Ice Creamed Cookie Dough

gluten-free, dairy-free, egg-free, soy-free, vegan, sugar-free, ACD friendly

Is this in bad taste?  One frozen treat recipe right after another?  Can you blame me?  It’s ice cream, people.  Ice cream AND cookie dough.  In one bowl.  “Cookie dough” and “bad taste” simply don’t go in the same sentence.  In fact, I’d venture to say trying to associate the two phrases makes a sentence grammatically incorrect.  Such an act is evidently a clue that the speaker’s first language is probably not English.  Exceptions: a) “The bad taste in my mouth is not from cookie dough because cookie dough is the nectar of the gods,” and/or b) “This cookie dough has a bad taste” and it’s opposite day.

I don’t always have to follow up a recipe for a yummy dessert with a dinner-material recipe laden with vitamin-dense veggies and heartiness, right?  I just don’t have time.  I have no time because I’m too busy spinning as many variations as possible of HEAB’s protein ice cream.  What do you want from me?!

It doesn’t help that my anti-candida diet has turned into the marathon of all marathons.  Or that my cleansing and detoxing lifestyle of late has truly limited the variety in my grocery shopping lists.  Particularly when it comes to BON-BON time.  Desserts.  Indulgences.

Forget rose-colored glasses.  I’ve got sugar-covered glasses strapped onto my head so tightly that roasted kabocha with coconut butter on top has become my “junkfoodsugarydessertsplurge,” and that alone is ridiculous.  I mean, my attempts at “dessert” are pretty much as healthy as eating a raw cucumber covered in alfalfa sprouts and rolled in spirulina.   Well, almost (kabocha and coconut butter are still two of numerous nutritional rockstars).  And after perusing the sweet creations posted on the many lovely blogs I read, it is no surprise that the morsel on my plate every mealtime looks up at me and asks, “Would it be weird if you added stevia to me?” before I eat it.  Most of the time I answer, “yes,” and the conversation between me and my food ends awkwardly right there.  But other times I answer, “nope” and in goes the sweet-makin’ magic.  The conversation still ends awkwardly.  I mean, when is talking to inanimate things not awkward?

I guess what I’m trying to say is this: you might want to get used to two ice cream recipes in a row.  Or four.  At least for the time being.  I don’t get sick of ice cream, but if you do, you might not be in the right place.  My fight with candida does not currently have a white flag in sight.  I have no doubt such a surrender is on its way, but I don’t have an ETA.  And that’s okay.  In fact, this is more than a challenge.  It’s a lesson for me; a study in being content with what I have.  Making lemonade when life leaves them at your doorstep, yes.  It’s also a lesson in balance:

Sometimes, the best way to stay balanced is to do what seems very much out of balance.  Because obsessing over being balanced seems to be un-balanced in itself, does it not?

Let go.  Eat frozen dessert concoctions every single day.  That’s what I’ve been doing.  And I’m not going to lie: things feel right.  No brain freezes here.  Just frosty, creamy, delectable bliss.

Ice Creamed Cookie Dough

slightly adapted from Heather Eats Almond Butter’s “protein ice cream”

1 cup nondairy milk (I use So Delicious Unsweetened Coconut!)

30 grams or 1/4 cup vanilla protein powder (Be sure you LIKE the taste of the protein powder you use!  My favorite is Nutribiotic Vegan Vanilla Rice Protein)

1/2 tsp Himalayan pink salt (essential!)

1/3 tsp xanthan gum

1/2 tsp guar gum

1/2 tsp vanilla extract

1 1/2 tsp mesquite powder (this provides a distinct cookie-dough flavor!)

1/8 tsp ground cinnamon

generous handful of pecans (I prefer mine soaked and dehydrated!)

stevia to taste (I like NuNaturals’ Alcohol-Free Liquid Vanilla Stevia)

1) Place in vita-mix or other high-speed blender: non-dairy milk, protein, gums, spices/powders, salt, vanilla extract, stevia.  Blend till smooth.

2) With blender off, add all ice cubes and pecans, and secure on blender top with tamper.  Blend on highest speed and use tamper to push the ice cubes into the blades until smooth and creamy (this takes less than a minute).

4) Pour into bowl, and top with your favorite cookie dough add-ins!  I like more soaked & dehydrated pecans, but the options are endless: walnuts, almonds, cacao nibs, coconut…. mmmmm…



Filed under Confections

13 responses to “Ice Creamed Cookie Dough

  1. You would certainly never upset me with too many treat recipes, especially ice cream recipes. ;-) This looks absolutely delicious! And very interesting on the addition of mesquite powder.


    • SHIRLEY! Man, your comment was a lightning fast response!!! So glad you approve of my ongoing ice cream extravaganza. :) I’ve only just discovered mesquite powder and I’m having lots of fun experimenting with it. Definitely recommend trying it out if you haven’t yet! :)

  2. Nothing wrong with ice-cream everyday. Nothing at all.
    P.S. My food and I often argue over the addition of stevia as well. Sweet tooth usually wins. :)

  3. Just wondering if you’ve done any research on xanthan gum. The little I’ve done prevents me from consuming it intentionally. I’ll have to try the recipe without the binding agents (xanthan gum and guar gum).

    • Hi mom2ghvm!
      Thanks so much for your comment. I’ve done much research on both gums – I’ve been gluten free for a while and used to rely on xanthan for baking. I’ve learned over time that neither are really necessary for baking. However, for a treat like this, they really contribute to the creamy and thick texture of the ice cream. This recipe is based on the protein ice cream from Heather Eats Almond Butter, and Heather makes it very clear in her post that the recipe DEPENDS on the use of these gums. I suppose you could try it without, but I’d add something else to recreate the creamy and thick texture – maybe a whole lot of nut butter or coconut butter? If you do not know what your xanthan or guar gum is being derived from, then I would not consume it intentionally. For me personally, I know that Bob’s Red Mill is gluten free and soy free, and there are no extra additives in there that affect me. If you have a problem with corn, THEN I would be concerned. Let me know if you attempt it without the gums!

  4. Definitely NOT in bad taste – can’t go wrong with a frozen dessert concoction :) Thank you for sharing this recipe!

    Hang in there with the anti-candida diet!

  5. Chantal

    I’ve always loved the way you write! And I dont think any of us have a problem with more than one ice cream recipe… In fact it gives US the excuse to say we have to make another yummy dessert because blog world compelled us to!

  6. Whoa, this sounds incredible! I make the most delicious smoothies everyday with So Delicious coconut milk and mesquite powder. I’ll bet that if I ran my K-tec blender on the highest speed it would turn from smoothie to iced cream, and I never would have thought of that. Thanks so much for providing me with such a delicious “ah-ha!” moment!

    • Try it out, Christie! I’ve never made it without some type of thickener (the natural gums really do the trick!), but I’m so curious to know your findings! :)

  7. Pingback: Mint Cacao Swirl Ice Cream | The Palate Peacemaker

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