This post may contain affiliate links. Click here for my affiliate disclosure. Thanks for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Recipe and pictures updated 2/23/16
Classic cookie dough ice cream filled with cookie crumbs and chocolate chunks…completely healthy and guilt-free!
Topped with some peanut butter hot fudge topping I made for my upcoming cookbook. It was good. #cookbookexclusive
No ice cream maker? Try this Single-Serve Cookie Dough Ice Cream!
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk (or carton coconut milk for a nut free version)
- ½ cup heavy whipping cream
- ½ cup cottage cheese
- 2 farm fresh eggs*
- 1 T vegetable glycerin, optional but highly recommended
- 1 tsp. each vanilla extract and butter flavoring
- ¾ tsp. baking powder
- ¼-1/2 tsp. caramel flavoring
- 6-7 doonks THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- 1 tsp. glucomannan
- Blend all the ice cream ingredients in a high-powered blender until smooth. Freeze in an automatic ice cream maker according to manufacturer's directions.
- Meanwhile, combine the cookie crumb ingredients, adding enough water to make course crumbs. Freeze the cookie mixture.
- When the ice cream is done churning, transfer it to a freezer-safe container and stir the cookie crumbs into it. Add the chopped chocolate as well. Serve immediately or freeze for 30-60 minutes to firm up, if desired. Yields 4-5 servings.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the cubes in a high-powered blender. You may have to add some almond milk or cream to get it to blend. Stir in the cookie crumbs and chocolate by hand after blending.
Briana’s Baking Mix
- I recommend sweetening this ice cream with THM Pure Stevia Extract Powder, which can be purchased from the Trim Healthy Mama online store.
- THM Sweet Blend
- I use this Cuisinart 1 1/2 qt. Automatic Ice Cream Maker and am very happy with it.
- This Hershey’s Sugar-Free Chocolate Syrup (sweetened mostly with erythritol) is a great topping for this ice cream.
- Vegetable Glycerin