This healthy cookie dough frozen yogurt is super creamy, packed with high protein cookie dough bits, and makes a great swap for ice cream! The consistency is like ice cream, but the added yogurt gives it this extra zing that is so delicious, so we are merging the two classic desserts! With options for making this paleo ice cream with or without an ice cream maker, this recipe comes together quickly with only a handful of wholesome ingredients! It can be made vegan, gluten free, and refined sugar free!
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Why you’ll love this recipe
- Only takes a few minutes to prep!
- The perfect soft-serve consistency.
- Is made in an ice cream maker so the texture is PERFECT, but there is an option to make it without one!
- This paleo ice cream/frozen yogurt recipe is a healthy swap for ice cream.
- Makes a great low carb option.
- The variations are endless! This makes a great base recipe so you can feel free to add in all of your favorite things!
- This frozen yogurt is vegan, gluten free, paleo, and refined sugar free.
- You can make it high protein by using greek yogurt or adding in protein powder.
- Makes an amazing healthy snack or dessert and can be meal prepped!
Is the texture like frozen yogurt or ice cream?
So typically ice cream is milk based and frozen yogurt is yogurt based. We combine the both to make a sort of, two in one situation! The mix of canned coconut milk and thick yogurt creates an ultra creamy consistency. When it’s fresh out of the ice cream maker, it literally tastes and looks like vanilla ice cream!
So don’t be confused if I refer to it as both in this post!
How to make healthy ice cream
Ingredients
You only need a few ingredients to make this homemade dessert! Full ingredient amounts & steps are in the recipe card at the bottom of the post, but here is an overview of what you’ll need:
For the ice cream:
- Full-fat canned coconut milk: This makes up the base of the recipe. The coconut cream in a can of full-fat coconut milk helps create a thick and creamy, ice cream-like texture that is to die for!
- Coconut yogurt or greek yogurt: Either work, you’ll just want to make sure to use a THICK yogurt. Runnier brands will not create the best texture.
- Honey or maple syrup: For a vegan frozen yogurt, use maple syrup, however any sticky sweetener will work. I haven’t tried using Monk fruit, but this could be a great keto or sugar-free option!
- Cashew butter: Cashew butter or almond butter work best as they are more neutral in flavor and add so much to the recipe. I would not recommend using peanut butter unless you’re going for a peanut butter flavor!
- Pantry staples: Vanilla, sea salt
For the cookie dough:
- Almond flour: Cashew flour will work as a 1:1 sub. Oat flour will not work as a 1:1 sub. You can always google an oat flour based cookie dough if you can’t have almonds!
- Protein powder: Use your favorite flavored protein as this will add flavor/sweetness to the cookie dough bits! I like to use Macro Mike as their flavors are amazing! (You can use my code “ amb-dani” for a discount!).
- Cashew or almond butter: You can also use peanut butter but the bits will taste strongly of peanut butter!
- Melted coconut oil: You can use avocado oil, vegan butter, or ghee.
- Maple syrup: Honey can also be used! We only use 1 tbsp!
- Monk fruit or coconut sugar: Monk fruit makes a great sugar-free option but coconut sugar will add the best cookie flavor!
- Milk: I use my homemade cashew milk but any milk will work. We just use a splash or two!
- Sea salt & Vanilla extract
Equipment
- Ice cream maker
- Blender
- Mixing bowl
- Spatula
Steps
- First, you want to set the bowl of your ice cream mixer in the freezer overnight.
- When ready to make your ice cream, blend all of the ingredients in a blender until smooth.
- You can mix together the cookie dough now if you want to be able to mix chunks in or you can wait to make it while the frozen yogurt is mixing if you’re planning on just using it as a topping.
- Turn the ice cream maker on according to it’s directions. Pour the ice cream mixture into the machine and let it work it’s magic! Once it’s gotten thick and ice cream-like, you can throw in some of the cookie dough chunks if you’d like.
- Once it’s finished mixing, store the ice cream in an air-tight container in the freezer.
how to make healthy ice cream without an ice cream maker
Although this healthy frozen yogurt recipe yields the best results using an ice cream maker, you can make it without one, or even using a Ninja Creamii. I put off getting an ice cream maker for a very long time, not wanting another kitchen gadget taking up space in my kitchen. However, once I got it, it quickly became one of my most-used appliances! So I highly recommend one! This is the one I have an love.
To make frozen yogurt without an ice cream maker, you’ll need a little extra time and patience. After you blend the ingredients, you will pour it into a large glass tupperware container (or something similar) and cover it with saranwrap. You will want to stir the ice cream every 30 minutes to prevent it from becoming an icy texture (I can’t promise it’ll turn out as creamy as it does in an ice cream maker!).
