Cookie Dough Frozen Yogurt Ice Cream

5 from 2 votes

This cookie dough frozen yogurt ice cream is high in protein yet has no protein powder and is no churn. It is also 25 grams of protein, dairy free, creamy and easy to make with just 4 wholesome ingredients. The cookie dough chunks are also homemade, made from a simple recipe so there is a cookie dough chunk in every bite.

Prep Time5

Cook Time3

Total Time3 5

Course: Dessert

Cuisine: American

Servings:

Calories: 595kcal

Author: Dee Dine

Equipment

blender

Ingredients

Protein ice cream

3 cups yogurt
½ cup maple syrup
⅔ cup almond butter or peanut butter
1 teaspoon vanilla
pinch salt
1 cup homemade cookie dough chips

Edible cookie dough chips

1 cup almond flour
⅓ cup almond butter or peanut butter
2 tablespoon maple syrup
⅓ cup mini chocolate chips

Instructions

Make cookie dough chips

Mix all ingredients in a bowl with a spoon.
1 cup almond flour, ⅓ cup almond butter or peanut butter, 2 tablespoon maple syrup, ⅓ cup mini chocolate chips
Press the mixture into a parchment-lined flat pan and freeze for 30 minutes.
Chop into tiny chunks and keep frozen until ready to mix into your ice cream.

Make ice cream

Combine all ingredients in a blender. Blend on high speed until the mixture is smooth and creamy, with no lumps remaining.
3 cups yogurt, ½ cup maple syrup, ⅔ cup almond butter or peanut butter, 1 teaspoon vanilla, pinch salt
Add the mixture to a parchment-lined loaf pan. Mix in cookie dough chips.
1 cup homemade cookie dough chips
Freeze for 2 hours or longer. Scoop and enjoy!

Video

Notes

Use almond butter or cashew butter if you don't want a peanut flavor from peanut butter.

You can use an ice cream maker, and after 20 minutes it will resemble soft serve.

Freeze about 2 hours in order to achieve a scooping texture straight from the blender. Freezing the ice cream overnight will make it brick hard so freeze like that in single serve portions so you can microwave for 30 seconds to thaw.

Nutrition