Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

I am THE chocolate gal. Chocolate is always a good idea, and it never lets you down.

I'm also notorious for not being able to make decisions. I don't always know the right answer, but I do know that a well-placed combo is always a good idea.

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This ice cream base has quickly become one of my favorites. First, it's zero cook. As in, nothing on the stove - no tempering, no custard, nada. Second, it's incredibly creamy - especially for a base that involves zero milk or cream. Third, the only tool you need is a blender.

In a high-powered blender place the eggs and egg yolks, unsweetened cocoa powder, MCT oil, Pyure, vanilla, and a pinch of salt.

The ingredient that trips some people up is the raw cacao butter. Raw cacao is basically the other half of cocoa powder. They're different parts of the same cocoa bean.

I use Big Tree Farms, which comes in 1oz cubes. It takes 6 cubes to make 1/3 cup. *NOTE: Cacao butter has a high melting point. Chop it finely to get it to melt quicker, but don't be surprised if it still takes over 2 minutes to melt. Once you get that melted, add the solid coconut oil to the bowl with the cacao. The heat from the cacao will quickly melt the coconut oil, while bringing down the temperature of the cacao slightly. (Which is helpful when adding this to your eggs.)

Add melted cacao and coconut oil to the egg mixture and blend on high for 2-3 minutes, until slightly thickened and smooth.

While keeping the blender going on high, begin adding one ice cube at a time blending for about 10 seconds between. This step is mainly to bring down the temperature of the mixture, and to dilute it slightly.

Once all the ice cubes are added, add the vegetable glycerin then refrigerate the mixture while you mix together the cookie dough.

In a small bowl, combine the butter (or coconut oil), coconut flour, vanilla, Pyure, and whey protein isolate. *NOTE: If you want to keep this dairy free, just add extra coconut flour instead of the whey.

Fork the cookie dough ingredients together. The dough should stick together without feeling too wet.

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Add the chopped chocolate, then remove the dough to the fridge to set slightly.

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Add the chocolate ice cream base to your prepared ice cream machine. Churn the ice cream for about 15-20 minutes, or until the ice cream reaches soft serve consistency. Take the paddle out, then gently stir in the peanut butter.

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In a long, shallow freezer-safe dish, add about half of the ice cream base. Dot the base with about half of the cookie dough crumbles.

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*NOTE: I rolled my cookie dough into larger balls, which probably worked against me as they will harden some in the freezer. I highly suggest you leave it in smaller chunks.

Cover with the last half of ice cream, then the last of the cookie dough. Swirl the ingredients together by placing a toothpick into the mixture and circling it around.

Place the ice cream in the freezer for 45 minutes to 1 hour to harden up. Scoop and serve!

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Creamy, rich chocolate ice cream with a thick peanut butter swirl and chewy cookie dough pieces. Does it get any better than this?!

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

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