Chocolate Cookie Dough Ice Cream

Summer is in full swing, and you know what that means…ice cream! Who doesn’t love a cold, creamy treat on a hot, sweltering day? But, these are just a few of the terrible ingredients our most popular brand in Texas uses in their ice cream: High Fructose Corn Syrup, Corn Syrup, Carrageenan, Partially Hydrogenated Soybean Oil, Artificial Colors.
I don’t know about you, but, I don’t want all of that stuff in my body. Carrageenan causes GI inflammation, HFCS is known to cause obesity, Hydrogenated Oils are a contributing factor in degenerative diseases…no thank you!
I decided to just start making it myself so that I know exactly what goes into it.  Here’s a recipe for one of my favorites: Chocolate Cookie Dough, and you only need a few ingredients!
Cookie Dough Ingredients
2 Tbsp. Crunchy Peanut Butter (make sure it doesn’t contain added sugar or oils)
1 Tbsp. Honey
  • Mix ingredients together until it forms a nice little batter.
  • Roll into tiny balls and place them on a plate.
  • Stick these in the freezer while you make your ice cream.
Ice Cream Ingredients
1 Can Full Fat Coconut Milk
¼ Cup Cocoa Powder (or a little more if you like it extra chocolate-y)
¼ Cup Coconut Sugar
1 tsp. vanilla (or peppermint if you like a mint chocolate flavor)
  • Toss all ingredients into the blender, and blend until smooth.
  • Pour into a freezer safe bowl.
  • Put in the freezer for about 15 minutes.
  • Remove from freezer and stir in your “cookie dough” pieces.
  • Place back into the freezer until firm. (about 4 hours)
  • Remove from freezer about 15 minutes prior to eating to allow it to thaw some.
  • Enjoy!
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