So this recipe is pretty much the best thing I’ve ever made ever. It’s like, whoa! (Joey from Blossom voice). It tastes exactly like the Nestle Ice Cream Toll-House Cookie Sandwiches. Identical. In fact those were the inspiration behind this recipe. I’ve been craving an ice cream sandwich like a son of a B. Those ones in particular too. Double son of a B. Check out the ingredient list below on those bad boys. (literally).
Ingredients:
Cookies (Enriched Bleached and Unbleached Flour [Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Margarine [Palm Oil, Water, Soybean Oil, Salt, Mono and Diglycerides, Artificial Flavor, Annatto Color, Vitamin A Palmitate], Nestle Toll House Morsels [Sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Vanillin-Artificial Flavor, Natural Flavor], Water, Molasses, High Fructose Corn Syrup, Dried Egg, Corn Syrup, Natural and Artificial Flavors, Baking Soda, Salt), Milkfat and Nonfat Milk, Sugar, Corn Syrup, Whey, Mono and Diglycerides, Guar Gum, Calcium Sulfate, Natural and Artificial Flavor, Cellulose Gum, Invert Sugar, Carrageenan.
#yikes. I’m not gonna eat that, would you? What the hell is a Mono and Diglycerides? Say Whaaa? My version has 8 ingredients and all of them you can pronounce. I promise. Not only that but I’ve given you options! Don’t you just love options. You can go semi-paleo, extra paleo, or primal. Whatever your fancy. When I made mine I went full on primal with it. Guess why? Guess why? Because I got the all clear from the doc, I’m not allergic to dairy! Yay! So I’ve been introducing high quality dairy back into my world. It’s like finding out your favorite shoes are on sale for 60% off. I’ve been eating full-fat grass-fed yogurt, grass-fed ice cream, raw cream and raw cheese. Cheeeeesssse. Cheese is so good. All this dairy eating has been glorious. Glorious I tell you. Especially the ice cream part. Do you know how good ice cream is? I almost forgot. Not really. I just wanted to forget because I couldn’t eat it.
So how cute is my little brother, he came over last week to bake my Paleo “Reese’s” Swirl Brownies for a school project. The project was to make a recipe and explain to the class, in 3 minutes or less, how you made it and why. He said he wanted to make Paleo brownies because his teacher is gluten-free and she hinted at the fact that you would probably get a better grade if you made something gluten-free so she could eat it too. Bonus points if it was also dairy free so that people in the class with dairy intolerances could eat it as well. So he researched, learned all about gluten intolerance and it’s relationship to GMO’s and how they are causing more and more people to become gluten intolerant. It was so awesome you guys. Then we baked together while playing Candy Crush and talking about Flappy Bird and The Walking Dead and how Carl is being a little whiny bitch. Total sister/bro bonding time. Anyway the brownies came out great, his class and teacher loved them, and he spread the good word about living la vida gluten-free. Proud sister here folks.
Oh my gosh I almost forgot to tell you! I got a new car! It’s beautiful and I want to marry it and have little Acura babies. Brad was confused because he thought I wanted to marry him and have babies. Maybe if he smelled like new car. I’m sensing a fart joke coming…Speaking of Brad, he also said that this recipe was his favorite that I’ve ever made. He was like, “Whoa, these are good.” So if you feel like having a little more “whoa” in your life, you should probably make these Paleo/Primal Cookie Dough ‘Whoa’ Ice Cream Sandwiches.
Paleo or Primal Cookie Dough ‘Whoa’ Ice Cream Sandwiches
*Makes 9 servings
-Cookie Dough Layers-
Ingredients:
2 cups cashew butter*
1/2 cup browned Kerrygold grass-fed butter or 1/4 cup melted ghee
1/4 cup coconut flour
1/4 cup raw honey
1/2 teaspoon sea salt
1/2 teaspoon vanilla
dash of cinnamon
3/4 cup Guittard Extra Dark Chocolate Chips
Directions:
1. Brown the butter by putting it in a shallow sauce pot on medium-low heat until it becomes a dark golden brown. You will know it’s ready when it smells like toffee. Take the butter off the burner right after it reaches this point to prevent burning.
2. In a medium sized bowl add the cashew butter, browned butter, coconut flour and stir together. Next add the honey, sea salt, vanilla, cinnamon, and stir until combined.
3. Cover the bowl and place it in the freezer for about 20 minutes. You want the cookie dough to harden up a bit but you still want it to be somewhat pliable so you can work with it.
4. Remove from the freezer and fold in the 3/4 cup of chocolate chips. If you add them before going in the freezer they will sink and settle at the bottom.
5. Line an 8×8 glass or metal pan with parchment paper.
6. Divide the cookie dough into two equal halves. Take one of the halves and press it down evenly into the bottom of the parchment lined pan. Then grab the sides of the parchment paper and remove the layer of pressed cookie dough and set it aside. Now lay another sheet of parchment paper in the pan and repeat the process by adding the remaining half of cookie dough. Press down the same as before until it’s evenly distributed across the bottom of the pan. Then gently set the other layer of cookie dough, that you previously set aside, on top. Cover and place the pan back in the freezer to let the cookie dough layers harden for 20 minutes.
