Chocolate Chip Cookie Dough Ice Cream! (dairy free) (Edit recipe)

Creamy, perfectly sweet vanilla ice cream, without any refined sugar, includes a boost of protein, with some delicious melt in your mouth cookie dough bites, which are also gluten, dairy, refined sugar free, and with a protein boost, too!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	312
Fat:	21 g
Carbohydrates:	19 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	72 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.

by colleenshealthylife

Serves: 10

Ingredients

1.75 cups Coconut Cream
0.25 cup Coconut Milk
.25 cup Cashew Butter
.33 cup Pure Maple Syrup
.25 cup Collagen, Optional
1 Tbsp Pure Vanilla Extract

Cookie dough balls

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Process

Cook Mode

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 cookie dough balls by combining all ingredients together in a large bowl. Refrigerate dough for 10-15 min for easier rolling. Roll into mini balls and set in the fridge
In a food processor or high speed blending add all ice cream ingredients together until smooth, scraping sides as needed
Collagen is optional for protein- you can't taste it and it won't affect the recipe if you choose to leave it out
Fold in your cookie dough balls
Pour into 9x5 loaf tin
Place in the freezer for at least 3 hours
At about that 3-4 hour mark you can scoop and enjoy as a soft serve consistency
You can freeze longer / overnight, but allow to come to room temp 10-20 minutes before enjoying as it will harden a good bit overnight
Store in an airtight container / place your loaf tin lid overtop