Double Chocolate Chip Cookie Dough Ice Cream
Prep time
Cook time
Total time
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, 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.
Recipe type: Dessert
Serves: 6-8
  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. Eat right away or let ripen in the refrigerator for a couple of hours. Let soften for 10-15 minutes before scooping.
Recipe by The Nourishing Gourmet at