Dairy Free Chocolate Cookies ‘N Cream Ice Cream

Yes, I am going to talk about ice cream in January. I can’t help myself. You see my dad and stepmom got me the KitchenAid ice cream attachment for Christmas. This ice cream maker is one of the things I have been looking forward to most about moving to Cincinnati.

Dairy Free Chocolate Cookies 'N Cream Ice Cream

You might be asking how those two things are related… Remember those before and after pic from our kitchen renovation? See that little fridge tucked in the corner there? It’s one of the smallest fridges you can get in the US. It’s footprint is 2’x2′. The freezer is made up of three drawers. None of those drawers are big enough to hold the bowl of an ice cream maker.

Dairy Free Chocolate Cookies 'N Cream Ice Cream

So I’ve been waiting… As someone who can’t eat most ice cream available on the market, I have been anxiously awaiting the day I had a freezer big enough to hold an ice cream maker bowl. And believe me, I’ve tried soy-based, coconut-based, and tofu-based ice creams. They’re just not the same.

Dairy Free Chocolate Cookies 'N Cream Ice Cream

For my first homemade dairy free ice cream, I decided to go with a classic. Chocolate. At the last second, I decided to throw in some Oreos I had in the cabinet. Can you blame me? This ice cream is decadent. And creamy. And oh-so-indulgent. And I can eat it. It’s basically perfect. Hubby and I polished this ice cream off in fewer sittings than I’d like to admit. Even if you can eat dairy, you should make this ice cream.

One Year Ago: Roasted Pumpkin and Squash Soup with Sage
Two Years Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Three Years Ago: Overnight French Toast
Four Years Ago: Raspberry Meringue Cookies

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Chocolate Dairy Free Ice Cream

Yield: 1 quart

Ingredients:

28 fl ounces (2 cans or 800 ml) full-fat coconut milk
1/2 cup (110 grams) sugar
1/2 cup (45 grams) unsweetened cocoa powder
1/4 tsp salt
3 egg yolks
1 Tbsp vanilla

6-8 Oreos, cut into large chunks

Directions:

In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.

Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.

Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.

Recipe from Pastry Affair

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22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

  1. #
    1
    DeliciousDish — March 30, 2011 at 4:34 pm

    I NEED to make these. I might just start on them tonight!

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    Nutmeg Nanny — March 30, 2011 at 4:35 pm

    These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.

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    3
    Melissa — March 30, 2011 at 4:37 pm

    Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!

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    4
    Erin — March 30, 2011 at 4:40 pm

    I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!

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    5
    beantownbaker — March 30, 2011 at 5:20 pm

    Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.

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    beantownbaker — March 30, 2011 at 5:20 pm

    Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…

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    beantownbaker — March 30, 2011 at 5:20 pm

    Definitely give it a shot. They take some time, but it’s SO worth it.

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    Shannon — March 30, 2011 at 5:28 pm

    I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!

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    beantownbaker — March 30, 2011 at 5:33 pm

    Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.

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    Jessica — March 30, 2011 at 5:52 pm

    oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!

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    FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

    Once again Jen, you impress me with your creativity!

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    Sarah C — March 30, 2011 at 9:35 pm

    I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).

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    13
    beantownbaker — March 30, 2011 at 10:45 pm

    I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.

  14. #
    14
    Carrie — March 30, 2011 at 11:03 pm

    I’m already trying to decide what occasion to make them for.

  15. #
    15
    Cara — March 31, 2011 at 2:07 am

    I’m still waiting to try these. Just sayin’. 😉

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    ErinsFoodFiles — March 31, 2011 at 3:14 am

    WOW! Talk about decadent!

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    beantownbaker — March 31, 2011 at 12:03 pm

    Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.

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    Rebel Mel — March 31, 2011 at 1:26 pm

    Who needs dessert at 8am???

    I’ll give you one hint.

    Me.

    😉

    Bookmarking this! I’ve been meaning to make these cupcakes for a while now!

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    DyingforChocolate.com — April 2, 2011 at 5:05 pm

    Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!

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    Jene — April 5, 2011 at 11:47 am

    OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.

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    Lovemytheekidz — March 26, 2014 at 8:00 pm

    I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.

    • beantownbaker — April 16th, 2014 @ 6:01 pm

      So glad you enjoy it! This is one of our favorite cupcake recipes of all time.

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