You are not going to believe it when I say it, but I made the most AMAZING ice cream that is HEALTHY and LOW CARB! I know, I know, a lot of those words you’ve never heard in the same sentence together. And how about I add this… it’s packed with cookie dough!
I’ve been dreaming of making ice cream for a long time now but didn’t really want to splurge on an ice cream maker. Luckily my mom had an old school one that I could try out to make my dreams of making healthy ice cream a reality.
Dairy is kind of like carbs for me- I don’t have an allergy, but when I eat too much, I just feel blah. So for daily use, I use almond milk. I still go out and get real ice cream as a treat (I craved ice cream all of the time when I was pregnant with my son!), but I wanted to create a dairy free version that I could have as an alternative. And to my surprise, it tastes just as good as real ice cream! I’m not lying when I say that this healthy, dairy free ice cream is actually some of the best ice cream I’ve ever had.
So, you do need an ice cream maker for the recipe, so if you don’t have one, ask your mom where her old school one is OR look on Facebook Marketplace or Craigslist (I looked and there are tons for sale for CHEAP that people have probably gotten as wedding gifts and never used. That’s where I’m going to buy mine from!)
To make the ice cream, blend coconut milk, almond milk, maple syrup, vanilla, salt, and xanthan gum in blender or food processor until smooth. Then, transfer to the refrigerator where it needs to chill for at least 2 hours.
I know that xanthan gum can be a little bit pricey (about 10 bucks for a bag), but the bag lasts for a LONG time, and it really does help the ice cream achieve it’s rich and creamy texture, so I think it is worth it. With that being said, I have heard of people leaving it out of ice cream recipes, but I definitely don’t recommend it.
When ready, make the ice cream according to your ice cream maker’s instructions.
While the ice cream is churning, make your Healthy Edible Cookie Dough. If you haven’t made this yet, it is soooo yummy! Don’t eat any though because you need it all for your ice cream! I hate when you get cookie dough ice cream and there isn’t enough cookie dough in it! Put the dough in the refrigerator of freezer to firm up a bit while you wait for the ice cream to finish churning.
When the ice cream is complete, it will still be very soft and not ready to eat yet. Stir in dark chocolate chips.
Then, remove edible cookie dough from the refrigerator and form into balls or chunks with your hand. Place in and on top of the ice cream, but be careful because these will not be super firm yet. They will firm up with the ice cream as it freezes, so do not stir once you put the cookie dough in the ice cream.
Transfer to whatever storage container you want to use, and allow the ice cream to freeze before eating.
Dairy Free, Healthy Cookie Dough Ice Cream
1 can full fat coconut milk
1 cup almond milk
1/2 cup maple syrup (can substitute honey)
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon xanthan gum (a little pricey for a bag but it lasts a long time and very worth it!)
Healthy Edible Cookie Dough
1/3 cup roughly chopped dark chocolate chips
1. Blend coconut milk, almond milk, maple syrup, vanilla, salt, and xanthan gum in blender or food processor until creamy (just a minute or two).
2. Allow mixture to chill in the refrigerator for 2 hours.
3. Make ice cream according to ice cream makers instructions.
4. While churning, make my healthy edible cookie dough and put in the refrigerator to firm up while ice cream machine continues.
5. When ice cream is finished, stir in dark chocolate chips.
6. Form cookie dough into balls of desired size and place in and on top of ice cream. Do not stir. Cookie dough will be soft still, but will firm up as the ice cream freezes.
7. Allow ice cream to freeze, and enjoy!*
*If you freeze for later, this ice cream will get firmer than dairy ice cream in the freezer, so allow to sit on the counter for 10 minutes before scooping.