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.
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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.
This looks divine– love those cookie dough chunks!
Never too many cookie dough chunks right?! 😉
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! 🙂
Thank you! It really is super delicious…and filling because of all the cookie dough! I hope you try it and love it! 🙂
Now THIS, this is just a win! No other words!
I am totally pinning this for later! It looks amazing and I love the cookie dough to ice cream ratio!
Oh my word! This looks almost too good. I think I would have a hard time stopping at just one bowl. And I might eat half the cookie dough before the ice cream was done churning 🙂
LOL Alisa! First world problems right?! 😉 The thing about this ice cream is that it IS so loaded with healthy cookie dough that it’s super filling! I’m satisfied with a small scoop…which is uncharacteristic for me because I usually eat loads of ice cream in one sitting! LOL!
Oh, man, now I totally want ice cream for breakfast! This LOADED cookie dough ice cream! I make cookies very similar to this and they are the BOMB frozen….so I KNOW this would taste good! Drool……
Ice cream for breakfast is always OK (in my humble opinion)! 😉 And loaded is the only way to go when cookie dough is involved!
Oooh how could I not love this recipe?! Definitely need to make it ASAP!
There’s truly nothing not to love about cookie dough! Right?! 😉
Yesss! I’ve been wanting to figure out my own homemade cookie dough but haven’t gotten around to it. This looks delicious and I can’t wait to give it a try!
I love vegan cookie dough because you don’t have to worry about the eggs! My whole family loved this one! 🙂
Wow I want this so bad.
So when I was in the US I was really excited to try Dairy Queen because I’d heard about it all my life in tv shows and books. I ordered the cookies and cream blizzard thingy and it was one of the most disappointing desserts of my life.
It just tasted like milk! There were no cookies!
I’m still bitter about it. Did I just make a bad choice?
LOL Megan!!!! No I had a similar experience when I was pregnant with Naomi! I hadn’t eaten DQ in YEARS and was craving it SO bad…and we went and it was a total let down. If you order a blizzard you always have to ask for extra mix-ins there. Honestly I’d skip it and go to a place like Culvers (custard)!
That’s definitely the best part of making your own recipes – you get decide exactly how much cookie dough chunks you want!
YES!!!! There is never {ever} any skimping on the mix-ins in my house!