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    Home » Paleo Cookie Dough Ice Cream

    Paleo Cookie Dough Ice Cream

    Published: Aug 22, 2016 · Modified: Aug 1, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe
    2 photos of cookie dough ice cream in bowl and gallon.
    paleo ice cream with scoop in galloon.
    cookie dough ice cream in a bowl with a spoon.
    2 photos of cookie dough ice cream in bowl and gallon.

    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.

    front view of a bowl of paleo cookie dough ice cream in a bowl with a spoon and chunks of cookie dough

    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.

    overhead/side view of a rectangular glass container of vegan & paleo cookie dough ice cream being scooped with an ice cream scoop

    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)
    Overhead view of a baking pan lined with parchment paper full of chunks of paleo cookie dough about to go into the freezer in the making of vegan & paleo cookie dough ice cream

    How to make Paleo Cookie Dough Ice Cream

    1. 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!
    2. 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!
    3. Freeze! Mix everything together and freezer for at least 3 hours! Then grab a spoon and dig in!
    overhead view of a rectangular freezer dish with the lid off full of paleo vanilla ice cream with the baking sheet of frozen paleo cookie dough chunks next to it.

    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!

    Overhead view of two bowls of cookie dough ice cream sprinkled with chocolate chips

    Recipe FAQs

    Is it safe to eat raw cookie dough?

    This recipe is vegan and is safe to eat raw.

    How long does this ice cream take to freeze?

    It takes a minimum of 2 hours.

    Can I double this recipe?

    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.

    Up close view of a spoon of paleo cookie dough ice cream with a chunk of cookie dough

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    front view of a bowl of paleo cookie dough ice cream in a bowl with a spoon and chunks of cookie dough

    Paleo Cookie Dough Ice Cream

    Laura
    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! 
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Freezing time 2 hrs
    Total Time 2 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 8 Servings
    Calories 265.3 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • ice cream storage container
    • ice cream maker
    • Ice cream scoop

    Ingredients
     
     

    • 1 batch Paleo Vanilla Ice Cream

    Cookie dough chunks:

    • 1 cup almond flour
    • ¼ tsp sea salt
    • ¼ tsp baking soda
    • 2 TBS almond butter
    • 1 TBS coconut oil measured in solid state
    • 2 TBS coconut sugar
    • 1 TBS honey or maple syrup for vegan
    • 1 tsp vanilla extract
    • 1 TBS almond milk
    • ¼ cup mini chocolate chips

    Instructions
     

    Make the Cookie Dough Pieces:

    • 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:

    • Follow instructions here: Paleo Vanilla Ice Cream.

    Putting it together:

    • 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

    Ingredient 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)

    Storage

    Keep in an airtight container in the freezer for up to 2 months. 

    Nutrition

    Serving: 0.5cupCalories: 265.3kcalCarbohydrates: 21.9gProtein: 5.3gFat: 18.3gPotassium: 9.6mgFiber: 2.7gSugar: 17.4gCalcium: 82mgIron: 1.1mg
    Tried this recipe?Let us know how it was!

    More Delicious Recipes

    • Love ice cream? Try Chocolate Chip Cookie Ice Cream Sandwiches or Cookies and Cream Ice Cream (Oreo Ice Cream).
    • Try this non-vegan Chocolate Chip Cookie Dough Ice Cream Recipe.
    • We adore this Eggless Edible Cookie Dough.
    • This is a delicious Cookie Dough S'mores is a must try!

    This Paleo Cookie Dough Ice Cream is not a variety that I have to think twice about eating. I can dive right in without hesitation because not only is it easy on my tummy...but it is made with so many healthy ingredients. It is dairy-free and gluten-free, with no refined-sugar.

    If you're an ice cream lover but cannot tolerate dairy, you can also give this Dairy-Free Chocolate Peanut Butter Ice Cream recipe a try...which is my all-time favorite. Next on my list is to merge the two...how does dairy-free chocolate peanut butter cookie dough ice cream sound?

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Rebecca

      May 30, 2020 at 4:34 pm

      5 stars
      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!

      Reply
    2. kendra

      December 21, 2018 at 11:38 pm

      did you use blanched or unblanched almond flower? thank you!

      Reply
      • Laura

        December 22, 2018 at 5:24 am

        Blanched!

        Reply
    3. Debbie

      June 13, 2018 at 9:00 pm

      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

      Reply
      • Laura

        June 14, 2018 at 4:00 pm

        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.

        Reply
    4. Dana

      October 02, 2016 at 6:02 pm

      Hey!!
      How long will the cookie dough balls last/how do I store them?

      Thank you!

      Reply
      • Laura

        October 05, 2016 at 8:43 pm

        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!

        Reply
    5. Courtney

      September 04, 2016 at 3:42 pm

      This looks divine-- love those cookie dough chunks!

      Reply
      • Laura

        September 07, 2016 at 2:40 am

        Never too many cookie dough chunks right?! 😉

        Reply
    6. Vegan Recipes

      September 02, 2016 at 8:09 pm

      Oh wow this is like a dream come true! I wish I could have that with me right now, I guess I will have to make it myself. I will definitely try it soon! Thank you! 🙂

      Reply
      • Laura

        September 04, 2016 at 1:38 pm

        Thank you! It really is super delicious...and filling because of all the cookie dough! I hope you try it and love it! 🙂

        Reply
    7. Rebecca @ Strength and Sunshine

      August 27, 2016 at 7:57 pm

      Now THIS, this is just a win! No other words!

      Reply
    8. Katie @ 24 Carrot Life

      August 27, 2016 at 2:01 pm

      I am totally pinning this for later! It looks amazing and I love the cookie dough to ice cream ratio!

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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