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I think ice cream is one of my favorite recipes to create. It’s honestly such a flexible dessert and super easy to customize. For this recipe, I experimented with sweetening the ice cream with pure maple syrup (whereas I usually use coconut sugar). My reasoning for this was to create whiter ice cream base. I find that coconut sugar makes ice cream more on the brown side (but still tastes AMAZING), and I wanted this to be more of a cream color since it’s a cookie dough ice cream. And let me tell you – this is my new favorite way to make ice cream! If you haven’t homemade ice cream with maple syrup as the sweetener yet, then you must give it a try. This Cookie Dough Ice Cream will be your new favorite treat.
Nutritional benefits of this recipe
This isn’t all the benefits, but a few of my favorite!
- I always recommend buying grass-fed milk and cream. This ensures you are getting a healthier product (from healthier cows) and you are supporting a more regenerative farm. I love buying from a local farmer or from healthy brands like Kalona Supernatural or Mill-King that are low-heat pasteurized instead of ultra-pasteurized. The lower temps helps preserve many of the enzymes in the milk, which makes it easier to digest.
- Maple syrup is a natural sweetener (from the sap of maple trees) so it’s healthy and also rich in antioxidants and minerals such as manganese, riboflavin, and copper.
Is making ice cream difficult?
Not at all! It may seem daunting at first, but it’s way easier than you think. Most of the time for the ice cream is just chilling it, so you are only spending about 45 minutes or so actively working on it.
What tools are needed to homemake ice cream?
An ice cream maker – I use the Ice-70 by Cuisinart. I have no complaints about it whatsoever!
A large bowl – I prefer using one with a spout on the side to make it easier to pour.
An electric mixer with a whisk attachment
An ice cream container for storage. This helps significantly to keep the ice cream the proper texture. You can use a regular freezer-friendly Tupperware, but the ice cream may harden more.
Ingredients for Cookie Dough Ice Cream
For the ice cream:
Grass-fed heavy cream
Grass-fed whole milk
Pure maple syrup
Vanilla extract
Egg yolks – this makes the ice cream extra creamy – it’s essential in my opinion!
Salt
For the cookie dough:
Flour
Grass-fed butter
Vanilla extract
Salt
How to always make the best homemade ice cream
- Be sure to follow the directions on the recipe card to a T for the best turnout.
- Freeze the ice cream bowl for several days, or at least 24 hours before making the ice cream.
- Use an ice cream container for storage. This keeps it a much better texture than using another container that’s not designed for ice cream.
- Place the ice cream container in the freezer several days before, or at least 24 hours before making the ice cream to create a better environment for the ice cream.
- Use egg yolks if you like a thick, creamy ice cream. If you prefer a lighter ice cream, then omit the egg yolks.
- Keep in mind, the ice cream is more of a soft-serve after it is done churning – this is totally normal. You can eat it this way if you would like, but you can also place it in the ice cream container and put it in the freezer for at least 6 hours or overnight for it to harden to true ice cream texture.
Other ice cream recipes I’ve posted:
Chocolate Cherry Almond Ice Cream
Peach Ice Cream with Maple Caramel Sauce
I hope you love this Cookie Dough Ice Cream! Please be sure to leave a comment and rating below. I would love to know if you plan to make it, and how it turns out for you!
PrintCookie Dough Ice Cream (naturally sweetened)
- Prep Time: 45 minutes
- Chill time: 8 hours
- Total Time: 8 hours 45 minutes
Ingredients
Scale
Ice cream base:
2 cups grass-fed heavy cream (16oz)
1 1/2 cups grass-fed whole milk (12oz)
2/3 cup pure maple syrup (230g)
2 tsp vanilla extract
5 egg yolks
1/2 tsp salt
Cookie dough:
1/3 cup coconut sugar (65g)
6 Tbsp salted butter (85g), softened/room temperature NOT melted
1/2 tsp vanilla extract
1/4 tsp salt
2/3 cups (96g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill
1/3 cup finely chopped / slivered chocolate
Instructions
***Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.***
Ice cream:
- In a large saucepan, mix together the milk and cream. Heat over medium heat, stirring with a whisk often, until steaming. Do NOT let it boil – just bring it to a steam.
- In a large bowl using an electric mixer, beat the egg yolks with the maple syrup, vanilla extract, and salt until it lightens in color.
- Once the cream/milk mixture is steaming, pour 1/3 of the hot mixture into the maple syrup bowl and mix together. Then add another 1/3 of the hot mixture and mix again. Then, pour everything back into the saucepan and place over LOW heat on the stove. Stir constantly on low heat for 2 minutes, then pour the mixture through a fine mesh sieve into a large bowl. Let it cool to room temperature for an hour then place in the refrigerator for at least 6 hours or overnight.
