Chocolate Chip Cookie Dough Ice Cream

[The Dough Drop Remix]

Creamy vanilla ice cream studded with chunks of safe-to-eat cookie dough that delivers pure nostalgic indulgence. This is the frozen treat that satisfies your deepest dessert cravings and childhood dreams.

Ingredients

For Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (252g) allulose (derived from sugar beets)
6 large egg yolks (pasture-raised preferred)
2 tsp (10ml) vanilla extract
1/4 tsp (1.5g) Diamond Crystal kosher salt

For Safe Cookie Dough:
1 cup (120g) heat-treated cassava flour*
1/2 cup (96g) allulose (derived from sugar beets)
1/4 cup (56g) grass-fed butter, softened
2 tbsp (30ml) almond milk
1 tsp (5ml) vanilla extract
1/4 tsp (1.5g) Diamond Crystal kosher salt
1/2 cup (85g) mini dark chocolate chips

Equipment Needed:
Ice cream maker
Fine-mesh strainer
Instant-read thermometer

*Heat-treat flour by spreading on baking sheet and baking at 350F (177C) for 5 minutes to kill bacteria

Steps

Prepare:

Heat-treat cassava flour by spreading on baking sheet and baking at 350F (177C) for 5 minutes. Cool completely before using in cookie dough.

Dough:

Cream softened butter and allulose until light and fluffy – allulose dissolves completely. Mix in heat-treated flour, almond milk, vanilla, and salt until combined. Fold in mini chocolate chips. Chill while making ice cream base.

Heat:

In heavy saucepan, heat heavy cream and almond milk over medium heat until just steaming and small bubbles form around edges. Do not boil.

Whisk:

In large bowl, whisk egg yolks and allulose until pale yellow and thick, about 2-3 minutes of vigorous whisking – allulose dissolves seamlessly.

Temper:

Slowly pour hot cream mixture into egg yolk mixture in thin stream, whisking constantly to prevent eggs from scrambling. This tempering process is crucial for smooth custard.

Cook:

Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until mixture reaches 170F (77C) and coats back of spoon.

Strain:

Immediately strain custard through fine-mesh strainer into clean bowl. Stir in vanilla and salt. Cover with plastic wrap pressed directly on surface and refrigerate until completely cold, at least 4 hours.

Churn:

Churn chilled custard in ice cream maker according to manufacturer’s directions. During last 2 minutes, add cookie dough pieces. Transfer to container and freeze until firm, about 2 hours before serving – allulose maintains perfect texture.

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Make it Good For The Gut (Optional)

Replace 1/2 cup almond milk in base with plain kefir for probiotics and tangy richness that enhances vanilla flavor. Add 1 tablespoon prebiotic fiber powder (like inulin) to support beneficial gut bacteria. Include 1 teaspoon vanilla-flavored collagen peptides in the base for gut-healing properties and protein boost. Use additional raw manuka honey (2-3 tbsp alongside allulose) for additional enzymes and beneficial compounds that support digestive health.

Remix Options

Sweetener Alternatives: Replace allulose with pure maple syrup (reduce to 1/2 cup/120ml) or raw honey for different flavor profiles. Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without texture changes. Flour Options: Use almond flour (same amount) or oat flour instead of cassava flour for nuttier cookie dough texture and flavor. Flavor Variations: Birthday cake with sprinkles, peanut butter with mini peanut butter cups, or snickerdoodle with cinnamon and sugar coating. Dairy-Free Version: Replace heavy cream with full-fat coconut milk and use coconut oil instead of butter in cookie dough. No-Churn Method: Whip 2 cups heavy cream to soft peaks, fold in condensed milk substitute and vanilla, then fold in cookie dough chunks and freeze. Cookie Dough Variations: Double chocolate with cocoa powder, oatmeal with rolled oats, or sugar cookie with almond extract. Mix-in Options: Add crushed cookies, brownie pieces, or caramel swirl for extra indulgence. Blood Sugar Friendly: Add 1 tsp psyllium husk powder to cookie dough for fiber and slower sugar absorption.

Good To Know

Allulose Ice Cream Advantages: This rare sugar prevents ice crystallization better than regular sugar and doesn’t freeze rock-hard, creating exceptionally smooth texture that stays scoopable even when frozen solid. Blood Sugar Benefits: Allulose provides sweetness with 90% fewer calories and doesn’t spike blood glucose, making this indulgent treat diabetic-friendly while maintaining classic cookie dough flavor. Heat-Treated Flour Safety: Heating cassava flour at 350F (177C) for 5 minutes kills harmful bacteria, making cookie dough completely safe to eat raw. Custard Base Technique: Cook custard to exactly 170F (77C) for proper thickening without curdling – it should coat the back of a spoon and hold a line when you run your finger through it. Tempering Importance: Slowly add hot cream to egg yolks while whisking constantly to prevent scrambling and ensure smooth custard texture. Chilling Strategy: Chill custard base completely (4+ hours) before churning for best texture and faster freezing in ice cream maker. Cookie Dough Texture: Allulose creates perfectly chewy cookie dough chunks that maintain ideal texture even when frozen, unlike traditional recipes that become rock-hard. Timing Tips: Add cookie dough pieces during last 2 minutes of churning to prevent over-mixing and maintain distinct chunks. Storage Solutions: Store in airtight container with plastic wrap pressed directly on surface to prevent ice crystals; keeps 2 weeks frozen. Serving Temperature: Let soften 5-10 minutes before scooping for optimal texture and flavor release. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and freezing properties without aftertaste.