Monster Cookie Dough Ice Cream (Gluten-Free, No Egg, No M&Ms or Food Dye)
Deliciously creamy and decadent, this Monster Cookie Dough Ice Cream has no gluten, no eggs, no flour, no M&Ms, and no food dye. Packed with flavor, crunch, and chocolate. The perfect homemade cookie dough ice cream.
Monster Cookie Dough Transformed into Ice Cream
Last year, I shared a recipe for my new favorite cookie: Easy {Healthier} No-Flour Monster Cookies with Peanut Butter and Walnuts.
They are the perfect version of monster cookies, in my humble opinion.
So when our family ice cream night rolled around and I had a few cookies remaining in our cookie jar, I decided to invent an ice cream version of this awesome sweet.
I skipped the M&Ms and food dyes and added in a bit more peanut butter, some chocolate chunks, and some chopped walnuts.
And, about 30 minutes later, our tummies were dancing with the deliciousness of Monster Cookie Dough Ice Cream.
What’s in this Monster Cookie Dough Ice Cream Recipe
It is obvious that this recipe centers around monster cookie dough. (Don’t worry: we omit the eggs and raw flour completely.)
But what else goes into making this delicious homemade ice cream?
Creamy peanut butter.
Peanut butter in the batter makes this recipe taste more like cookie dough than ice cream with cookie dough in it. It enhances the flavor tremendously.
Chunks of Dark Chocolate.
What does dark chocolate not make even better? In this recipe, it is an easy (and better) replacement for M&Ms.
Chopped walnuts.
Because this recipe for homemade monster cookie dough ice cream does not include M&Ms, it would be lacking in crunch if we didn’t add a nut of some kind.
I love using walnuts in this recipe because they are high in antioxidants and Omega-3 fatty acids, making them wonderful for the brain (source).
How to Make Monster Cookie Dough Ice Cream in an Ice Cream Maker
This recipe is ultra-easy to make in an ice cream maker.
Whether you use the ice cream churn or not, you start by whipping heavy cream and peanut butter in a stand mixer and then folding in the other ingredients.
After that, simply pour the ice cream batter into the bowl of an ice cream churn.
For this part, I usually start the ice cream churn first and then pour in the ice cream batter as the churn is rotating, because the thick batter of the ice cream sometimes begins freezing before my sweet little ice cream churn has a chance to scrape down the sides.
How to Make This Recipe without an Ice Cream Maker
If you do not have an ice cream churn available, you can still totally make this monster cookie dough ice cream recipe.
Simply follow the same instructions as the recipe and, when you reach the step to pour the batter into an ice cream churn, just pour the batter into an airtight freezer-safe container and freeze for at least two hours.
Recipe Variations and Substitutions
We love this recipe as-is. But if you would like to make a change, then try these ideas:
- Use a different type of nut instead of the walnuts…or try a medley.
- Substitute another favorite nut butter for the peanut butter.
- Add in some caramel. We love this healthier version of caramel: Easy Homemade Caramel Sauce with Coconut Milk and Honey (Sugar Free!).
- Stir chopped peanuts into the ice cream batter.
- Add bits of toffee.
- If you can’t have oats, try using almond flour in the cookie dough.
Tools Needed for This Recipe
- a stand mixer with a whisk attachment and a paddle attachment (or hand-held mixer)
- a spatula
- an ice cream freezer/churn(or an airtight, freezer-safe container, if you don’t have an ice cream churn)
Ingredients for This Monster Cookie Dough Ice Cream Recipe
Cookie Dough
- 1/4 cup salted butter
- 2 Tbsp. creamy peanut butter
- 3 Tbsp. granulated sugar
- 3 Tbsp. light brown sugar
- 3/4 tsp. pure vanilla extract
- 1/4 cup oat flour
- 1/4 cup organic quick oats
- 1/3 cup mini dark chocolate chips
- 2 Tbsp. chopped walnuts
Ice Cream Base
- 2 Tbsp. granulated sugar
- 1/2 Tbsp. pure vanilla extract
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 1 Tbsp. maple syrup
- Pinch of sea salt
- 1/2 cup mini dark chocolate chips (or chunks)
- 1/4 cup creamy (or chunky) peanut butter
- 2 Tbsp. chopped walnuts
How to Make Monster Cookie Dough Ice Cream (Step-by-Step Guide)
Prepare the cookie dough.
