In case you didn’t know, I have a pretty big sweet tooth. And ice cream? Yeah, it’s my weakness. I love dark chocolate and all, but to me ice cream is hard to pass up when I’m craving something sweet. Another go-to has to be Cappello’s Slice & Bake Cookie Dough from Primal Palate’s recipe. I honestly rarely bake any cookies…I usually just eat it raw! So, naturally when it started to get hot outside, I thought what better way to use some of the delicious dough than to make it into Chocolate Chip Cookie Dough Ice Cream?!
I decided to use my Vanilla Coconut Milk Ice Cream for the base and add the cookie dough chunks. But something was missing…gotta have those little bits of chocolatey goodness!
When we were in Pittsburgh visiting Bill & Hayley, I got a taste of Hayley’s homemade stracciatella – Italian chocolate chip gelato or ice cream. She gave me the idea of adding chocolate while the ice cream was churning to get the bits. Well, I decided to make my own version of Magic Shell – that delightful ice cream topping that hardens when you put it on your cold treat. Making it was super simple! And only 2 ingredients!! Adding it to the ice cream gave it the perfect chocolate chip effect.
We made the batch the day after getting back from Pittsburgh, and rather than me keeping it in the house all to myself, I took it over to my girlfriends’ house for our weekly viewing of “The Bachelorette”. Cheesy reality shows + delicious dairy-free ice cream = a winning night! All my friends loved this.
Make it and tell us what you think!
-Suz
- 2 cans full fat coconut milk
- 1 tbsp vanilla extract
- 4 egg yolks
- 1/2 cup coconut sugar
- 1 tbsp gelatin
- 4-6 oz Cappello's Slice and Bake Cookie Dough
- 3-4 tbs Magic Shell
- In a saucepan over medium heat, heat coconut milk and vanilla. Don't boil, but just heat - about 5 minutes.
- In a separate bowl, whisk together egg yolks & coconut sugar.
- Add egg + sugar mixture to coconut milk. Whisk to combine. Add gelatin and continue whisking until dissolved.
- Turn off heat and allow mixture to cool before transferring to a separate bowl.
- Cover & place in freezer for about 30 minutes.
- While ice cream base is cooling, chop cookie dough into small chunks and place back in the freezer.
- Set up ice cream maker and operate according to instructions. Allow ice cream to churn for at least 20-30 minutes or until it has a soft-serve consistency.
- With about 5 minutes to go, remove cookie dough chunks from the freezer and add to ice cream maker.
- After cookie dough chunks have been added, drizzle in desired amount of magic shell sauce.
- Serve immediately or transfer to a freezer-safe container & cover to serve later. If moving to freezer, when serving remove from freezer & allow to soften for about 5 minutes to be scoopable.
- Using a double boiler, melt dark chocolate over low heat. You don't want to rush this or the chocolate will burn.
- While chocolate is melting, add coconut oil and sea salt and mix until evenly incorporated.
- Remove sauce from stove and allow to cool.
- Pour into a glass container and store in refrigerator. When needed, simply reheat sauce and enjoy.
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