Chocolate Covered Cookie Dough Ice Cream

by Brooke Goldstein January 26, 2016

  • 1 15 oz can chickpeas, drained & rinsed
  • 3 Tbsp natural peanut/almond butter
  • 1 Tbsp coconut oil
  • 1/4 tsp vanilla
  • 2 Tbsp Vanilla Protein Powder
  • 1 Tbsp raw honey OR 3 pkts stevia
  • Chocolate chips or cacao nibs to taste
  • Chocolate sauce: 2 Tbs cacao powder and 3 tbs coconut oil


  • Blend everything except chocolate chips in a high speed blender until smooth.
  • Transfer batter into a bowl and fold in chocolate chips.
  • With hands, form batter into 3 balls and place in freezer for 30 min.
  • Melt 3 Tbsp coconut oil w/ 2 Tbsp cacao powder to create a healthy chocolate sauce.
  • Place each cookie dough ball on an ice cream cone & pour chocolate sauce over top. Sauce should harden quickly.

Recipe: @lilsipper

Brooke Goldstein
Brooke Goldstein


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