Paleo Chocolate Chip Cookie Dough Ice Cream (Grain Free, Gluten Free)

I feel like I’ve found my place. The South has such a sweet charm to it. The people are so friendly! I can’t tell you how many pleasant little conversations I’ve enjoyed with folks in town – at the post office, waiting in line at the grocery store, or walking through the neighborhood. Even the lady at the tollbooth wished me a nice day!

The other day I drove by an idyllic scene – a young boy with a bright red cap and a bucket of worms sat catching fish at the pond. Kids riding bikes, families taking walks – there’s such a sense of family togetherness here. And have I mentioned the rain? Oh, the rain! The Air Force stationed us in the desert for a total of 7 1/2 years, so when the clouds roll in and the rain pours, I’m one happy girl. We actually had a celebration for our “first storm” the other day. The girls decided to celebrate with chocolate chip cookies and a Harry Potter marathon. We baked and then snuggled up on the couch while the thunder rolled.

Here are a few other things that made me smile:
1. An entire section at the grocery store is devoted to Community Coffee.
2. I found the only olive oil at the local grocery store on the “international” aisle.
3. Most utility companies required me to walk through the door and sign their paperwork in person in order to receive service. None of this quick-online-do-it-yourself stuff.
4. I heard on the radio – “Welcome to LA – Lower Alabama! Where even a Sprite is called a Coke”.
5. I asked a lady where I could get some specific information and she told me I could get on my computer and “go websitin’.”

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A couple of weeks ago a reader asked if I had a grain-free chocolate chip cookie dough ice cream recipe. I read her question and thought, “Well, why haven’t I done that yet?”. So here it is! Scoop grain-free cookie dough into small pieces, freeze it, then chop it. Whip up some homemade vanilla ice cream then stir in the cookie dough after it’s frozen. What a wonderful treat for a hot and muggy day here in the South.

Paleo Chocolate Chip Cookie Dough Ice Cream (Grain Free, Gluten Free)

Serving Size: Serves 6

Paleo Chocolate Chip Cookie Dough Ice Cream (Grain Free, Gluten Free)

My chocolate chip cookie dough calls for almond flour. If you have a nut allergy, simply replace the dough in this recipe with your favorite nut-free cookie dough.



Whisk together milk, maple syrup, salt and vanilla until incorporated. Freeze in an ice cream maker according to manufacturer’s instructions. After freezing, remove the blade and stir in the cookie dough. Serve.

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  1. Your dessert looks REALLY good, Carrie, but I have to admit that I’m a little confused. I subscribe to your blog via email, and this was the title of your post:
    “Chocolate Chip Cookie Dough Ice Cream (Paleo, Grain Free, Dairy Free)”

    How can it be dairy free when there’s heavy cream in it? I’m just curious, because I thought dairy free meant no dairy products.

    • Deliciously Organic

      I always give options for those who can use dairy and those who can’t. The recipe calls for raw cream or coconut milk. If you’re dairy-free, then you can use the coconut milk.

        • Deliciously Organic

          I understand. For me, it’s better to put all of the different kinds of substitutions in a recipe so that those who want to know the proper substitutions already have them listed in the ingredient list. And I guess you’ll have to go with heavy cream for this recipe. :)

  2. This looks great! Quick question about the ice cream recipe. This basic vanilla is pretty much the same recipe that I use from Nourishing Traditions, but you don’t use any arrowroot powder. And the ice cream turns out very creamy? I thought arrowroot was necessary, but I wouldn’t mind leaving it out!


    • Deliciously Organic

      It’s a very creamy ice cream, but only if you use full fat cream or coconut milk as the recipe calls for. Sally Fallon’s recipe uses arrowroot and egg yolks and while I love her version, I sometimes like to use a simpler version that contains less carbs.

