Paleo brownie chocolate chip cookie dough ice cream

27 Jan

It makes complete sense to take your ice cream machine out of storage in January, right?  Well, I did and I’m very happy with the way things turned out.  Paleo “ice cream” has one main issue that properly made regular ice cream does not: ice.  While you will find this “icier” than normal dairy ice cream it tastes fantastic!  More importantly  it does not taste like coconut.


3 cups So Delicious unsweetened coconut milk beverage

1 cup So Delicious coconut milk creamer

8 large egg yolks

1 cup organic blue agave or coconut nectar

2 tsp. vanilla extract

3 paleo brownies (recipe p. 121 Paleo Made Easy, omit ingredients 6 & 7 for chewier brownies)

1/2 recipe paleo chocolate chip cookie dough (recipe p. 124 Paleo Made Easy)

Hardware: Ice cream churner (machine or Kitchen Aid attachment) and a digital temperature probe


Using the whisk attachment on your stand mixer, whisk the egg yolks until they lighten in color, 2-3 minutes.  Gradually add the agave and continue whisking to incorporate.  In a saucepan over medium heat bring the coconut milk beverage and coconut milk creamer to a simmer.  Remove the mixture from the heat and temper the eggs by gradually adding small amounts of the coconut beverage mixture to the eggs, while whisking, until you have added 1/3 of the mixture.  If you are not careful with this step you’ll have scrambled eggs on your hands and while scrambled eggs are nice they do not make good ice cream. You can now add the remainder of the coconut beverage mixture to your tempered eggs.  Transfer the entire mixture back to a saucepan and cook over low heat until the mixture reaches 170°F.  Transfer the mixture to a sealable container (DON’T seal yet) and let sit at room temperature until the mixture cools down to room temperature.  Stir in the vanilla extract, seal the container, and place the mixture in the refrigerator overnight.  If you do not want to wait overnight, wait until the mixture reaches 40°F.  Pour the mixture into an ice cream maker (mine consists of two 1-quart units, so I had to split my base between my two churners).  Cut brownies into bite size bits and scoop mellon baller size scoops of cookie dough.  Add half of the brownie bits and half of the cookie dough balls to the ice cream while churning.  Churning will take 15-25 minutes.  When the ice cream has finished churning transfer it to a sealable container and fold in the remaining brownie bits and cookie dough.  You can serve the ice cream now as soft serve or seal the container and freeze it until it hardens.


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