Ice cream stuffed cookie dough bites (grain free, vegan)

if you’re craving something cool, creamy, and cookie dough-covered, these Vegan Vanilla Ice Cream Stuffed Cookie Dough Balls are calling your name. With a soft chocolate chip cookie dough shell and a surprise scoop of dairy-free vanilla ice cream in the center, they’re the ultimate freezer-friendly treat.

Made with just a few real-food ingredients, these bites are grain-free, nut-free, and refined sugar-free, yet taste totally decadent. And the best part? No churning, baking, or fancy equipment needed. Just grab your favorite dairy-free vanilla ice cream (I love using NadaMoo), a mini muffin pan, and let’s get stuffing.

Cookie dough ice cream bites

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Servings 10

Ingredients

  

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• 1 1/2 cups almond flour, or sunflower seed flour for nut-free option
• 1/3 cup tapioca starch
• 1/2 cup granulated coconut sugar or unrefined cane sugar, (pulsed in a blender)
• 1/4 cup Olive, avocado or refined coconut oil
• 2 tbsp full-fat coconut milk
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 C Maple syrup
• 1/2 cup mini dairy-free chocolate chips
• For the Vanilla Ice Cream Filling:
• 1 cup dairy free ice cream

Instructions

 

Make the Cookie Dough:

• In a bowl, whisk together almond flour (or sunflower seed flour), tapioca starch, pulsed sugar, and salt. Stir in melted defined coconut or olive oil, coconut milk, maple syrup, and vanilla extract until a dough forms. Fold in chocolate chips. If cookie dough is too crumbly, add an additional tbsp coconut milk until smooth.
• Separate and set aside 1/3 of the cookie dough on parchment paper.

Shape & stuff

• Press ~1 tbsp of remaining dough into each mini muffin cavity, forming a dome shape with the back of a small cookie scoop.
• Prepare remaining dough into balls (10) flatten them into discs, these will be the tops of the bites
• Freeze the discs and muffin pan with cookie dough for about 15 min, to firm up.
• Remove from freezer and place a scoop of vanilla ice cream filling into the center. Place a disc on top of each ice cream and seal.
• Repeat with remaining dough and ice cream.

Freeze:

• Place in the freezer for 1 hours until fully set. Pop out of the pan and transfer to a sealed container for storage.

Serve:

• Let sit at room temp 2-3 minutes before eating for the perfect soft bite with a creamy vanilla center.

Author: Ali Jenkins

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