Cookie Dough Ice Cream

Disclaimer
I thought that since today is my 26th birthday it would be fitting to share my newest ice cream.
While cookie dough isn’t my favorite, mint is (but I already shared that recipe) this is still yummy and full of good stuff!
I tried making this cookie dough ice cream before with a soaked dough but that really didn’t turn out well. The dough just got spread throughout the batch of ice cream and gave it an old texture. Then I was given some coconut flour as an early birthday present. It worked perfectly! I was so happy that it turned out well and don’t plan on going back to the store-bought kind, EVER. You can also use this cookie dough that uses sprouted flour.
What I like as much as the taste is how nourishing this is. Sure we still need to be carefull about how much sugar we consume but this ice cream is packed with lost of wholesome, real ingredients! I hope you enjoy it as much as I did!
 
 

Cookie Dough Ice Cream

 Vanilla Ice Cream
2 cups raw cream
1 1/2 cups raw milk
2 egg yolks (pastured)
1 tsp arrowroot powder
1/4 cup raw honey
1 TBS vanilla extract
Cookie Dough
1 cup coconut flour
1/2 cup raw honey
1 TBS vanilla extract
1 cup chocolate chip
Blend the ingredients  for the ice cream together and pour in ice-cream maker. While the ice-cream is churning mix together the cookie dough ingredients. After about 20 minutes the ice-cream should be ready. Add little pieces of the cookie dough and gently stir in by hand. Enjoy soft or place in the freezer to firm up for two hours.

This post is part of Hearth and Soul, Fight Back Friday, Fresh Bites Friday , Fat Camp Friday. Homemaker By Choice Weeklong Blog Hop, Simple Lives Thursday, 

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. What a delicious and healthy version of cookie dough ice cream! It sounds wonderful. Thank you for sharing it with the Hearth and Soul Blog Hop, and hope you had a lovely birthday!

  2. Happy Birthday! I can’t wait to start making ice cream again! Great recipe. Would love for you to join us for Fat Camp Friday (links close tonight)! http://www.mangoesandchutney.com/2011/05/fat-camp-friday-26-pesto-basil-bacon.html

  3. Mary, I have baked with coconut flour. It makes wonderful brownies and muffins!

  4. Hi Heather,

    This sounds very interesting…a good use of coconut flour. Have you baked with the coconut flour? I have always wondered about it.

    Thanks for sharing.

    Love,

    Mary

  5. Thanks Heather! 🙂 I bairly feel guilty eating this one!!

  6. Happy Belated Birthday, youngin! lol. This looks so good…and I am total sucker for cookie dough ice cream. I suppose I wouldn’t feel so guilty eating this version 😉

  7. Mare, the only thing that you might not like abou the coconut flour is that it makes the cookie dough a bit gritty. I didn’t mind but one of hte staff did. I think it was still very yummy!

    Megan, thanks!!! 🙂

  8. Looks Yummy! Happy Birthday!

  9. This is my favorite! I LOVE cookie dough ice cream :o) I’ve tried a few varieties of homemade cookie dough ice cream. Haven’t got it the way I want it yet. I will have to try the coconut flour version. Yum!

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