Peanut Butter Cookie Dough Ice Cream is the best of both worlds. Yep, sweet warm and sweet cold all mixed together for a memorable treat.
Peanut Butter Cookie Dough Ice Cream gives you a lot of taste bud pleasure. You get cookie dough (who can resist) mixed in with a sweet dairy free ice cream. I have taken advantage of my Peanut Butter Cookie Dough for this recipe and it turned out perfect!
It is such a treat to have ice cream in the freezer. During the summer months I have lots of ice cream and popsicles to choose from. True, I keep mostly popsicles because they a a lot less fattening and, I will admit, healthier … but dairy free ice cream is made with coconut cream so it is also good for you. That’s my story and I’m sticking to it!
Peanut Butter Cookie Dough Ice Cream
Peanut Butter Cookie Dough Ice Cream is the best of both worlds.
Servings 3 Servings
Calories 489kcal
Ingredients
Peanut Butter Cookie Dough
- 1 teaspoon chia seed you could use flax seed meal instead
- 3 teaspoons water
- 1/3 cup whole wheat flour
- pinch sea salt
- 3 tablespoons peanut butter - creamy
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Ice Cream
- 15 ounce can full fat coconut milk usually about 17%,
- 2 tablespoons maple syrup
- 3/4 cup peanut butter cookie dough pre-made from the recipe above
Instructions
- Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours.
Make Cookie Dough
- Mix chia seed and water together and set aside.
- Add flour and salt to a medium bowl.
- Stir in peanut butter, maple syrup and vanilla extract. Mix well.
Make Ice Cream
- Take the ice maker bowl out of the freezer and put it in your ice cream maker.
- Pour coconut milk and maple syrup into the ice cream maker.
- Turn on your ice cream maker and let run for 15 minutes.
- While this is mixing - break the cookie dough into little chunks.
- Add peanut butter cookies pieces into the mix after the ice cream has churned 15 minutes.
- Let it churn to incorporate all of the cookie dough. It takes just a couple minutes.
- Eat immediately as a soft serve ice cream or put it in a refrigerator container and freeze for a hard ice cream.
Nutrition
Nutrition Facts
Peanut Butter Cookie Dough Ice Cream
Amount Per Serving (1 Serving)
Calories 489 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g70%
Sodium 95mg4%
Potassium 539mg15%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 21g23%
Protein 8g16%
Vitamin C 1.4mg2%
Calcium 82mg8%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Sue
We thought this was okay as soft serve. But the next day…it was great! Only addition I made was melted chocolate near the end of the churn. Thanks for a yummy recipe.
Bailey
I had to make the cookie dough twice because we ate it the first time before it got in the ice cream. Thanks so much for the delicious recipe. The mix in the ice cream pushes it over the top.
Ginny McMeans
Thanks so much. To get ice cream you have to use an ice cream maker whether it is electric or not. The non-electric ones need rock salt on the outside of the bowl but still within the bucket. Very old fashioned but it works.
Raleigh Bean
Do you know if the ingredients would work on a Vitamix? The recipe sounds great!
Ginny McMeans
Thank you Dora, I was working on this about a week ago and I must have messed it up. Leave it to me! Ha!
Ginny McMeans
I know about those appliances. It would be so cool to have a big cupboard just for appliances.
Colynn
I’ve been meaning to get an ice cream maker. My new kitchen is a little to small to add any extra kitchen appliances as of yet, but one day. A girl can dream. For now, I will live vicariously through you and your peanut butter cookie dough ice cream. Great idea! 🙂