Creamy homemade paleo cookie dough ice cream made with coconut milk and edible cookie dough chunks! Dairy free, gluten free, refined sugar free, and loaded with chocolate chips for the ultimate frozen treat!
If cookie dough ice cream has always been your favorite, you’re going to love this homemade paleo version! It’s every bit as creamy and satisfying as the classic, but completely dairy free, gluten free, and naturally sweetened with maple sugar.
This recipe starts with a rich coconut milk ice cream base that’s churned until silky smooth, then packed with soft edible cookie dough bites and plenty of dark chocolate chips. I’ve included two cookie dough options – one made with almond flour and one made with tigernut flour – so you can choose whichever fits your needs.
It’s an easy summer dessert that tastes surprisingly close to traditional cookie dough ice cream, without any dairy, refined sugar, or raw eggs.
Why You’ll Love This Paleo Cookie Dough Ice Cream
This homemade cookie dough ice cream is everything you want in a frozen dessert:
- Rich, creamy texture without any dairy
- Loaded with soft edible cookie dough pieces
- Naturally sweetened with maple sugar
- Gluten free, dairy free and paleo
- Two cookie dough options: almond flour or nut-free tigernut flour
- Easy to customize with your favorite dairy-free chocolate
- Perfect for summer birthdays, BBQs, or anytime you’re craving a classic ice cream flavor
Because the cookie dough is made without eggs, it’s completely safe to eat raw and tastes just like the real thing.
Ingredients You’ll Need
The ingredient list is simple, but each one helps create a creamy texture and authentic cookie dough flavor.
For the Ice Cream
Full-fat coconut milk
Creates the rich, creamy base.
Coconut cream
Adds extra fat for a scoopable texture that’s much closer to traditional ice cream.
Maple sugar
Sweetens the ice cream without refined sugar while adding a subtle caramel flavor.
Vanilla extract
Essential for classic cookie dough flavor.
Sea salt
Balances the sweetness and enhances every bite.
For the Cookie Dough
Choose one of two delicious versions.
Version 1: Almond Flour
Perfect for classic paleo cookie dough with a soft, buttery texture.
Version 2: Tigernut Flour
A great nut-free option with a slightly sweeter, graham cracker-like flavor.
Both versions include dairy-free dark chocolate chips for plenty of chocolate in every scoop.
Almond Flour vs. Tigernut Flour Cookie Dough
Both cookie dough recipes work beautifully in this ice cream.
Almond Flour
- Soft, buttery texture
- Traditional cookie dough flavor
- Paleo and gluten free
- Contains tree nuts
Tigernut Flour
- Completely nut free
- Naturally slightly sweet
- Holds its shape well after freezing
- Great option for anyone with almond allergies
You’ll get delicious results with either version.
How to Make Dairy Free Cookie Dough Ice Cream
Making homemade ice cream is easier than you might think.
Start by mixing together the cookie dough ingredients and chilling the dough until firm enough to scoop into small pieces.
While it chills, blend the coconut milk, coconut cream, maple sugar, vanilla, and salt until smooth.
Pour the mixture into your prepared ice cream maker and churn until it reaches a thick soft-serve consistency. During the last minute of churning, gently fold in the cookie dough pieces.
Transfer everything to a freezer-safe container and freeze until scoopable.
For the best texture, let the ice cream sit at room temperature for 10 to 15 minutes before serving.
FAQ
Can I make this without an ice cream maker?
This recipe is designed for an ice cream maker, which creates the smoothest, creamiest texture. Without one, the ice cream will freeze much harder and won’t have the same consistency.
Can I use coconut sugar instead of maple sugar?
Yes. Coconut sugar works well, although the ice cream will have a slightly darker color and a richer caramel flavor.
Is the cookie dough safe to eat?
Yes! Both cookie dough recipes are completely egg-free, making them safe to eat raw.
Which cookie dough version tastes more like traditional cookie dough?
The almond flour version has the closest flavor and texture to classic chocolate chip cookie dough.
Is tigernut flour actually nut free?
Yes. Despite its name, tigernut is a small root vegetable, making it naturally nut free.
Can I use another dairy-free milk?
For the richest texture, stick with full-fat canned coconut milk and coconut cream. Other dairy-free milks don’t contain enough fat to produce creamy ice cream.
Can I make this keto?
This recipe isn’t designed to be keto because it’s sweetened with maple sugar. A keto version would require different sweeteners and ingredient adjustments.
This paleo cookie dough ice cream is one of those desserts that’s hard to believe is completely dairy free. Between the ultra-creamy coconut ice cream and the soft edible cookie dough pieces, every bite delivers the nostalgic flavor of classic cookie dough ice cream with simple, wholesome ingredients.
Whether you’re serving it on a hot summer afternoon or keeping a batch in the freezer for whenever a craving strikes, it’s a recipe you’ll find yourself making again and again.
If you make this recipe, I’d love to hear how it turned out! Leave a comment and rating below, and tag me on Instagram so I can see your creations!
More Dairy-Free Ice Cream Recipes You’ll Love
If you loved this recipe, you’ll also love these!
- Dairy Free Vanilla Ice Cream
- Chocolate Peanut Butter Ice Cream
- Double Chocolate Cherry Ice Cream
- Strawberry Cheesecake Ice Cream
- Butter Pecan Ice Cream
The Best Dairy Free Cookie Dough Ice Cream (Paleo + Gluten Free)
Creamy homemade paleo cookie dough ice cream made with coconut milk and edible cookie dough chunks. Dairy free, gluten free, refined sugar free, and loaded with chocolate chips for the ultimate frozen treat!
Ingredients
Ice Cream:
- 1 15 oz can full fat coconut milk
- 1 1/2 cups coconut cream (this is the thick part of a chilled can of coconut) OR you can buy coconut cream on its own
- 1/2 cup pure maple sugar
- 2 tablespoons pure vanilla extract
- 1/8 teaspoon fine sea salt
Cookie Dough Version 1 (Almond Flour)
- 1 cup blanched almond flour
- 3 tablespoons maple sugar or coconut sugar
- 2 tablespoons refined coconut oil melted
- 2 tablespoons almond milk unsweetened
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 1/2 cup dark chocolate chips or chopped dark chocolate, dairy free and soy free, as needed
Cookie Dough Version 2 (Tigernut Flour}
- 1 cup Tigernut Flour
- 3 tablespoons pure maple syrup
- 2 tablespoons refined coconut oil melted
- 1 tablespoon dairy-free milk nut free, if needed
- 1/2 teaspoon pure vanilla extract
- 1/8 fine sea salt
- 1/2 cup dark chocolate chips or chopped dark chocolate
Instructions
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You will need an ice cream maker for this recipe. Make sure the bowl for the ice cream maker has been in the freezer for at least 48 hours before beginning.
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Make the cookie dough first. For both versions, mix together all ingredients except for the chocolate chips, until a smooth dough forms, then stir in the chocolate chips. For both versions, chill the mixture until it thickens enough to scoop out small pieces - about 20 minutes.
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For the ice cream, blend all ingredients in a high speed blender until thick and creamy. Get your ice cream maker ready and transfer the mixture to the bowl of the ice cream maker. Churn for 20 minutes or until you reach at least soft serve consistency. At the very end of churning, stir in the cookie dough chunks.
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Transfer the ice cream to a freezer safe container and freeze for about 3 hours before serving. The ice cream will freeze hard, so after being frozen overnight you’ll need to thaw on the countertop or the fridge to make it scoop-able. Enjoy!
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