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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Paleo Cookie Dough Ice Cream (Dairy/Egg/Coconut/Gluten Free)

Paleo Cookie Dough Ice Cream (Dairy/Egg/Coconut/Gluten Free)


Does it get ANY better than Cookie Dough Ice Cream?? I think not.

My Ice cream recipes has been getting made so much lately (by myself) and fellow club members that I have decided to continue adding a bunch more flavors here to the club.  This one might be my favorite so far.

Grain free cookie dough often has a almond flour texture to it- which is hard to describe but it doesn't taste like regular cookie dough to me. I remedied that in this recipe! I promise you it tastes REAL DEAL. The texture of the ice cream is just as wonderful. You could trick anyone with this recipe- theres no way it tastes paleo let alone dairy and egg free too!!

Ingredients

Vanilla Ice Cream Base

·      3 cups of milk (Almond, Coconut, Cashew or regular milk)

·      1 1/2 TBSP Gelatin

·      3 cups of Raw Cashews or Cashew Flour

·      1 Tbsp + 1 Tsp of Vanilla Extract

·      1/8 Tsp. Salt

·      3/4 cup of Honey (Maple Syrup or Agave should also work)

Cookie Dough

·      3/4 Cup of blanched Almond Flour

·      3/4 Cup of Arrowroot or Tapioca Starch

·      3 TBSP Butter or Ghee (Spectrum Shortening can be subbed here but you will lose some flavor)

·      2 TBSP Spectrum Shortening

·      1/4 cup of granulated Sugar (Palm, Organic Cane or Granulated Honey OR Xylitol to reduce the sugar in the recipe)

·      1/4 Tsp. Salt

·      1 TBSP Vanilla Extract

·      1/3 cup of Mini Dairy Free Chocolate Chips

Instructions

1.    Make the ice cream base. Bring to a boil in a sauce pan 3 cups of milk with the gelatin. (You can also place this mixture in the microwave and heat in a microwave safe bowl for about one minute until it comes to a boil)

2.    Pour the hot mixture into a blender and add the cashews, Vanilla Extract Salt and Honey. Process on high until smooth. Place the blender jar into the fridge for an hour or two to chill.

3.    Make the cookie dough: Place all the cookie dough ingredients into a bowl - using a spoon and then your hands kneed the dough until it comes together.

4.    Line a small cookie sheet or pan with a sheet of parchment paper. Roll heaping teaspoon sized balls of cookie dough and place them spread apart on the cookie sheet. Once you have made all the cookie dough balls place the cookie sheet in the freezer for 1 hour until they are rock hard! (Reserve them to stir into the ice cream after churning it)

5.    Now its time to make the ice cream! Remove it from the fridge once it has cooled. If it has developed a film on top (from the gelatin) give it a stir or place it back on the blender for 15 seconds.

6.    Pour the ice cream base into an ice cream maker following the manufactures directions. Once churned stir in the frozen cookie dough balls and then pour into a freezer safe container and store up to one week. (You can keep it in the freezer longer but the texture is the best the first week)

 

 

 

 

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