Peanut Butter Cookie Dough Ice Cream Recipe
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Unrated
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Prep Time
2 hrs
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Total Time
2 hrs
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Servings
10 servings
-
Calories
400 kcal
Peanut Butter Cookie Dough Ice Cream Recipe
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Treat yourself to this delicious peanut butter cookie dough ice cream! Would you believe it's dairy-free? Surprisingly creamy, this healthier version owes its luscious texture to blended cashews. It's lighter, salty-sweet, seriously satisfying, and loaded with cookie dough in every bite! We have two methods: one for those with an ice cream maker method, and one for those without.
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Ingredients
Peanut Butter Ice Cream
- 2 cups cashew nuts see notes, raw
- 1 ½ cups water
- ½ cup peanut butter see notes, all-natural salted
- ⅓ cup sugar
Chocolate Chip Cookie Dough
- 6 tablespoons coconut oil softened, or butter
- ¼ cup brown sugar
- ½ cup all-purpose flour
- 2 teaspoons vanilla
- ½ cup mini chocolate chips
Instructions
- Place the cashews in a glass jar and cover them with hot water. Let them soak for 30 minutes.
- Rinse the cashews under cold running water and then add them to your blender or food processor. Add 1 ½ cups of fresh water, the peanut butter, and sugar. Blend on high until completely smooth. Note: if you don't have a high-powered blender, you may want to strain the ice cream through a fine-mesh sieve so it is smooth.
- Place the blended cashews into your fridge and let them cool completely, for about 1 hour.
- In a medium-sized bowl, mix the coconut oil or butter and sugar with a fork. Add the flour and vanilla and mix until a dough is formed. Stir in the chocolate chips. Break the dough into small pieces and place them on a small baking sheet. Place the tray into your freezer to freeze the cookie dough.
Ice Cream Maker Method
- Pour the blended cashews into your ice cream maker and process according to manufacturers directions.
- Once the ice cream is firm, stir in the frozen cookie dough bites.
- Transfer the ice cream to a freezer container and freeze.
No Churn Method
- Pour the blended cashews into a large, shallow baking dish and sprinkle the frozen cookie dough bites over the top. Place the dish into your freezer.
- After half an hour, remove the dish from your freezer and scrape the ice cream with a spoon to mix it up. Place it back in your freezer. Repeat the scraping and freezing until the ice cream is frozen, about 3-4 times.
- Transfer the ice cream to a freezer container and store in your freezer.
Notes
- If you have a high-powered blender you can skip the soaking step. If not, soak the cashews for as long as possible to help soften them.
- We always use salted peanut butter. If you only have unsalted on hand, add a pinch of salt to the ice cream.
Nutrition Information
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Serving
1 serving = about ½ cup
Calories
400kcal
(20%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Sodium
78mg
(3%)
Potassium
262mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1 serving = about ½ cup | |
| Calories | 400kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 78mg | 3% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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