Chocolate Peanut Butter Cookie Dough Ice Cream

5 from 4 votes

Chocolate Peanut Butter Cookie Dough Ice Cream

This dairy-free chocolate peanut butter cookie dough ice cream will become your new favorite summer dessert! A creamy, dairy-free chocolate peanut butter ice cream is loaded with peanut butter cookie dough! It's healthy (gluten-free, vegan-friendly) and easy to make!

Prep Time30

Freezing time2

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: Pint (8 servings)

Author: Laura Sandford

Equipment

Ingredients

Peanut Butter Cookie Dough

½ cup old fashioned oats or oat flour
¼ cup creamy peanut butter
2 TBS coconut oil melted
1 TBS coconut sugar
2 TBS honey (or maple syrup)
1 tsp vanilla
¼ tsp tea salt
¼ tsp baking soda
¼ cup mini chocolate chips

Chocolate Peanut Butter Ice Cream

US Customary - Metric

Instructions

Make the Peanut Butter Cookie Dough.

Put old-fashioned oats in the container of your Vitamix. Place the lid on and blend, starting on low speed and increasing to high, for 30 seconds, or until the oats reach the consistency of flour.
Transfer the oat flour from the container into a small bowl and set aside. (Alternately, skip these two steps and use an equal amount of oat flour (added after blending the wet ingredients together).
Return the container to the Vitamix base and put peanut butter, melted coconut oil, coconut sugar, and honey (or maple syrup for a vegan option) into the container.
Blend, starting on low speed and increasing to high, for 30 seconds or until the mixture is smooth.
Add vanilla, oat flour, sea salt and baking soda into the container.
Blend, starting on low speed and increasing to high, for 30 seconds or until the mixture is smooth.
Add mini chocolate chips and stir them by hand into the peanut butter cookie dough.
Line a baking sheet with parchment or wax paper and spread the cookie dough evenly onto the paper.
Place the peanut butter cookie dough into the freezer to harden while you make the ice cream.

Make the Chocolate Peanut Butter Ice Cream

Add all ice cream ingredients into the container of a Vitamix blender.
Blend, staring on low speed and increasing to high, for about 30-60 seconds or until all ingredients are combined and the mixture is smooth.
Turn on an electric ice cream maker fitted with the frozen base.
Pour the mixture from the Vitamix into the ice cream maker (that is turned on).
Let the ice cream churn for about 20-25 minutes, or until it has a thick and creamy consistency.

Putting it together.

Transfer the ice cream mixture from the ice cream maker into a freezer-friendly, glass container.
Remove the cookie dough from the freezer.
Transfer it to a cutting board and cut the cookie dough into small pieces.
Add the cookie dough to the ice cream in the container and stir until the pieces are evenly distributed.
Put the container in the freezer to harden for at least 2 hours.
Remove ice cream from the freezer and let it sit at room temperature for 5 minutes before serving (this will make it easier to scoop)!

Video

Notes

Ingredient Substitutions

Old-fashioned oats. Use ready-made oat flour for the old-fashioned oats in this recipe. Old-fashioned oats yield a 1:1 ratio of oats:oat flour. what I mean is that 1/2 cup oats yields 1/2 cup oat flour! So please, if substituting, be sure to use a full 1/2 cup oat flour! All-purpose or all-purpose gluten-free flour should work in this recipe as well!
Peanut butter. If desired, sub any nut or seed butter.
Coconut oil. Butter or ghee are great substitutions for coconut oil.
Coconut sugar. Any granulated sugar works well in this recipe. Just be sure to choose a variety that complies with your dietary needs.
Honey/Maple Syrup. I prefer honey, but maple syrup also tastes amazing and can be used to create a vegan option.
Mini chocolate chips. I love the mini chocolate chips in the cookie dough in this recipe, however they can easily be omitted if you prefer to leave them out, without sacrificing taste.
Coconut Cream. I adore making dairy-free ice cream with coconut cream (the whole can, liquid and solid portions). I think it yields the creamiest result possible. However, full-fat coconut milk can also be used with delicious results.

Freeze/Store

This recipe can be stored in the freezer for up to 2 months.

Nutrition