Healthy Dairy Queen Chocolate Chip Cookie dough Blizzard
This high protein, healthy copycat Dairy Queen Chocolate Chip Cookie Dough Blizzard will quickly become your new favorite treat! It's the perfect indulgent treat while being dairy free, gluten free, vegan, and packed with protein! This healthy ice cream can be made in a blender or Ninja Creami!
Ingredients
Ice cream
- 1 can can lite coconut milk *can sub dairy-free creamer like NutPods. If you want it creamier, use full-fat.
- 1/2 cup raw cashews (or 1/4 cup cashew butter)
- 3 tbsp maple syrup or honey *if not using protein, you may want to add an extra tbsp
- 1 1/2 scoops vanilla protein powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Cookie dough
- 1/4 cup almond flour
- 1/4 cup protein powder (could sub more almond flour or oat flour)
- 1 tbsp cashew or almond butter
- 2 tbsp maple syrup or honey
- 1/2 tbsp coconut oil, melted
- 1 tsp vanilla extract & good pinch sea salt
Instructions
- Make the cookie dough - mix together everything in a bowl. If you need to add a splash of milk because your dough is dry, start with 1/2-1 tbsp. If the texture is good for you, don't add any liquid! Fold in the chocolate chips.
- Roll the dough into small balls and place in an air-tight container or baggie and store in the freezer/fridge until you are ready to prepare your ice cream!
Making cookie dough blizzard with a Ninja Creami
- Note: If making ice cream with the Ninja Creami, the ice cream mixture will need to be frozen over-night or for 4-5 hours until completely solid. Just keep that in mind incase you're planning on enjoying it at a certain time! You can always prep pints ahead of time to store in the freezer so they're ready to go when you want them!
- Blend all of the ice cream ingredients in a high powered blender until smooth. You can taste the mixture & add extra sweetener, if needed (keep in mind the mixture tastes more sweet before freezing/making into ice cream).
- Pour the mixture into a Ninja Creami pint and freeze over-night or for 8ish hours until completely solid. Then use your Ninja Creami on the Ice Cream setting. I like to let my pint sit out on the counter for 10 minutes or so prior to blending, then run it twice to get it extra creamy. You can add a small splash of milk to help it get creamier as well.
- You can either fold in the cookie dough chunks OR add them to the center of the pint and re-spin it on the "mix-ins" setting. I like to save a few balls to add on top!
Ice cream machine method
- Note: Freeze the ice cream bowl in the freeze the night before or the morning of making your ice cream.
- Blend all of the ice cream ingredients in a high powered blender until smooth. You can taste the mixture & add extra sweetener, if needed (keep in mind the mixture tastes more sweet before freezing/making into ice cream). Then turn the ice cream maker on and follow your ice cream makers directions on how to make the ice cream (usually you just pour it right in while it's running!)
- Fold in the cookie dough chunks last or once the ice cream is done, while the machine is still running, just throw them into the machine and let it mix it up for you. Enjoy!
Blender method
- Blend all of the ingredients for the pistachio ice cream until smooth. You can taste the mixture & add extra sweetener, if needed (keep in mind the mixture tastes more sweet before freezing/making into ice cream).
- Pour the ice cream mixture into a silicone ice cube tray. The next day, once they're frozen, pop them out and re-blend into creamy ice cream/soft serve! I like to use a blender with a tamper (like a Vitamix) so you can actively press the cubes down into the blades to help them blend.
- If you need to add a splash of milk, start with just a tiny amount and keep blending. If you add too much, it can turn into a milkshake.
- Once it's creamy, fold in the cookie dough chunks. Enjoy!