Paleo Cookie Dough Ice Cream

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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.

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
  • 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
  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

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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
Course Dessert
Cuisine American
Servings 8 Servings
Calories 265.3
Prep Time10 minutes
Freezing time2 hours
Total Time2 hours 10 minutes

Ingredients 
 

Cookie dough chunks:

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

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

Nutrition

Serving: 0.5cup | Calories: 265.3kcal | Carbohydrates: 21.9g | Protein: 5.3g | Fat: 18.3g | Potassium: 9.6mg | Fiber: 2.7g | Sugar: 17.4g | Calcium: 82mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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39 Comments

  1. Any time I see the words cookie dough, ice crema, and then paleo…I get way too excited 🙂

  2. This looks amaaaaaaaaaazing!

    I’ve always loved travelling and one of my favourite things to do when travelling is to try the local produce! I must have known I’d one day find out I was a coeliac and needed a tradition I could keep as it’s the one vacation tradition I never had to change 😛

    That means locally grown yellow watermelons in Louisiana, dragonfruit in Asia, teeny tiny bananas in Bali, corn by the roadside in New Zealand and whatever treasures I can find!

  3. OMG this looks amazing! I am a huge fan of the insane ratio and am right there with you.

  4. This is so up my ally! I am a cookie dough lover through and through. Love that this is a kind I can eat and not feel bad about it 🙂

  5. I knew once I saw that sheet of cookie dough on Instagram that something super fabulous was about to happen! Can I just say WHOOAA! You have done it again, girl. This is going on my list of must-makes!