Variations & Serving suggestions
- Top healthy frozen yogurt with sprinkles!
- Serve healthy frozen yogurt in an ice cream cone or waffle cone!
- Add chopped nuts or chocolate on top of your healthy ice cream.
- When blending the ice cream prior to adding it to the ice cream machine, add in some of your favorite fruits to create strawberry frozen yogurt, mango ice cream, or whatever your heart desires!
- While the ice cream machine is running, drizzle in melted chocolate for chocolate shell ice cream.
- Pair this homemade frozen yogurt/ice cream with apple crisp, grilled peaches, fried bananas, or even on a cookie skillet!
FAQ’s, tips, & tricks
- What makes a recipe “paleo”? Paleo desserts are made with more wholesome ingredients and are vegan, gluten free, refined sugar free, and grain free.
- How to store leftover frozen yogurt: Store leftover frozen yogurt in an air-tight container in the freezer. I also love using these reusable ice cream tubs! Let the ice cream thaw for 30 minutes before eating!
- If i’m making the version without an ice cream maker, why do I need to stir the ice cream so often? To achieve the creamiest consistency, you need to stir it to prevent ice crystals from forming.
- Can this cookie dough ice cream be made vegan? Yes! Simply use coconut yogurt and it’s vegan!
- Is this recipe high protein? If you use greek yogurt, it will add some extra protein to the recipe. You can also add in a scoop of your favorite protein powder when blending the ice cream!
More healthy dessert recipes to try
- Homemade healthy Dilly Bars
- Carrot cake bites/truffles
- Healthy snickers bites
- Coffee protein shake
- 2 ingredient orange sorbet
- Chocolate covered yogurt bites/clusters
- Chocolate seed bars
Healthy frozen yogurt
Ingredients
Ice cream/frozen yogurt
- 1 can full-fat coconut milk *I like Trader Joes brand
- 1/3 cup THICK coconut yogurt or greek yogurt
- 1/4 cup maple syrup or honey
- 1/4 cup cashew butter or almond butter *can use peanut butter for peanut butter ice cream. See notes.
- 1 1/2 tsp vanilla extract
- good pinch sea salt
Cookie dough bits
- 1/3 cup of your favorite protein powder *or 1/2 cup almond flour
- 1/2 cup almond flour
- 2 1/2 tbsp runny cashew butter or almond butter **See notes
- 1 tbsp melted coconut oil
- 2 tbsp monk fruit or coconut sugar
- 1 tbsp maple syrup
- 2-3 tsp milk, of choice
- good pinch sea salt
- small handful of cacao nibs or mini chocolate chips
Instructions
Ice cream (with an ice cream maker)
- The night before you want to make the ice cream (or early morning), place the bowl of your ice cream maker in the freezer.
- When you're ready to make the ice cream and your bowl is frozen, combine all of the ice cream ingredients in a blender. Blend a minute or so until completely smooth.
- Turn your ice cream maker on according to it's instructions. Pour the ice cream mixture into the machine and let it work it's magic! Mine takes awhile to get thick and creamy (about 25-30 mins).
Cookie dough
- While the ice cream maker is running, make the cookie dough.
- Combine all of the ingredients in a bowl until cookie dough forms. I use plant-based protein, so if you use whey or another kind, the texture of your dough may be different. If it's too wet, add a few tbsp more almond flour or an extra tbsp or two of protein. If it's too dry, add a little extra maple syrup or a splash of milk.
- Roll the dough into small balls (you can also leave it in crumbles and add it to the ice cream maker while it's spinning your ice cream). I like to throw half the balls into the ice cream maker and save some for topping!
- Once the ice cream maker is done and it's thick to your liking, turn it off. Serve straight away with some extra cookie dough on top and store the rest in an air-tight container in the freezer (I linked my favorite reusable ice cream containers in the blog post!).
- When eating leftovers, let the ice cream thaw for 30 minutes before scooping and enjoying for the best texture.
To make without an ice cream maker
- After blending all of the ingredients together, instead of pouring into the ice cream maker, you'll pour the mixture into a glass container with a lid (or saranwrap). You can stir in the ice cream chunks or store them in the fridge until you're ready to eat and just sprinkle them on top later.
- Place the container in the freezer and stir every 30 minutes until it starts to get thick (I like to stir it every 30 mins for the first 2ish hours). It won't turn out as great as the ice cream maker but will still taste delicous!
