My children request ice cream often and cookie dough is usually at the top of the list. However, with food allergies and sensitivities, we can’t ever buy one that is dairy free, grain free, gluten free, sugar free, and on-plan with Trim Healthy Mama.
It’s not always convenient to make your own on-plan desserts and foods, but I appreciate knowing exactly what is in what my family and I are eating. With food allergies, we certainly can’t take any chances.
This Father’s Day, my children requested homemade cookie dough ice cream. I couldn’t find a recipe online that fit all of our dietary needs and restrictions, so I threw together some ingredients, and it turned out to be a crowd pleaser! Hope you enjoy it as much as we did!
- 3 cups coconut milk (refrigerated carton)
- 1/2 cup dairy-free heavy whipping cream (Silk makes a good one)
- 1 can coconut milk
- 2 eggs (you can cook/pasteurize these in the carton coconut milk on the stove by heating to 160 degrees and stirring constantly to avoid scrambled eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. butter extract
- 1/4 tsp. caramel extract
- 1/3 cup super sweet blend (adding a little more to taste as some like sweeter; make it your own)
- 1/4 tsp. salt
- 2 tsp. glucomannan
- 1 T vegetable glycerin, optional (helps the ice cream stay a little softer after freezing)
Cookie dough:
- 3 T coconut oil melted
- 8 T baking blend (has grain) or this recipe that is grain-free
- 3 tsp. super sweet
- Dash of salt
- Water
- Skinny chocolate or 85% dark chocolate, chopped
Make the cookie dough by mixing first 4 ingredients. Then add a little water as you go to get the consistency of cookie dough. then add chopped chocolate to the dough and mix thoroughly. Break off pieces of the dough for the mixin and chill.
Add all other ingredients to ice cream churn. Churn following manufacturer instructions. Then stir in the dough bits. Eat immediately or freeze in a container.
