Peanut Butter Cookie Dough Ice Cream

5 from 5 votes

Peanut Butter Cookie Dough Ice Cream

Homemade peanut butter cookie dough, coconut milk, maple syrup, and vanilla churned together to make a creamy ice cream you'll want to make time and time again.

Course Dessert

Cuisine Ice Cream

Prep Time 30

Total Time 30

Servings Servings

Calories 274kcal

Author Ligia Lugo

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