Sugar Cookie Ice Cream
This homemade sugar cookie ice cream tastes like a classic Dairy Queen Blizzard and will be your new dessert obsession! Creamy vanilla ice cream is loaded with bits of sugar cookie dough. Made with just a few wholesome ingredients, you'd never guess this healthier ice cream can be made dairy-free, is gluten-free, refined sugar-free, and grain-free!
Ingredients
Ice cream
- 1 cup full-fat or lite canned coconut milk *or THICK plant-based milk
- 1/2 cup coconut yogurt or greek yogurt (I like vanilla, unsweetened)
- 1 scoop of your favorite vanilla, caramel, or similar protein powder *I like Macro Mike - so delicious! Linking it in the notes!
- 2 tbsp cashew butter
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/8-/4 tsp almond extract
- good pinch of sea salt
Sugar cookie dough bites
- 1/4 cup vanilla protein powder *Can use more almond flour
- 2 tbsp almond flour
- 2 tbsp runny cashew butter
- 1 1/2 - 2 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract & pinch of sea salt
- 2-3 tsp milk, of choice, if needed
- Sprinkles, to taste
Instructions
- To make the dough balls, combine everything together in a bowl, adding milk only if needed. The cookie dough should not be dry, but should not be overly sticky either you should easily be able to roll it into balls. Place the balls in the freezer while you make your ice cream (like right before eating it). You will fold them and sprinkles into the ice cream once it’s done!
Ninja creami method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Taste & adjust the spice & sweetness as needed. Pour the ice cream into your Ninja Creami pint. Place the lid on top and freeze overnight or all day.
- When ready to make, let the pint sit on the counter for 5 minutes. Then place it on your machine. Run it for the first round on the "Lite ice cream" setting. Use the "re-mix" button and let it go another round. You can add in chopped pecans, white chocolate chips, or whatever you'd like with the "mix-in" option afterwards. Enjoy!
Ice cream maker method
- The night before, place the bowl of the ice cream maker in the freezer.When you're ready to make the ice cream, add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Taste & adjust the spice & sweetness as needed.
- Turn your ice cream maker on and pour the ice cream into the machine as it's on (or according to your ice cream makers instructions). Let the machine work it's magic. Once it's thickened, you can toss in your mix-in's of choice and let it run another minute or so to thoroughly mix them in. Enjoy!
- Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.
Blend, freeze, blend method
- Add all of the ingredients to a blender. Blend for a minute or two until completely smooth. Taste & adjust the spice & sweetness as needed. Pour the mixture into an ice cube tray, then place the tray in the freezer over-night or all day.
- When ready to make, add the cubes to a Vitamix or high-powered blender or food processor, blending a few minutes until super thick and creamy. You'll need to stop and scrape down the sides as needed. If yours will not blend, add a splash of milk, but be careful as this can make it more of a smoothie if you add too much!
- Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.Once creamy, add to a bowl and mix in your favorite mix-ins! Store leftovers in an ice cream pint or container in the freezer. Let it thaw 10 minutes or so prior to enjoying.
Video
Notes
My favorite protein power to use for this is Macro Mike. Their vanilla buttercream, salted caramel, or birthday cake are all great! You can use my code “amb-dani” for a discount!