When you can’t decide between chocolate chip cookies or ice cream, you just make both.
Dairy-free chocolate chip cookie dough ice cream, that is!
Food allergies got nothing on this food allergy mom.
We’ve been making cookie dough ice cream allergy safe for years!
Dairy-free, egg-free, tree nut free.
This is a special treat my kids LOVE and yours will, too.
And while I used to have to make the ice cream and cookie dough separately from scratch…
there are now products we can buy that make this recipe so much easier.
Amanda’s Own Cookie Dough is dairy-free and egg-free and can safely be eaten raw per their website.
Plus, we can find store-bought dairy-free vanilla ice cream if we don’t want to make it from scratch.
However, I also love tapping into my days as an young allergy mom and making homemade vanilla ice cream in my trusty ice cream machine (affiliate) whenever I can.
We didn’t have all the fancy dairy-free store-bought options back then.
It just depends on how much time I have and what ingredients I have on hand.
But the morale of the story is, always have delicious edible cookie dough on hand.
You never know when you’ll want cookies or better yet, cookie dough ice cream.
As you can probably guess, once you have dairy-free vanilla ice cream and edible cookie dough ready to go…
you can simply add chunks of dough to the ice cream or serve them side-by-side in two big scoops.
Either way, yum!
For our homemade, dairy-free vanilla ice cream recipe, see below.
What makes this recipe perfect for cookie dough is the brown sugar.
It compliments the cookie dough so well.
And hey, I know there’s dairy-free chocolate chip cookie dough ice cream on the market now…
but you and I know yours will be better!!!
HOMEMADE ICE CREAM TIPS
Sugar content varies by which creamer and milk you use. Feel free to taste the mixture before adding the 1/4 cup of brown sugar and see if it’s already sweet enough. You can easily omit the sugar from this recipe.
Sometimes we chill the mixture in the freezer for 15 minutes before churning and/or chill the finished ice cream in the freezer for 15 minutes before eating.
Experiment a little and you’ll find a good system to get the best texture depending on the ingredients you choose.
PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.
Or serve your ice cream in bowls. Less mess!
See recipe below.
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
1 cup dairy-free plain coffee creamer
1/2 cup unsweetened dairy-free milk
1.5 teaspoon vanilla extract
1/4 cup brown sugar
pinch of salt
edible, dairy-free chocolate chip cookie dough
Whisk all the ingredients together (except cookie dough) in a large measuring cup or bowl.
Put mixture in the freezer for 15-30 minutes to get it really cold (optional).
Remove mixture from freezer and pour the mixture into your ice cream maker.
Churn according to your machine directions. Ours takes about 30 minutes in our small gel machine.
Gently add dime size pieces of cookie dough into the churned ice cream.
If you want the ice cream firmer for cones, cover container and put the ice cream in the freezer for another 15-30 minutes (optional).
If you have any leftover, freeze it for later. Put the leftover ice cream in your blender before serving in order to make it creamy again.
Or these ice cream storage containers (affiliate) with nearly five stars look great.
Hope you enjoy this dairy-free cookie dough ice cream as much as we do.
Here are more dairy-free ice cream recipes for your enjoyment.
This was originally posted in November 2012.