Make the cookie dough:
- With an electric mixer, beat together the coconut sugar, butter, vanilla extract, and salt until light and fluffy. Slowly sprinkle in the flour while continuing to mix it. Beat until everything is combined into cookie dough texture. Fold in the slivered / finely chopped chocolate.
- Put parchment paper on a large baking sheet. Use a 1/4 tsp measurer to measure cookie dough, but then break it into two pieces and roll between your fingers to make two little cookie dough balls (each cookie dough ball should be 1/8 tsp of cookie dough). It may seem small, but you’ll be surprised by how big it is in the ice cream! Place on the parchment paper. Repeat over and over, making 1/8 tsp balls with the cookie dough until it’s gone.
- Place in the freezer for 30 minutes to harden separate from each other, then put all the cookie dough balls in a freezer-friendly container (to prevent freezer burn) and store in the freezer until you’re ready to put it in the ice cream.
Churning the ice cream:
- Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. I like to mix mine for 25-30 minutes. Remove the mixer from the ice cream bowl, dump the cookie dough pieces into the ice cream, and mix it together with a spatula.
- You can serve as soft-serve, or transfer the ice cream to an ice cream container and place in the freezer for 3-5 hours to harden.
Recipe Card powered by
A refined sugar free dessert for the win 🙌 If you can’t decide between cookies and brownies, then Brookies are the answer 😍 you’ll definitely want to save this recipe! It’s a healthier recipe because I use coconut sugar as the sweetener (which tastes like brown sugar), there’s also no seed oils, etc. Just real, natural, wholesome ingredients!Comment RECIPE for the link to be sent to your messages! That way you will be able to print off the recipe card (if you want) and use it as often as you like!#brookies #brownies #cookies #refinedsugarfree #coconutsugar #healthydessert #pcosdessert #healthyrecipe #norefinedsugar #naturallysweetened #eeeeeats #eeeeats #tastydessert
1 week ago
This Collagen Matcha Latte is my go-to for almost anytime I make matcha. It’s just so simple and delicious and is one of my favorite ways to include collagen in my day. I also love being able to use dates because they’re healthy and may I say YUMMY 😍 it’s the best!1 large medjool date (or 2 small-medium), pitted
1/4 cup hot water (to soften the date)
1 cup milk of choice
1/2 tsp pure vanilla extract
1 tsp matcha powder
2 Tbsp collagen peptides @furtherfood1. Put the date in a ramekin and cover with hot water. Let it sit for 5 minutes to soften.
2. Put the softened date into a blender (discard the water). Add the milk, vanilla extract, matcha powder, and collagen. Blend for 1-2 minutes until creamy and frothy and until the date is completely blended in.
3. Pour into a cup with ice and enjoy!#matcha #matchalatte #icedmatcha #collagen #collagenpeptides #proteinmatcha #protein #healthyrecipe #healthyrecipeideas #thefeedfeed #eeeeeats #healthydrink #latte #healthyliving #healthyeating
1 week ago
Tiramisu Overnight Oats 🍫☕️ the next time I make this, I’m going to blend it up a bit for a nice and creamy blended overnight oats. Yumm!!!1 1/4 cups rolled oats (145g)
2 Tbsp cacao powder (14g)
2 Tbsp chia seeds (19g)
1/2 cup plain yogurt (135g)
1 1/4 cup milk (10oz)
3 Tbsp pure maple syrup (67g)
2 shots espresso – or strong brewed coffee
1/2 tsp vanilla extract (optional)Topping:
Dollop greek yogurt or mascarpone
Dusting of cacao or slivered chocolate
Raspberries1. In a medium bowl, mix together the rolled oats, cacao powder, and chia seeds. Add the remaining ingredients and mix together thoroughly. Place in the refrigerator overnight or at least 6 hours to give the oats and chia seeds time to absorb the liquid. 8-10 hours make an even more delicious texture!
2. To serve: portion out the tiramisu overnight oats into bowls, top with a dollop of yogurt, slivered dark chocolate (I used Hu chocolate) or a dusting of cacao, and some raspberries. Enjoy!
