Peanut Butter Cookie Dough Ice Cream

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.

1. Biscoff Butter Cookie Ice Cream tastes so good and it's like nothing you've never had before!
2. 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.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Print

5 from 2 votes

Peanut Butter Cookie Dough Ice Cream

Peanut Butter Cookie Dough Ice Cream is the best of both worlds. 

Course Dessert

Cuisine Ice Cream

Prep Time 30 minutes

Total Time 30 minutes

Servings 3 Servings

Calories 274kcal

Author Ginny McMeans

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 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

Nutrition Facts

Peanut Butter Cookie Dough Ice Cream

Amount Per Serving (1 Serving)

Calories 274 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g35%

Sodium 96mg4%

Potassium 525mg15%

Carbohydrates 21g7%

Fiber 6g24%

Sugar 6g7%

Protein 9g18%

Vitamin C 4mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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