Rich coconut milk is sweetened with coconut sugar, and then enriched with browned butter and vanilla for an incredible butterscotch flavor. Sweet cookie dough pieces enriched with chocolate plus slivers of chocolate pepper the ice cream for a decadent, delicious treat.
I am in love.
I don’t know why it didn’t ever occur to me that it would be easy to make cookie dough ice cream at home, but I really didn’t think of it until I was reading through Marillyn’s book, Just Making Ice Cream. Her book is absolutely stunning visually, and has some incredible ice cream recipes in it. Ice cream is one of the foods I like (make that love) for a special treat, so her book was right up my alley, with recipes such as Buttery Vanilla Butterscotch, Oatmeal Chocolate Chip, and Honey Green Tea. And I love all of the extra hints and methods of making ice cream she includes.
I think that we all know that there is a wide variance in how high quality ebooks are, but Marilyn’s really is top-notch. By the way, the profits from her book go straight to Rancho Oasis for Youth, the ministry Marillyn is involved in. (Her book is also part of this 97 ebook bundle for $29.97 on sale just until the end of this week! You will love some of the other books in it!).
Anyways, she has a lot of ice cream recipes (70), but the one I especially wanted to do was a custard type base, which is very nutritious and very delicious, but we can’t have eggs, so adapted the below recipe from hers, and* it*was*incredible*!!!! I can’t wait to try some of her other recipes!
I love making ice cream at home for a couple reasons.
1. Homemade ice cream is delicious. It really, truly is. Do we need any more reasons?
2. I can use the ingredients I want to use. Like coconut milk and coconut sugar. Coconut sugar is a sweetener that we do well with, and it is very unprocessed too, so it retains the natural minerals and vitamins. In this recipe, when paired with the browned butter, it makes a delicious butterscotch flavor.
3. It saves me money! (and this point is why this post is part of the 52 ways to save money on a healthy diet). We are blessed with being able to find some organic, delicious, local ice cream in our area. But, you definitely pay a lot for a very small amount. We love some of the coconut milk ice cream out there to buy, but not only is it more expensive to buy than homemade, but they use agave syrup, something I no longer use. This recipe is a bit more expensive because of the butter used in it, as well as the chocolate, but is still cheaper when you consider the fact this makes much more ice cream then the small little container of coconut ice cream you get at the store. However, some of my other recipes are especially cheaper than store-bought.
A few notes about substitutions. You can use whatever sweetener you like. I love the coconut sugar because it has a caramelish flavor. You could also use a whole cane sugar. If you can’t have butter (or want a vegan version), you could substitute coconut oil for the butter in the cookie dough, and then leave out the browned butter. But if you can have butter, add that browned butter in! It made this one of the best coconut milk recipes I have ever tried. And that says a lot, because I love my other recipes.
I also used a chocolate bar that I just discovered that is sweetened with coconut sugar and also contains coconut flakes from the brand, Coconut Secret. I LOVE it. I notice that they have it at Amazon
Also, this is
- Cookie Dough: 5 tablespoons butter, softened
- ¼-1/2 cup coconut sugar (or your choice of sweetener)
- ¾ teaspoon vanilla extract
- ¼ cup of ANY flour (I used white rice, but Marilyn mentioned coconut flour as an option too)
- ¼ cup of chopped dark chocolate
- Ice Cream: 3 cups of coconut milk, full fat
- ½ cup coconut sugar (or your choice of sweetener)
- 4 tablespoons butter
- 2-3 ounces of dark chocolate
- pinch of sea salt
- 2-4 teaspoons vanilla extract
- In a small bowl, mix together the softened butter and sugar with a hand mixture, until well combined. Add the flour and vanilla, and mix in. Stir in the chopped dark chocolate, and mix in. Flatten into a small disc, and wrap in plastic wrap or put in a baggie. Put in the refrigerator.
- In a medium bowl, whisk together the coconut milk and sugar, vanilla, and dash of salt. In a small pan, melt the butter over medium heat until it is golden brown. Don't burn, and watch it carefully. As soon as it is golden brown, whisk it into the coconut milk. If your coconut milk mixture is still cool, you can now make in your ice cream maker according to their instructions (it takes me about 25 minutes in mine). If it seems warm to the touch, chill first.(Edit: On second thought, this might make the butter solidify- so you can chill the coconut milk mixture before you add the butter, if you are concerned.)
- Near the end of the ice cream maker cycle, chop the cookie dough into small pieces, and sliver the chocolate into thin pieces. Fold into the ice cream once done.
- Eat right away or let ripen in the refrigerator for a couple of hours. Let soften for 10-15 minutes before scooping.
