Paleo Cookie Dough Ice Cream
Posted Aug 22, 2016, Updated Jul 14, 2024
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This vegan & Paleo Cookie Dough Ice Cream! A healthy & delicious dessert recipe absolutely loaded with chunks of cookie dough. Gluten/grain-free, dairy-free with no refined sugar.
If you love ice cream but can’t eat gluten or dairy, then I have the recipe for you – paleo cookie dough ice cream this is also vegan!
This paleo Cookie Dough Ice Cream uses my vegan and Paleo Vanilla Ice Cream as the base, and adds an insane amount of giant chunks of cookie dough (that is also paleo and vegan)! It’s a healthy & delicious dessert recipe that is gluten/grain-free, dairy-free with no refined sugar.
Paleo Cookie Dough Ice Cream: Ingredients & Substitutions
- Almond flour. Using a paleo baking flour or all-purpose gluten-free flour works well in this recipe too! (although be sure to choose a variety that complies with your dietary needs).
- Almond butter. any nut or seed butter should be able to be substituted in this recipe with no trouble at all! My second favorite is cashew butter!
- Coconut oil. grass-fed butter or ghee can be used in place of coconut oil!
- Coconut sugar. Feel free to substitute your favorite granulated sugar for coconut sugar!
- Honey. To make this recipe vegan, use maple syrup in place of honey.
- Almond Milk. Any milk variety works great in this paleo ice cream recipe (dairy-free or dairy-full)
How to Make Paleo Cookie Dough Ice Cream
- Make & Freeze the cookie dough chunks. Like I mentioned above, I like a TON of cookie dough. If you’re a little more normal, feel free to halve the cookie dough portion of this recipe! It’s important to freeze the cookie dough before adding it to the ice cream so that it holds together!
- Make the vanilla ice cream. Using a combination of the Vitamix and an ice cream maker results in the easiest paleo ice cream EVER. Not to mention insanely delicious!
- Freeze! Mix everything together and freezer for at least 3 hours! Then grab a spoon and dig in!
Serving Suggestions
Obviously you can eat it alone! Or, serve on top of some paleo brownies (either these or these) and you’ll have a grain-free dessert for any special occasion.
This ice cream also is delicious with a drizzle of homemade almond butter. YUM!
Recipe FAQs
This recipe is vegan and is safe to eat raw.
It takes a minimum of 2 hours.
Yes! This is so tasty that you will probably want to make more than one batch. On the recipe card just click 2x to get the measurements to double or 3x to triple the recipe.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Paleo Cookie Dough Ice Cream
Equipment
Ingredients
- 1 batch Paleo Vanilla Ice Cream
Cookie dough chunks:
- 1 cup almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 Tablespoons almond butter
- 1 Tablespoon coconut oil (measured in solid state)
- 2 Tablespoons coconut sugar
- 1 Tablespoon honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 Tablespoon almond milk
- ¼ cup mini chocolate chips
Instructions
Make the Cookie Dough
- In a small bowl, mix together the almond flour, salt, baking soda, and coconut sugar, set aside.
- In a microwave-safe bowl, melt the almond butter and coconut oil (warm for about 1 minute). Mix until well combined.
- Add honey, vanilla and almond milk, stir until combined.
- Add dry ingredients to the wet ingredients and mix until homogenous.
- Add mini chocolate chips and mix well.
- Line a baking sheet with wax paper.
- Roll cookie dough into ½ inch balls or pieces (however you prefer your cookie dough in ice cream), placing each one on the wax paper. Once you have rolled all the dough, place it in the freezer.
Make the Ice Cream
Assemble
- Once ice cream is finished churning, mix in your cookie dough pieces by hand. Transfer to a freezer-friendly container and freeze for at least 2 hours.
- When ready to eat, remove from freezer and let stand at room temperature for at least 5 minutes to make it easier to scoop!
Notes
- Almond flour. Using a paleo baking flour or all-purpose gluten-free flour works well in this recipe too! (although be sure to choose a variety that complies with your dietary needs).
- Almond butter. any nut or seed butter should be able to be substituted in this recipe with no trouble at all! My second favorite is cashew butter!
- Coconut oil. grass-fed butter or ghee can be used in place of coconut oil!
- Coconut sugar. Feel free to substitute your favorite granulated sugar for coconut sugar!
- Honey. To make this recipe vegan, use maple syrup in place of honey.
- Almond Milk. Any milk variety works great in this paleo ice cream recipe (dairy-free or dairy-full)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! I have made it twice so far. One time was for a group of friends, and they couldn’t believe how good it was for having healthy ingredients. They were swooning and asking for the recipe!
did you use blanched or unblanched almond flower? thank you!
Blanched!
Hello I follow a ketogenic diet (eating no sugars that raise glucose levels) so do you think subbing the honey for powdered natural sweetener (to taste) would also work, i would also replace coconut sugar with the stevia
Hey Debbie! I honestly have never used either of those substitutes, and I am not familiar with the keto diet enough to make a recommendation! However, my concern would be that the ice cream wouldn’t be creamy enough if you substitute a liquid sweetener like honey with a granulated one.
Hey!!
How long will the cookie dough balls last/how do I store them?
Thank you!
Do you want them for another purpose than putting in the ice cream? I would store them in an airtight container in the freezer if you just want them around for snacking on! 😉 If you are making them to use in the ice cream you can store them in an airtight container in the freezer (glass container with a lid or a ziplock bag) until you’re ready to ask them! They haven’t lasted more than a month in my house…but by the end of that month they were still perfectly fresh and delicious!