  3. I love this post, Carrie! I was smiling the entire time I read it for so many reasons. First, because I’m so happy for you to have found a wonderful new home and second, because I’m in TN right now visiting my family and have had similar interactions. I love the rolling thunder and heavy rains of summer in the South. We are in for a big storm later today and I think your cookie recipe is just the thing to make it even more fun to sit on the front porch and watch the storm clouds roll in. Many blessings to you, sweet friend! :)

  4. I have been looking into the Paleo diet for a while now, but I needed a yummy dessert for the fourth of July and I may have a guest coming who would need Gluten Free options. Thanks for this, I can get everyone to try something that fits the paleo diet without excluding anyone from the deliciousness.

  5. Stacie

    I can’t wait to try this out once I remember to put my ice cream canister back in the freezer. :) Your post made me smile as I grew up in north FL and STILL call everything a “Coke”. I remember the first time my husband came back, sitting at a restaurant listening to:
    I’d like a Coke, please.
    What type?
    Dr. Pepper
    It’s somehow sad knowing you’re not here in CA anymore but I hope you and your family have a great time there. Enjoy warm oceans!

    • Deliciously Organic

      Ha! That’s great. I remember when I was a kid and heared someone refer to “coke” as “soda”. I was so confused. We are enjoying the warm water and lush scenery! :)

  6. Marisa

    Wondered if you could answer an ice cream maker question??? I have a nice Cuisinart double bowl ice cream maker. I feel like a lose a good bit of the ice cream because it freezes to the sides of the metal bowl. Is there a way to prevent this?

    • Deliciously Organic

      I sometimes have the same issue. I scrape the bowl with a sturdy spoon so I don’t loose any ice cream. You might also want to write to them (or on their FB wall) to ask if there is a way to remedy this.

  7. Brandicj

    Hi Carrie.

    Welcome to Alabama! I’m a born-and-raised native. So glad to hear you’re loving it. We find that most transplants really love it here once they take a good look. I’m so glad you are getting spoiled by our not-so-typical summer.

    While you’re here be sure to take time to visit those spectacular beaches on the Emerald Coast. They are unlike anywhere else in the US. And Birmingham and north Alabama are quite different in terrain and worth a look, especially in the fall. Birmingham is enjoying a food renaissance. It’s so worth a weekend visit to take in our summer farmer’s markets with regional organic produce and plenty of locavore restaurants. Lots of great things to entertain the kids, too. I look forward to following your food adventures here in the South.

  8. stephen

    Im a new convert to Paleo, but have found going to parties hard. So I have decided to make this ice cream for a friends dinner party. I recently bought a cusinart 2 L and I tried making this recipe last night… but it wouldn’t freeze.
    I left my ingredients in the ice cream maker for around2-3 hours, and still nothing.
    I’m wondering if I missed a mixing agent? I know someone said before egg yolk and arrow root powder, but how much would you recommend?
    Thanks from Oz

    • Deliciously Organic

      No, it shouldn’t affect the texture. You can omit all of it if you’d prefer. (I wouldn’t omit it for the cookie dough, as that will change the texture and flavor too much.)

  9. Kate

    Hi there , this sounds great!

    Quick question about the coconut milk. Do you use the liquid part of the coconut milk? Or just the solid white part? (It’s winter here, and it has separated and solidified in the pantry, and I thought using only the solid part would lend itself to a creamier consistency).

    Thanks in advance!


    • Deliciously Organic

      If the coconut milk has separated, then blend it back together. When this happens to me, I pour all of the coconut milk/cream into a blender and blend until smooth.

  10. Theresa

    This looks heavenly! I am new to using coconut milk and have a quick question. We are trying our hardest at ‘getting back to the basics’ and we make our own coconut milk (pull out the meet of the coconut, blend with 2 cups hot water, put it through a sieve and refrigerate). Can I use this coconut milk, or is there something different about the canned product? Also, if it works to use it this way; what would the measurements be? Thanks!

  11. Kathryn

    Hi there :) sounds gorgeous! I’m going to try making it tomorrow (my first ever homemade ice cream trial!), once my ice cream bowl has frozen for 24hours.. My only question is.. You say the cookie dough gets mixed in after the ice cream has frozen sufficiently, wouldn’t that be really hard to mix in? Would you not mix it in literally just before you put it in the freezer, perhaps, after the mixer has done its job? Xxx


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