3. Keep leftovers stored in the fridge and eat within 3-4 days.#tiramisu #ᴏvernightoats #oats #chiaseeds #chocolate #coffeelover #raspberries #healthy #healthybreakfast #healthybreakfastideas #healthyrecipe #mealprep #glutenfree #eeeeeats
2 weeks ago
Double Chocolate Sourdough Banana Bread – You don’t want to sleep on this recipe 🤤 I put it below OR comment “banana bread” to receive the link to print the recipe card!Dry:
206 g heritage flour or white flour (1 1/2 cups spooned and leveled)
1/2 cup (55g) cacao powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Wet:
8 Tbsp (114g) butter, room temp or slightly softened (not melted)
3/4 cup (138g) coconut sugar
1/2 cup (120g) sourdough discard or starter (or substitute with 60g milk and 60g of flour)*
395 g mashed very ripe banana (about 4 medium bananas)
2 large eggs
1/4 cup (95g) honey
1 1/2 tsp vanilla extract (or chocolate extract)
Additional:
3/4 cup chocolate chips*The sourdough starter can be replaced with equal parts milk and flour. For example, the recipe calls for 120 g of sourdough starter, so if you want to replace it, then use 60g of milk and 60g of flour in its place. Keep in mind, this 60g of flour is in addition to the flour already called for in the recipe.1. In medium or large bowl, combine the dry ingredients.
2. In a large bowl, beat the butter and coconut sugar with an electric mixer until smooth.
3. Add sourdough starter (or substitute), mashed bananas, eggs, honey, and vanilla or chocolate extract. Beat until combined.
4. Add the dry ingredients to the wet and fold together with a spatula just until smooth. Do not over-mix.
5. Gently fold in the chocolate chips.
6. Preheat the oven to 325°F. Lightly grease a 9×5 loaf pan (I used glass).
7. Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle with chocolate chips if desired. Let it rest at room temperature for 15 mins while the oven preheats.
8. Bake 45 minutes, then lay a piece of parchment paper across the top to prevent over-browning.
9. Bake for an additional 20-25 minutes. Remove the bread from the oven; a toothpick inserted into the center should come out clean, with a few moist crumbs clinging to it, but not wet batter.
10. Remove from oven and allow to cool for 20-30 minutes in the pan. Then remove it from the pan to cool completely on a rack.#chocolate #bananabread #sourdough #healthyrecipe #eeeeeats #sourdoughdiscard
1 month ago
One of my favorite things to prep when I know I’m going to have a busy morning or am struggling to get in protein in the morning!✨ 200g flour (1 1/3 cups), plus more for kneading @sunriseflourmill
✨ Optional for additional protein: 30 grams collagen peptides (1/4 cup) @furtherfood
✨ 2 tsp baking powder, make sure it’s fresh so they rise well @bobsredmill
✨ 1/2 tsp pink himalayan or sea salt
✨ 240g (1 cup) thick, non-fat greek yogurt, I use @stonyfield grass-fed 0% (if using a thin, runny yogurt, then increase the flour until the dough isn’t sticky)
✨ 1/2 cup blueberries (frozen or fresh, I used frozen)
✨ 1 egg, whisked and set aside1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp). (And collagen if using)
3. Add the yogurt (240g, 1 cup) and blueberries and mix with a spatula until it’s a shaggy dough.
4. It should not be sticky, so add flour if needed, 1-2 Tbsp at a time until no longer sticky.
5. Transfer the dough onto a floured surface.
6. Switching to a hand, knead together until smooth.
7. Let the dough ball rest for 5-10 minutes.
8. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion.
9. Place them on the lined baking sheet and lightly brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be.
10. Bake the bagels for 25-35 minutes, or until med-deep golden brown on top. Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.#eeeeeats #bagels #blueberries #highprotein #recipes #healthyeats #highproteinmeals #healthyrecipe #hormonehealth #pcosfood #greekyogurt #heritageflour
1 month ago
Recipe below! Comment “tortilla” for the tortilla press I use that makes it 10 times faster to make these!350g whole wheat flour @sunriseflourmill is my favorite!
1 1/2 tsp baking powder
1 1/2 tsp salt
56g softened grass-fed butter (4 Tbsp) – or sub olive oil or avocado oil
1 cup warm water (110ºF)1. In a large mixing bowl, combine the flour, baking powder, and salt until thoroughly combined.
2. Create a well in the center of the flour and add the softened butter and warm water into the well. Fold it all together with a spatula or mix with a dough whisk until it becomes a shaggy dough.
3. Flour a clean counter and put the shaggy dough onto it. Flour your hands then knead the dough for a few minutes until it becomes a smooth ball.
4. Cover it and let it rest for 10 minutes to give time for the gluten to relax. This will help to roll out / press the tortillas.
