This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
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.
Cookie Dough Ice Cream
THM:S, Low-carb, Sugar free, Gluten/nut free
Ingredients
- 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
Cookie Crumbs:
- 2 T butter, melted
- 4 T Briana's Baking Mix
- 1½ tsp. THM Super Sweet Blend
- Dash of salt
- Water
Skinny Chocolate, unsweetened baker's chocolate, or 85% dark chocolate, cut into chunks
Instructions
- 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.
Notes
*If you're concerned about salmonella poisoning, use pasteurized eggs. These can be purchased, or you can make them at home (Google it).
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.
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
Suggested products:
- 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.
- Glucomannan
- Vegetable Glycerin
- Truvia
I made your basic vanilla and it was very good but the glucci left little chewy pieces throughout the ice cream. Do you have any suggestions?
Hi Beth! I always add the gluccie right before blending so it doesn’t have time to clump. If you still run into trouble with it like that, try adding it in small increments WHILE blending and see if that helps. 🙂 (Of course be careful doing this while the blades are running! A lot of blenders have a hole in the lid to add things in while the blender is running, or you could add it while using an immersion blender.)
I really want ice cream after a long time without. This looks delicious!! What brand of glycerene do you use? All the ones I referenced online only suggested using for cosmetic purposes. Thanks for your help.
For future reference, you can always find links to the products I use below the printable recipe in the post. 🙂 Here’s the glycerin I buy off of Amazon – it works great! (affiliate link) https://www.briana-thomas.com/recommends/vegetable-glycerin-2/
Do you have any egg free ice cream recipes? I can’t digest eggs.
Yes, actually most of my ice cream recipes are egg free. 🙂 You happened to find one of the few that has eggs…lol. Here’s the complete index: https://www.briana-thomas.com/indexes/complete-pictorial-recipe-index/ice-cream
And here’s a list of most of my egg free recipes: https://www.briana-thomas.com/tag/egg-free/
Hi Briana!
I made this today with my new kitchen aid ice cream maker attachment! It was good, but the sweetness tasted off. I used Trader Joes stevia instead of THM, since that is what I have. I do have THM super sweet and gentle sweet blends. Could I use one of those? If so, what quantity do you think? Thanks so much!
Hi Sarah! Yes, I’ve tried Trader Joe’s stevia and didn’t enjoy the taste of it. The THM brand is much better tasting. You can definitely use either Super Sweet or Gentle Sweet in place of the stevia. This sweetener conversion chart is handy to print out so you can figure out different sweetener amounts: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Thanks so much!
How much does this yield
“Yields 4-5 servings”
Can xanthan gum be used in this recipe instead of gluccie?
Gluccomannan and xanthan gum can often be substituted 1:1, but I haven’t tried that in ice cream. Let me know if you try it!