I broke the seal on this summer’s ice cream maker usage with this incredible Peach Raspberry Sorbet, earlier this month and now I can’t stop. When I get a craving for something, you best watch yourself. Get out of my way and let me do my thing. My current adoration of my ice cream maker plus a craving for a childhood favorite meant it was time to create!
I had the realization that I have sadly been without cookie dough ice cream for longer than should be allowed. The store-bought ones, even when gluten-free or dairy-free, are still loaded with so much junk, tons of refined sugar, creepy lab experiment thickeners and I just can’t.
I took the dough from my Perfect Grain-free Chocolate Chip Cookies and take it to the next level with a Chocolate Chip Cookie Dough Coconut Milk Ice Cream situation. Besides a little boiling water to dissolve the thickener, there no reason to heat up your ice cream base, no need to make a custard or overcomplicate things in any way. It’s ice cream. It should be fun and easy.
I make a whole batch of my cookie dough, then I use between 1/2 and 3/4 of it, in the ice cream. I save the rest for both topping the ice cream scoops and for baking a few cookies, because how can you not?
This recipe has some wiggle room, you can opt for a different sweetener or a different thickener, depending on your preference. Your choice for additional milk can depend on your taste. I opt for almond milk with the coconut milk, to keep the coconut flavor from overpowering, but you can certainly opt for all coconut milk, which yields a nice, thick and rich, creamy coconut-infused result. Be sure to check out the notes and you can also follow my tutorial on How-to Make Dairy-Free Ice Cream (from my friend Kelly’s amazing dairy-free ice cream book) for other tips and tricks.
If you are still looking for more ice cream love, join Tom’s of Maine for the Tom’s of Maine Sustainable Ice Cream Trail!! For the launch of their new Rapid Relief Sensitive Toothpaste. Tom’s wants everyone – even sensitive teeth sufferers – to enjoy local frosty flavors from shops committed to using no artificial ingredients and operating sustainably by sourcing locally and giving back.
adapted from The Spunky Coconut's Vanilla Ice Cream
- 1 can organic full fat coconut milk
- ½ cup (about 8) soft pitted dates (or other sweetener, see notes)
- 1 vanilla bean, that has been soaked overnight
- 1½ cups homemade almond milk (or other non-dairy milk, see notes)
- 1 tablespoon vanilla extract
- 1 tablespoon grass-fed gelatin (see notes)
- ¼ cup boiling water
- 1 batch grain-free cookie dough
- Prepare the cookie dough, according to directions. Roll the dough into small little bite-sized balls and place on a parchment paper lined baking pan into the refrigerator, covered in plastic wrap.
- Put the coconut milk, dates and soaked vanilla bean in a blender and puree until smooth.
- Add the almond milk (or other non-dairy milk) vanilla extract and thickener (if using). Puree until smooth.
- Refrigerate for about an hour or so, until cold. You can also add to a plastic bag and submerge into an ice bath.
- Pour into your ice cream machine and churn per the manufacturer’s instructions. Add the ice cream to your container and fold in the cookie dough balls.
- Eat right away or freeze until hard, for perfect scoops.
I find I use about ½ to ¾ of the cookie dough in the ice cream and I save the rest to crumble on top and I bake a handful of cookies with it. Use as much as you want in your ice cream
opt for the coconut oil vs grass-fed butter in the cookie dough recipe to make dairy-free/vegan
you can use any non-dairy milk of your choice where I use almond milk. Cashew milk, hemp milk, etc. For a super rich ice cream you can also use all coconut milk if you want, but obviously the coconut flavor will be much stronger. I find it can be a tad overpowering so I opt for almond milk.
you can opt for coconut sugar or stevia as a sweetener option, as well, (read more here), but just note that the less sugar the ice cream has, the icier it will be.
if opting for less sweetener, you've heard me mention in the past, but I recommend adding a little vodka, as the alcohol cuts down on the iciness, about 1 tablespoon.
I had the opportunity to sample this incredible Rapid Relief Sensitive Toothpaste last year in Maine, at a top secret sampling lunch. As someone who has long suffered with sensitive teeth, I have found that often I was avoiding certain foods due to that fact. Super cold foods were always my trigger. Most other pastes for sensitive teeth offer only the option to numb the pain, which can also numb the tongue and the gums in the process, not to mention all of the sketchy, unnatural ingredients present. This incredible fluoride-free, natural paste from Tom’s of Maine seals the pathways to sensitive tooth nerves to instead help block the pain. It uses naturally derived arginine, an amino acid and calcium carbonate to seal the pain, so no strange lab-created ingredients. You get relief within 60 seconds and long-lasting protection with continued use. I love that whether your sensitivity is to hot or cold, sweet, salty or sour, there is now a natural way to remove the painful part of enjoying some of your favorite foods and beverages.
This fluoride free formula is also free of artificial sweeteners, flavors, colors and preservatives. There is no animal testing or animal ingredients. The carton and tube are both fully recyclable and as always, 10% of all of Tom’s of Maine’s profits go back to supporting people and the planet.
This is a sponsored conversation written by me on behalf of Tom’s of Maine. All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.