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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 489kcal
Author Ginny McMeans

Ingredients

Peanut Butter Cookie Dough

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

Serving: 1Serving | Calories: 489kcal | Carbohydrates: 39g | Protein: 8g | Fat: 32g | Saturated Fat: 14g | Sodium: 95mg | Potassium: 539mg | Fiber: 2g | Sugar: 21g | Vitamin C: 1.4mg | Calcium: 82mg | Iron: 5.6mg