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a bowl of chocolate peanut butter cookie dough ice cream with a sugar waffle cone on a wooden table

Chocolate Peanut Butter Cookie Dough Ice Cream

This Chocolate Peanut Butter Cookie Dough Ice Cream is a creamy chocolate ice cream studded with gluten-free cookie dough bites and naturally sweetened with maple syrup.

Category Dessert
Cuisine American
Keyword chocolate peanut butter cookie dough ice cream
Prep Time 35 minutes
Freeze 6 hours
Total Time 6 hours 35 minutes
Serves 2 pints
Author Amanda | Naturally Sweet Kitchen

Ingredients

Ice Cream

  • 3 large egg yolks
  • 300 ml whole milk
  • 300 ml double cream
  • 125 ml pure maple syrup
  • ½ tbsp pure vanilla extract
  • 60 g good-quality dark chocolate roughly chopped

Cookie Dough

  • 125 g smooth natural peanut butter
  • 2 tbsp pure maple syrup
  • ¼ tsp fine sea salt
  • 60 g almond flour
  • 25 g dark chocolate chopped finely

Method

Ice Cream

  1. Add the egg yolks to a large bowl and whisk lightly. Set aside.
  2. Pour the milk, cream, maple syrup, and vanilla extract into a saucepan and place over a medium-low heat. Bring the mixture to a scalding point, whisking frequently.
  3. Once the cream mixture reaches scalding, turn off the heat. Decant half of the cream mixture into a spouted measuring cup. Very slowly drizzle the hot liquid into the egg yolks, whisking continuously so they don’t curdle.
  4. Pour the egg yolk mixture back into the remaining cream mixture in the pan. Add the chopped chocolate. Whisk the custard over a medium-low heat until all the chocolate has melted and combined and the custard is thick enough to coat the back of a spoon.
  5. Pour the custard into a freezer safe, air-tight container and let cool to room temperature. Once it’s reached room temperature, cover and freeze for 3 hours while you make the cookie dough.

Cookie Dough

  1. Line a baking tray with non-stick parchment paper. Set aside.
  2. In a bowl, beat together the peanut butter, maple syrup, and salt until emulsified.
  3. Add the almond flour and stir until a rough ball of dough forms. Fold in the chocolate chunks.
  4. Roll the dough into ½ teaspoon size balls and place them on the prepared baking tray. Freeze the dough balls while the ice cream undergoes its first freeze.

Assembly

  1. Once the ice cream has frozen for 3 hours, take it out and remove the lid. Give it a good stir, being sure to scrape the sides into the middle and mash any large frozen bits.
  2. Add the frozen cookie dough bites and stir them in well.
  3. Cover and freeze for at least another 3 hours before serving.

Notes

This ice cream will keep for up to 3 months. Let it sit at room temperature for 15 minutes before serving.