Chocolate Peanut Butter Cookie Dough Ice Cream
This dairy-free chocolate peanut butter cookie dough ice cream will become your new favorite summer dessert! A creamy, dairy-free chocolate peanut butter ice cream is loaded with peanut butter cookie dough! It's healthy (gluten-free, vegan-friendly) and easy to make!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup old fashioned oats (or oat flour)
- ¼ cup creamy peanut butter
- 2 TBS coconut oil (melted)
- 1 TBS coconut sugar
- 2 TBS honey ((or maple syrup))
- 1 tsp vanilla
- ¼ tsp tea salt
- ¼ tsp baking soda
- ¼ cup mini chocolate chips
- 14 oz can full-fat coconut cream
- ¼ cup honey
- ¼ cup creamy peanut butter
- 2 TBS unsweetened cocoa powder
- 1 tsp vanilla
- ¼ tsp salt
Instructions
- 1
Put old-fashioned oats in the container of your Vitamix. Place the lid on and blend, starting on low speed and increasing to high, for 30 seconds, or until the oats reach the consistency of flour.
- 2
Transfer the oat flour from the container into a small bowl and set aside. (Alternately, skip these two steps and use an equal amount of oat flour (added after blending the wet ingredients together).
- 3
Return the container to the Vitamix base and put peanut butter, melted coconut oil, coconut sugar, and honey (or maple syrup for a vegan option) into the container.
- 4
Blend, starting on low speed and increasing to high, for 30 seconds or until the mixture is smooth.
- 5
Add vanilla, oat flour, sea salt and baking soda into the container.
- 6
Blend, starting on low speed and increasing to high, for 30 seconds or until the mixture is smooth.
- 7
Add mini chocolate chips and stir them by hand into the peanut butter cookie dough.
- 8
Line a baking sheet with parchment or wax paper and spread the cookie dough evenly onto the paper.
- 9
Place the peanut butter cookie dough into the freezer to harden while you make the ice cream.
- 10
Add all ice cream ingredients into the container of a Vitamix blender.
- 11
Blend, staring on low speed and increasing to high, for about 30-60 seconds or until all ingredients are combined and the mixture is smooth.
- 12
Turn on an electric ice cream maker fitted with the frozen base.
- 13
Pour the mixture from the Vitamix into the ice cream maker (that is turned on).
- 14
Let the ice cream churn for about 20-25 minutes, or until it has a thick and creamy consistency.
- 15
Transfer the ice cream mixture from the ice cream maker into a freezer-friendly, glass container.
- 16
Remove the cookie dough from the freezer.
- 17
Transfer it to a cutting board and cut the cookie dough into small pieces.
- 18
Add the cookie dough to the ice cream in the container and stir until the pieces are evenly distributed.
- 19
Put the container in the freezer to harden for at least 2 hours.
- 20
Remove ice cream from the freezer and let it sit at room temperature for 5 minutes before serving (this will make it easier to scoop)!