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 your sweet dairy-free treat.
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 and there are a variety of popsicles to choose from too.
True, I keep mostly popsicles because they're a lot less fattening and, I will admit, healthier ... but dairy-free ice cream is made with coconut milk and that's a good thing.
🥘 Ingredients
Peanut Butter Cookie Dough
- Chia seed is added for some extra nutrition.
- Whole wheat flour adds fiber and nutrients to the main base of the cookie dough.
- Salt is needed for just a little bit of seasoning.
- Creamy peanut butter adds moisture to the mix and a wonderful nut butter flavor.
- Maple syrup is that healthy sweetener that we all love.
- Vanilla extract adds so much flavor to the mix.
Ice Cream
- Full-fat coconut milk is the milk substitute that makes this frozen treat so creamy and delicious and it freezes really well.
- Maple syrup that healthy sweetener that we all love.
- Peanut butter cookie dough can be pre-made from the recipe above or use your own favorite.
🔪 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 frozen bowl.
- Turn it on 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 it's churned 10-15 minutes.
- Let it churn to incorporate all of the cookie dough. It takes just a couple of minutes.
- Eat immediately as soft-serve or put it in a refrigerator container and freeze for scooping out nice servings.
🍦Cones and More
Here are a couple more recipes that I think You'll really enjoy.
- Biscoff Butter Cookie Ice Cream tastes so good and it's like nothing you've never had before!
- You'll never want to go back after you've tasted these Chia Waffle Cones
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If you take a photo of your most delicious frozen treat I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
📋 Recipe
Peanut Butter Cookie Dough Ice Cream
Ingredients
Peanut Butter Cookie Dough
- 1 teaspoon chia seed - you could use flax seed meal instead
- 3 teaspoons water
- ⅓ cup whole wheat flour
- pinch sea salt
- 3 tablespoons peanut butter - creamy
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
Ice Cream
- 15 ounce can full fat coconut milk - usually about 17%,
- 2 tablespoons maple syrup
- ¾ 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 frozen bowl.
- 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 it's churned 10-15 minutes.
- Let it churn to incorporate all of the cookie dough. It takes just a couple minutes.
- Eat immediately as a soft serve or put it in a refrigerator container and freeze for a hard ice cream.
Nutrition
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.