Roasted Peanut Butter, Coconut & Cookie Dough Ice Cream
The beginning of the Ice cream chronicles?
As the weather warms up (the butter-on-the-counter-is-trating-to-melt-before-I-even-touch-it kind of warm up), there’s only one direction we want to head in the kitchen: toward the freezer.
Which means it’s officially ice cream season.
This week, I wanted to try something a bit different. A new challenge. My mission? Making an ice cream.. Without one of the key ingredients that we always find in classic ice cream recipes: eggs. And making it just as silky and creamy. (Of course)
Today I will be sharing a recipe that quickly became a favorite in my kitchen: an egg-free ice cream that’s soft, creamy, and absolutely packed with flavor. Super easy, no fuss, just a few ingredients and a bit of patience. Yes, this recipe is egg-free. But hear me out. I don’t have a vendetta against egg yolks. They’re brilliant when used with purpose. But sometimes, they sneak in where they’re not needed. Let me explain :
A bit of backstory
Classic ice cream often relies on eggs, milk, and sugar; a delicious trio, yes. But one that doesn’t always feel necessary. Eggs bring fat and structure to ice cream, but they also introduce a flavour that doesn’t always play nicely with more delicate ingredients. When I’m working with combinations of delicate flavours, I prefer to let those notes shine on their own. And that often means revisiting the foundations of the recipe aka rethinking the fat, texture, and binder until it feels just right.
So I’ve been experimenting. And as a result I developed this recipe: an ice cream completely egg-free (and dairy-optional), made with coconut cream and peanut butter, sweetened just enough, with buttery cookie dough and just the right touch of crunch. It’s rich, it’s silky, and it’s also made with simple ingredients you might already have at home.
What’s Inside
A smooth, peanutty, coconut-kissed ice cream base, packed with chunks of buttery safe-to-eat cookie dough, a handful of roasted peanuts to add a crunch, and just the right amount of chocolate chips. (because why not)
What Makes It Worth Making
Small-batch friendly. Perfect for sharing. (or not)
Simple ingredients. You likely have most of them in your pantry already.
Soft, creamy texture. Even without a dairy base.
Want to make it fully dairy-free? Just swap the butter in the cookie dough for a plant-based alternative. The base is already made with coconut cream, so it is naturally dairy-free.
If you’ve been looking for a dessert that feels indulgent and made with nourishing ingredients : this is it.
A Quick Note on Safety
I would have loved to call this recipe a « no-bake » one. But. You will need to bake the flour for the cookie dough—just for a few minutes—to make it safe to eat. (Yes, raw flour can carry bacteria = potential food poisoning and we’re not going down like that.) But beyond that, there’s no baking required, and the recipe comes together quickly. If it’s too hot in your kitchen to turn on the oven, skip the dough, add a little bit more of roasted peanuts, and enjoy the peanut & coconut base on its own. You will still want to eat straight from the tub. It’s just as good.
Now, let's get down to business !