweet cravings with wholesome ingredients!
Ingredients
- 1 15 oz can full fat coconut milk
- 1 1/2 cups coconut cream
- 1/2 cup pure maple sugar
- 2 tablespoons pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup blanched almond flour
- 3 tablespoons maple sugar
- 2 tablespoons refined coconut oil melted
- 2 tablespoons almond milk unsweetened
- 1 teaspoon pure vanilla extract
- pinch sea salt
- 1/2 cup dark chocolate chips
- 1 cup tigernut flour
- 3 tablespoons pure maple syrup
- 2 tablespoons refined coconut oil melted
- 1 tablespoon dairy-free milk
- 1/2 teaspoon pure vanilla extract
- 1/8 fine sea salt
- 1/2 cup dark chocolate chips
Instructions
- Prepare your ice cream maker by ensuring the bowl has been frozen for 48 hours.
- Mix the cookie dough ingredients (except chocolate chips) until smooth, then stir in the chocolate chips. Chill for 20 minutes to thicken.
- Blend all ice cream ingredients in a high-speed blender until creamy. Pour into the ice cream maker, churn for about 20 minutes, and add cookie dough chunks before finishing.
- Transfer ice cream to a freezer-safe container and freeze for 3 hours. For easier scooping after freezing overnight, let it thaw at room temperature or in the fridge before serving.
Notes
Ensure to chill cookie dough mixture sufficiently for easier scooping.
Use a high-speed blender for a smoother ice cream texture.
Double-check ingredients for dairy-free and gluten-free certifications to meet dietary needs.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 12g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
