In the past year or so, I’ve strayed away a bit from making recipes that are healthier versions of unhealthy recipes, making this a bit of an unusual recipe. This is inspired by Ben and Jerry’s “The Tonight Dough starring Jimmy Fallon”. Having eaten this deliciousness, and then quickly realizing that I apparently don’t eat much ice cream like this and feeling awful the next day (seriously, I think I’m intolerant of dairy, I was shocked by the stomach cramps I had!), I wanted to create a similar version that would be a little nicer on my stomach.
The reason I like this is that while it is a healthy version of a recipe, it still doesn’t include any artificial sweeteners, etc. Low calorie? Not exactly, but this is a filling dessert to cap off any dinner and not feel too guilty about.
Cookie Dough Ice Cream with Peanut Butter Ripple
The cookie dough in this recipe is from a “Perfect Bar”. I guess it falls under the protein bar category, but it’s a bit different in that it is refrigerated. Other options would be to use another type of protein bar of your choice, actual cookie dough, or dark chocolate chunks.
- 1 can coconut milk (full fat)
- 2.5 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 perfect bar (I used the carob chip flavor), crumbled into pieces
- heaping tablespoon natural peanut butter
Combine coconut milk, honey, vanilla extract, and pumpkin pie spice in a blender or large bowl. Mix thoroughly. Pour into ice cream maker, as per the maker’s instructions. I churned my ice cream for about 20 minutes. When the ice cream like its almost done, and it’s quite thick, add in the perfect bar and natural peanut butter. Try to drizzle in the peanut butter, instead of one big clump. Stir to mix and serve immediately.