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Kimi,
This looks so good! I am going to make it, and if we love it, will purchase this book to make more! I was wondering if you could tell me how many eggs she used in her recipe, as we do use eggs, so would like to include them. And I am assuming, it was just the yolks?
Thanks!!
Hey Julie,
She used three egg yolks, but she made this using the custard method, so it wasn’t the Nourishing Traditions method of using raw egg yolks. 🙂
Also, do you have a recommendation on where to purchase Coconut Sugar? I have not used this sweetner before, and I would like to try it!! Thank you!!!
Hi Julie,
There are quite a few different names for coconut sugar, I do believe. I find that my local supermarket has it in the gluten-free aisle and is labeled Organic Coconut Crystals. It could also be labeled Coconut Palm Sugar. I believe you can use it cup for cup. Hope this helps.
Janet
Sorry, I meant sweetener!!
If I wanted to sub erythritol in place of the coconut sugar (I can’t have any form of sugar/molasses/honey/agave/etc.), do you know how much that would be to replace the coconut sugar? Thanks. Love your recipes!
I am not sure, one-to-one?
Hello Julieanne!
I am the writer of the book and wanted to say that you can use erythritol, but I would use half the amount and work your way up. I’ve never personally used that sweetener, but others who have bought my book tried it and said it was pretty good. The only issue is that it makes the ice cream crystalize more. Enjoy!!
Looks really good!
Do you think the ice cream would turn out okay, if instead of whisking I would just beat it for awhile until it hopefully becomes a thick and creamy texture? Then I thought I could freeze it. Do you think that would work? That’s how I make my homemade raw ice cream, and it comes out perfect, but I’m not sure if that would be the case with this, since it’s made with coconut milk. I don’t have a ice cream maker. 🙁
Hello Bella!
I am the writer of the book and in my book I share 5 different ways you can make ice cream without using an ice cream maker. What you do is similiar to one of the five.
Anyway, if you use full fat coconut milk… you should be able to do that same. You can also use cream too.
Okay, great to hear! Thanks for getting back with me, I really appreciate it!
When does the second amount of vanilla come in and how much? I’m making it right now and wondering if I should put it in the coconut milk and sugar or with the utter. I’m going to try in with the coconut milk with 3 teaspoons.
Hey Daniela,
I just edited the recipe to include where to add the vanilla. Add just as much as you like. I used the 4 teaspoons, but 2 works as well. 🙂
Do you have a recipe for cookie dough you would recommend?
The recipe I used is above in the recipe box!
Just wondering about the Vanilla in the ice cream itself, and when to add it? And “mix together the softened butter and sugar with a hand mixture” – Does that mean Mixer? (Mine is already in the ice cream maker! But, just wondering for future use. Thanks!!
Hey Dina,
I added in when to add the vanilla to the ice cream. Sorry about that.
I am not sure what your questions is about mixing the softened butter and sugar. This is a hand mixer, http://www.amazon.com/Proctor-Silex-62509R-5-Speed-Mixer/dp/B000QRB1GE/ref=sr_1_2?ie=UTF8&qid=1367713805&sr=8-2&keywords=hand+mixer 🙂
would ghee produce the same flavor profile? little one just had to go nondairy and it is going to be sooo hard, we are raw dairy loving people.
Hello Melanie!
I am the writer of the ice cream book and thought I could answer your question.
I have never tried using ghee, but I don’t see why you couldn’t get a similiar taste profile. Try it and let us know!
if i had an ice cream machine i’d totally make this. i don’t have one because if i did, i’d make ice cream constantly! for my body, sugar is sugar and i need to chill on it right now, coconut or not. i’d have zero restraint with a recipe like this 😉
Thanks so much Kimi! Looks great and I got several sales!
Can you use “So Delicious” coconut milk for this recipe??
No. It wouldn’t be creamy enough. 🙂
Thanks for the recipe. I have tried making coconut milk ice cream a couple times the past couple weeks and each time it just got chunky when it cooled and then when I put it in the ice cream maker it wouldn’t even stir properly so I just froze it and it was hard as a rock! How do you keep yours from not getting chunky? Shouldn’t it be cooled before put into the ice cream maker? thanks!
Hi Marilyn,
Getting to know you from your website is inspiring.
I read Kimi’s adaptation of your “double chocoloate cookie dough ice
cream.”
But I’m like you and would like to use eggs. I’d like to try using the
custard method or raw egg yolk method. Where can I find the original
recipe? I’ve read your 5 tips on your website and I’ve read Kimi’s recipe using coconut
milk.
Thanks,
Emily