Paleo Cookie Dough Ice Cream

My father has this habit of seeing how long he can go without going to the grocery store. He will call me to tell me how he had a can of beans for dinner every night for an entire week. He even goes as far as creating his paper plates from empty boxes. I can’t remember the last time I saw him use a real plate at home. My father is both resourceful and creative, and it’s one thing I admire the most about him. I was reminded of his resourcefulness the other night as I had a craving for ice cream.

On certain occasions, I would drive to Pressed Freeze with my husband on a summer Sunday evening to indulge in a Vanilla Pressed Freeze with extra blueberries and almonds. On this particular Sunday, my creative instincts kicked in, and I thought of my father’s keen ability to be highly resourceful. I had a few things on hand that could make up ice cream. I threw them all in a food processor, added some toppings, ultimately creating the best Paleo dessert that I have ever tasted. All of the best ingredients were sitting right in front of me, and I ended up creating the perfect cookie dough flavor.

Have you ever sat back and thought about what you could do with all of the resources that you already have? Remember, resourcefulness is greater than resources.

Paleo Cookie Dough Ice Cream by Jessica Gatena eatpraypaleo.com

Paleo Cookie Dough Ice Cream

This paleo and vegan ice cream tastes just as good as classic cookie dough without any sugar or dairy.
Prep Time5 mins
Freezing Time6 hrs
Course: Dessert
Keyword: paleo, vegan
Servings: 4
Calories: 394kcal
Author: Jessica Gatena

Equipment

  • Food Processor
  • Blender

Ingredients

  • 2 ripe Medium Bananas
  • 1 can Full Fat Coconut Milk
  • 1/2 cup Cacao Chips
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Pure Vanilla
  • 2 tablespoons Raw Almond Butter
  • 1 pinch Himalayan Pink Salt

Instructions

  • Place canned coconut milk overnight in the fridge or in the freezer for a few hours so the cream can separate from the liquid. The cream will rise to the top and you can scoop it out, all of the liquid will remain at the bottom.
  • Scoop out the coconut cream into a mini food processor. You can drain liquid or save for later use. 
  • Place coconut cream,  bananas, cinnamon and vanilla in a mini food processor and blend until creamy. 
  • Pour into a 5×5 inch freezer-safe container and gently mix in the cacao chips with a spoon.
  • Measure two tablespoons of almond butter and scoop out in 1/4 teaspoon sections into different areas of your ice cream. Just drop them in. Make sure to spread them around evenly. This is your “cookie dough”.
  • Freeze for 6 hours or overnight. Let sit out for 10 minutes before serving.

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