5. Preheat a pan to medium heat.
6. Cut the dough into 8 portions and roll them into balls.
7. Use a tortilla press to press the dough into a flat circle, about 8 inches (press between parchment paper to prevent sticking to the press). I like to go one at a time because the gluten will cause them to shrink – so press a ball into a tortilla, and immediately transfer it to the skillet. Cook for 30-60 seconds on each side. Repeat with the remaining tortillas. If you don’t have a tortilla press – then just use a rolling pin to roll into an 8-inch tortilla, then cook as normal.
8. Serve immediately and store leftovers in an airtight container on the counter for 2 days or in the refrigerator for up to 10 days.#recipe
#homemade #tortillas #tortilla #recipeshare #healthyrecipeshare #healthyrecipes #healthyrecipe #eeeeeats #eeeats #feedfeed #buzzfeedfood #healthyfood #healthyfoodie #healthyfoodideas #homesteading #healthliving #pcos #hormonehealth #womenshealth
2 months ago
Comment “lemon” if you want to be blown away by this recipe 🍋 it’s my current favorite and I know it will be yours too!! AND it’s refined sugar free because I used coconut sugar (dehydrated sap from coconut trees) and honey as the sweeteners.#eeeeeats #lemon #lemoncake #lemonrecipes #lemondessert #lemonlover #healthy #refinedsugarfree #refinedsugarfreerecipes #healthydessert #healthydesserts #pcos #thefeedfeed #fertilityjourney #hormonehealth #healthyrecipe #healthyfood #healthyeats #lemoncrumbcake #lemonloaf
2 months ago
If you saw my stories yesterday then you will know that my husband was obsessed with this dip 🤣 And it’s one of my favorite appetizers – whipped goat cheese! I also implemented some raw honey, lemon, and fresh thyme to add some other flavor profiles. It’s a perfect spring appetizer and takes only a few minutes to make with a few simple ingredients 🥰12 oz goat cheese
1/2 small lemon, juiced (1 Tbsp lemon juice)
1 Tbsp honey
2 tsp fresh thyme leaves, more to taste, plus more for garnish
1/4 tsp salt
1/4 tsp granulated garlic
Optional: a little bit of fresh cracked black pepperFor serving: naan, pita, sourdough, or my homemade wheat tortillas using @sunriseflourmill (recipe coming soon for the wheat tortillas!! I also have regular tortillas on my website).Pulse in a food processor several times until everything is incorporated. Make sure not to over-blend because it might become more liquidy (oops, did that already as seen in the video!). I think it was much thicker before blending too much.
Transfer to a serving bowl, drizzle honey on top, and add fresh thyme sprigs, and enjoy with pita or naan or chopped up homemade tortillas like I did lol! (I will post my wheat flour tortilla recipe soon!!).
Enjoy!!#goatcheese #homemade #appetizer #healthyappetizer #healthyrecipeshare #easyrecipes #easyrecipe #pcos #hormonefriendly #healthyfood #healthybodyhealthymind #eeeeeats #eeeeats #eeeats #feedfeed #buzzfeedhealth #lemon #fertilityjourney
2 months ago
Chocolate covered mandarin oranges are literally the best. My husband and I have been devouring these for the last several weeks so I’m constantly making them 🤣 we call them citrus gushers because the cold mandarin slices kind of “pop” in your mouth and the chocolate coating adds the perfect texture and flavor to it. You’ll definitely have to give them a try!!3-4 mandarin oranges
2 Tbsp chocolate chips
1/2 tsp unrefined coconut oilRegular oranges are delicious as well, but don’t have the “gusher” aspect by popping in your mouth, just FYI!1. Place a piece of parchment paper on a plate or baking sheet.
2. Peel the mandarin oranges and separate the pieces.
3. Melt the chocolate and coconut oil together, stirring regularly to not overlook the chocolate. Put in a small ramekin to make it easy for dipping. I’ll put it in the oven for like 5 minutes while it’s preheating and it melts it well, or do 12 second intervals, stirring between, if using a microwave.
4. Dip the mandarin pieces in the chocolate. I don’t like a whole lot of chocolate, so I just dip them about halfway. You can also fully submerge them if you want (you’ll probably use only 2 mandarins if fully covering them in the chocolate).
5. Refrigerate for at least an hour, ideally two, before eating. The cold refrigerator helps make the best texture for the mandarins!#chocolate #mandarinorange #oranges #chocolatecovered #chocolatelover #thefeedfeed #healthyfood #buzzfeedhealth #eeeats #eeeeeats #healthyrecipe #easyrecipe #easyrecipes #healthyrecipeideas #pcos #hormonefriendly #pcosfood #pcosjourney
2 months ago
