Go Back
–+ servings

Cookie dough ice cream bites

Print Recipe Pin Recipe
Servings 10

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!