Chocolate Chip Cookie Dough Ice Cream
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 1797 |
| Fat: | 98 g |
| Carbohydrates: | 229 g |
| Protein: | 0 g |
| Calculated for total recipe. | |
My sister’s favorite ice cream flavor has always been chocolate chip cookie dough. This flavor was often to be found in our freezer growing up. We knew this recipe was a winner when my sister quipped, after tasting it, that she’d like to be paid “in cookie dough.”
Yield: 1 pint
Yield: 1 pint
Ingredients
- 16 fl oz 16 fl oz Coconut Milk, full fat
- 1 tsp 1 tsp Pure Vanilla Extract
- 1/4 cup 1/4 cup Maple Syrup, Grade B
- 3 3 Egg Yolk
- 3/4 cup 3/4 cup Chocolate Chip Cookie Dough- Egg Free
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make chocolate chip cookie dough and freeze until use.
- Combine coconut milk, maple syrup, vanilla and egg yolks in a sauce pan.
- Bring to a low boil while whisking.
- Let cool.
- Strain mixture into a medium mixing bowl, and cover with plastic wrap.
- Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, and run until the desired consistency is reached.
- Upon removing from ice cream maker, remove cookie dough from freezer and cut into 1/2-inch chunks.
- Stir chunks of cookie dough into the ice cream.
Notes
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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