Peanut Butter Cookie Dough Ice Cream

Peanut Butter Cookie Dough Ice Cream

Ingredients

Peanut Butter Cookie Dough

  • 1 teaspoon chia seed you could use flax seed meal instead
  • 3 teaspoons water
  • 1/3 cup whole wheat flour
  • pinch sea salt
  • 3 tablespoons peanut butter – creamy
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Ice Cream

  • 15 ounce can full fat coconut milk usually about 17%,
  • 2 tablespoons maple syrup
  • 3/4 cup peanut butter cookie dough pre-made from the recipe above

Instructions

  • Make sure your Ice Cream Maker bowl has been in the freezer for about 18 hours.

Make Cookie Dough

  • Mix chia seed and water together and set aside.
  • Add flour and salt to a medium bowl.
  • Stir in peanut butter, maple syrup and vanilla extract.  Mix well.

Make Ice Cream

  • Take the ice maker bowl out of the freezer and put it in your ice cream maker.
  • Pour coconut milk and maple syrup into the ice cream maker.
  • Turn on your ice cream maker and let run for 15 minutes.
  • While this is mixing – break the cookie dough into little chunks.
  • Add peanut butter cookies pieces into the mix after the ice cream has churned 15 minutes.
  • Let it churn to incorporate all of the cookie dough.  It takes just a couple minutes.
  • Eat immediately as a soft serve ice cream or put it in a refrigerator container and freeze for a hard ice cream.

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