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
Scale
- 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