Step One: In the bowl of a stand mixer, cream together the salted butter, peanut butter, granulated sugar, and light brown sugar until thoroughly combined.Â
Step Two: Add the vanilla extract and mix well.Â
Step Three: Mix in the oat flour, organic quick oats, walnuts, and mini dark chocolate chips.
Step Four: Transfer to another bowl and set aside.
Prepare the ice cream base.
Step One: Clean the bowl of the stand mixer and fit it with a whisk attachment.
Step Two: Whip together the granulated sugar, vanilla extract, heavy cream, whole milk, pinch of sea salt, and maple syrup on high speed until stiff peaks form.
Step Three: Fold in the mini dark chocolate chips, peanut butter, and chopped walnuts.
Step Four: Pour into the bowl of an ice cream maker and freeze according to manufacturer’s directions. (In our ice cream maker, this takes about 20-30 minutes.)
Step Five: Serve immediately or store in a freezer-safe container in the freezer until ready to consume.
Storage Instructions
Like all ice cream, this Monster Cookie Dough Ice Cream is best kept in the freezer. Store in an airtight, freezer-safe container for up to three months.
To ease scooping, let the ice cream thaw slightly for a few minutes at room temperature before serving.
More Ice Cream Recipes
If you haven’t yet tried Easy Thai Coconut Ice Cream (made with coconut milk), you are missing out! It’s super-easy, so don’t feel intimidated by using coconut milk.
It also does not have a strong coconut flavor, so even those who do not prefer coconut can enjoy it.
More Yummy Dessert Recipes to Please Your Sweet Tooth
Need more inspiration for sweet recipes? Start here:
Monster Cookie Dough Ice Cream Recipe Card
Monster Cookie Dough Ice Cream (Gluten-Free, No Eggs, No M&Ms)
Deliciously creamy and decadent, this Monster Cookie Dough Ice Cream has no gluten, no eggs, no flour, no M&Ms, and no food dye. Packed with flavor, crunch, and chocolate. The perfect homemade cookie dough ice cream.
Ingredients
Cookie Dough
- 1/4 cup salted butter
- 2 Tbsp. creamy peanut butter
- 3 Tbsp. granulated sugar
- 3 Tbsp. light brown sugar
- 3/4 tsp. pure vanilla extract
- 1/4 cup oat flour
- 1/4 cup organic quick oats
- 1/3 cup mini dark chocolate chips
- 2 Tbsp. chopped walnuts
Ice Cream Base
- 2 Tbsp. granulated sugar
- 1/2 Tbsp. pure vanilla extract
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 1 Tbsp. maple syrup
- Pinch of sea salt
- 1/2 cup mini dark chocolate chips (or chunks)
- 1/4 cup creamy (or chunky) peanut butter
- 2 Tbsp. chopped walnuts
Instructions
Prepare the cookie dough.
- In the bowl of a stand mixer, cream together the salted butter, peanut butter, granulated sugar, and light brown sugar until thoroughly combined.
- Add the vanilla extract and mix well.
- Mix in the oat flour, organic quick oats, walnuts, and mini dark chocolate chips.
- Transfer to another bowl and set aside.
Prepare the ice cream base.
- Clean the bowl of the stand mixer and fit it with a whisk attachment.
- Whip together the granulated sugar, vanilla extract, heavy cream, whole milk, pinch of sea salt, and maple syrup on high speed until stiff peaks form.
- Fold in the mini dark chocolate chips, peanut butter, and chopped walnuts.
- Pour into the bowl of an ice cream maker and freeze according to manufacturer's directions. (In our ice cream maker, this takes about 20-30 minutes.)
- Serve immediately or store in a freezer-safe container in the freezer until ready to consume.
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