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I am THE chocolate gal. Chocolate is always a good idea, and it never lets you down.
I’m also notorious for not being able to make decisions. I don’t always know the right answer, but I do know that a well-placed combo is always a good idea.
This ice cream base has quickly become one of my favorites. First, it’s zero cook. As in, nothing on the stove – no tempering, no custard, nada. Second, it’s incredibly creamy – especially for a base that involves zero milk or cream. Third, the only tool you need is a blender.
The ingredient that trips some people up is the raw cacao butter. Raw cacao is basically the other half of cocoa powder. They’re different parts of the same cocoa bean.
I use Big Tree Farms, which comes in 1oz cubes. It takes 6 cubes to make 1/3 cup. *NOTE: Cacao butter has a high melting point. Chop it finely to get it to melt quicker, but don’t be surprised if it still takes over 2 minutes to melt. Once you get that melted, add the solid coconut oil to the bowl with the cacao. The heat from the cacao will quickly melt the coconut oil, while bringing down the temperature of the cacao slightly. (Which is helpful when adding this to your eggs.)
Add melted cacao and coconut oil to the egg mixture and blend on high for 2-3 minutes, until slightly thickened and smooth.
While keeping the blender going on high, begin adding one ice cube at a time blending for about 10 seconds between. This step is mainly to bring down the temperature of the mixture, and to dilute it slightly.
Once all the ice cubes are added, add the vegetable glycerin then refrigerate the mixture while you mix together the cookie dough.
In a small bowl, combine the butter (or coconut oil), coconut flour, vanilla, Pyure, and whey protein isolate. *NOTE: If you want to keep this dairy free, just add extra coconut flour instead of the whey.
Fork the cookie dough ingredients together. The dough should stick together without feeling too wet.
Add the chopped chocolate, then remove the dough to the fridge to set slightly.
Add the chocolate ice cream base to your prepared ice cream machine. Churn the ice cream for about 15-20 minutes, or until the ice cream reaches soft serve consistency. Take the paddle out, then gently stir in the peanut butter.
In a long, shallow freezer-safe dish, add about half of the ice cream base. Dot the base with about half of the cookie dough crumbles.
*NOTE: I rolled my cookie dough into larger balls, which probably worked against me as they will harden some in the freezer. I highly suggest you leave it in smaller chunks.
Cover with the last half of ice cream, then the last of the cookie dough. Swirl the ingredients together by placing a toothpick into the mixture and circling it around.
Place the ice cream in the freezer for 45 minutes to 1 hour to harden up. Scoop and serve!
Creamy, rich chocolate ice cream with a thick peanut butter swirl and chewy cookie dough pieces. Does it get any better than this?!
Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)
Credit: Erin Murray, My Fling with Food
- For the Ice Cream Base:
- 4 whole eggs
- 4 egg yolks (save those whites for later!)
- 1/3 c unsweetened cocoa powder
- 1/3 c melted raw cacao butter
- 1/3 c melted coconut oil
- 1/4 c MCT oil
- 1/4 c Pyure or THM Gentle Sweet
- 2 heaping Tbsp natural peanut butter (you can sweeten it with additional Pyure, if you wish)
- 2 tsp vanilla
- pinch of salt
- 2 Tbsp vegetable glycerin
- 15 ice cubes For the Cookie Dough:
- 2 Tbsp softened butter or coconut oil
- 2 Tbsp coconut flour
- 1 tsp vanilla
- 1 scoop whey protein isolate (unflavored, unsweetened)
- 1-2 oz chopped 85% dark chocolate, or Lily’s chocolate chips
- In a high-powered blender, combine all ingredients for the ice cream base except ice, peanut butter, and vegetable glycerin. Blend on high for 4-5 minutes. Mixture should be slightly thick and creamy.
- Keeping the blender on high speed, begin adding one ice cube at a time, blending well between (for about 10 seconds).
- Add the vegetable glycerin and place the mixture in the fridge while you make the cookie dough.
- Combine all ingredients for the cookie dough in a small bowl. Mixture should stick together without feeling too dry or crumbly.
- You can either leave the cookie dough chunky, as is, or you can form it into small balls between your hands. Don’t make the balls too thick, because they will harden in the freezer. Place cookie dough in the refrigerator to harden slightly while you churn the ice cream base.
- Churn the ice cream base in an ice cream machine, according to manufacturer’s directions. When it’s finished, the mixture should be the consistency of soft serve. It took my machine about 15-20 minutes to get this texture.
- Remove the ice cream paddle, and gently stir in the peanut butter.
- Add about half of the ice cream to a freezer-safe container (I prefer one that’s longer, rather than tall), place about half of the cookie dough on top of the ice cream. Add the rest of the ice cream and cookie dough. Gently swirl the mixture together by placing a toothpick or skinny spatula down into the ice cream and making circles.
- Place the ice cream in the freezer to set for about 45 minutes to an hour.