Chocolate Chip Cookie Dough Ice Cream
Chocolate Chip Cookie Dough Ice Cream [The Dough Drop Remix]
Creamy vanilla ice cream with chunks of edible cookie dough that’s safe to eat. This is pure indulgence that satisfies your deepest dessert cravings.
Makes
Serves 6-8
Total Time
25 min
Ingredients
For Ice Cream Base:
2 cups heavy cream (grass-fed preferred)
1 cups (240ml) unsweetened almond milk
¾ cup pure maple syrup
6 large egg yolks (pasture-raised preferred)
2 tsp (10ml) vanilla extract
¼ tsp salt
For Cookie Dough:
1 cups (120g) cassava flour
½ cup allulose (derived from sugar beets preferred)
¼ cup grass-fed butter, softened
2 tbsp (30ml) almond milk
1 tsp (5ml) vanilla extract
¼ tsp salt
½ cup mini chocolate chips
Make it Good For The Gut (Optional)
Replace ½ cup almond milk in base with plain kefir for probiotics.
Swap Options
Coconut sugar for allulose in dough, raw honey for maple syrup in base.
Good To Know
Heat-treated cassava flour makes the cookie dough safe to eat while allulose keeps it perfectly chewy • Explore more recipes in our catalog.
steps
Step 1
Make cookie dough: Cream butter and allulose, then mix in flour, almond milk, vanilla, and salt. Fold in chocolate chips. Chill while making ice cream.
Step 2
Heat cream and almond milk until just steaming.
Step 3
Whisk egg yolks and maple syrup until pale and thick.
Step 4
Slowly pour hot cream into yolks, whisking constantly.
Step 5
Return to saucepan and cook over low heat until mixture coats spoon (170°F (77°C)).
Step 6
Strain, stir in vanilla and salt, then chill completely.
Step 7
Churn in ice cream maker according to directions.
Step 8
During last few minutes, add small chunks of cookie dough.