I spent three of my teenage years hard at work in an ice cream shop. Not just in the summer either, all year long. I scooped the ice cream, handled the birthday cakes, and loaded up the new inventory. It wasn’t long before I was nicknamed the ice cream girl by my small town and it wasn’t uncommon for me to be out and about and run into someone who would promptly squeal, “Hey look, it’s the ice cream girl!”
The ironic thing is that I actually do not have much of a sweet tooth. I suppose that is why I have been able to work in a chocolate store, an ice cream store and continue to bring you all yummy treat recipes without severely jeopardizing my own health. There are two exceptions to that generalization though, cinnamon rolls and cookie dough ice cream. I haven’t had a real cinnamon roll in years and I still find myself desperately craving them from time to time and I am really never tempted by ice cream… unless it contains cookie dough.
With warm weather quickly getting warmer here in the south I decided it was time to break out my ice cream maker and start experimenting with some yummy new AIP friendly flavors. This one hit the spot! The creamy coconut milk ice cream paired with frozen chunks of cookie dough was the perfect way to celebrate the arrival of warmer weather as we sat on our back porch following a delicious dinner of grass fed steak and veggies.
Also, if you find yourself in need of some more delicious AIP friendly frozen treat ideas I highly recommend this e-book. It came out last summer and I have been enjoying it ever since.
What is your favorite flavor of ice cream?
Cookie Dough Ice Cream (AIP/Paleo)
Cookie Dough Ingredients:
- 1/3 cup coconut flour
- 1/4 cup or organic palm shortening, or coconut oil, softened
- 1/4 cup pure maple syrup
- a pinch of sea salt
- 1 Tablespoon grass fed gelatin
- 3 Tablespoons water, room temp
- ¼ cup of homemade carob chips (see the instructions at the bottom of this post)
Ice Cream Ingredients:
- 2 cans of full fat coconut milk
- 4 TBS maple syrup
- ½ tsp vanilla extract (optional, Omit on Introductory AIP)
In a medium mixing bowl combine your coconut flour, coconut or palm shortening, maple syrup and salt. Then, sprinkle your gelatin on top and immediately follow with your water, mixing thoroughly. Add in your carob chips. Take the dough and place in the freezer for about 20 minutes or until it has firmed up slightly. Then, break it into small chunks or balls and place them back in the freezer to stay firm. Meanwhile, in a large bowl, combine your coconut milk, maple syrup and optional vanilla. If you are using an ice cream maker, pour the mixture into your ice cream maker and then add in the cookie dough chunks according to your machine’s instructions. If you do not have an ice cream maker, combine your cookie dough chunks with your ice cream mixture and place in the freezer, stirring every 30 minutes to break up any chunks until it reaches your desired consistency.