7. Once the dough is ready, uncover and grab the sides of parchment paper and remove the top layer of cookie dough. Set it aside. Scoop out the ice cream and use a rubber spatula to spread it evenly over the bottom layer of cookie dough that still remains in the pan. If you went with a store bought ice cream you may need to soften it first for a few seconds in the microwave. Once you have evenly distributed the ice cream layer, take the remaining cookie dough layer on the parchment paper that you set aside, flip it upside down on top of the ice cream layer and remove the parchment paper, which will now be on the top. Press down evenly into place. Cover and put back in the freezer for at least 30 minutes or even overnight.
8. Once it’s ready, run a large knife under water and allow it to heat up. Dry the knife and use it to cut your ice cream sandwiches. Use a spatula to remove each one from the pan and enjoy!
*Cashew Butter
Ingredients:
3 cups of raw cashews
2 teaspoons of coconut oil 
Directions:
1. In a food processor add your cashews and puree for about 10 minutes or so depending on how awesome your food processor is. You will have to stop and scrape down the sides a few times. Once you start to get a smooth almost dough like consistency, slowly add the coconut oil and then a little bit of salt and puree some more. For this recipe it doesn’t have to be as finely textured as store bought nut butter, just as long as you have a nice smooth consistency you’ll be fine, in fact the more dough like the better.
-Ice Cream Layer-
1 pint (2 cups) of preferred ice cream
Paleo Options:
1. So Delicious Coconut Milk Ice Cream
2. So Delicious Almond Milk Ice Cream
or make your own at home:
Paleo Vanilla Bean Ice Cream
Ingredients:
2 cans coconut milk, full fat
1 vanilla bean, scraped
1/2 cup pure maple syrup, grade b
pinch of sea salt
Directions:
1. Put all the ingredients in a blender and mix until well combined.
2. Pour mixture into the bowl of your ice cream maker and follow the instructions according to the manufacturer. If you don’t have an ice cream maker, pour the mixture into a metal loaf pan, cover with saran wrap, and freeze for at least 6 hours. For firmer ice cream freeze overnight.
Primal Options:
1. Jeni’s Grass-Fed Ice Creams
2. McConnell’s Fine Ice Creams
Notes:
Do not skip the browned butter process and try to just use regular melted butter. You will not pass ‘Go’ and you will not collect $200. The browned butter is literally what makes this recipe taste like authentic cookie dough, it will be worth the extra step I promise! If you’ve never browned butter before just Google it, it’s super simple, I pinky swear. Also please feel free to use whatever ice cream you like. I’ve included my favorite/healthiest options so that I could give you a good variety.
And scene. Those were “whoa” delicious (licking my fingers.) I’ve officially decided browned butter is my favorite thing. I want it on everything. Steak, vegetables, chocolate, ice cream, everything. Do you like my food groups. Steak, vegetables, chocolate and ice cream. I promise that’s not all I eat. Kind of. Did you know hollandaise sauce is Paleo? That’s what I learned this week when I made it to put over some wild salmon and asparagus. I had no idea until I looked up the recipe. Just in case you didn’t know either, now you know. See, this is a learning blog. Guess what else we learned? Wild salmon is very very expensive, and 8 ingredient ice cream sandwiches are way better than the real thing. Until next week my lovelies.
122 Comments on Cookie Dough Ice Cream Sandwiches
15Pingbacks & Trackbacks on Cookie Dough Ice Cream Sandwiches
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Meagan @ The Paleo Protégé
February 24, 2014 at 10:06 am (9 years ago)This looks like the most tempting paleo dessert I’ve ever seen! I want to go out to the store to get the ingredients for this RIGHT NOW!
Vanessa Barajas
February 24, 2014 at 10:15 am (9 years ago)DO IT! It’s actually a very simple recipe! I had to make it twice in one night because I had to figure out the best way to do the layering. My brain does not work logically. Haha.
Toze
February 24, 2014 at 10:56 am (9 years ago)I am definitely putting this on my treat list for this weekend! Can’t wait to try it! Thanks for sharing
Vanessa Barajas
February 24, 2014 at 12:33 pm (9 years ago)You’re welcome! I hope you enjoy them as much as I do!
jeanne
February 24, 2014 at 12:15 pm (9 years ago)Holy moly – I didn’t even know I wanted these… but… now I WANT THEM ALL! (… off to the market…)
Vanessa Barajas
February 24, 2014 at 12:34 pm (9 years ago)haha sorry. They will be worth it though, I promise. 😀 I’m excited for your taste buds.
tabithasglutenfreedishes.com
February 24, 2014 at 12:38 pm (9 years ago)I want feeling remotely hungry until I saw these WOW, WOW, WOW thank thank you. I can wait to try these! Great blog name.
Vanessa Barajas
February 24, 2014 at 1:45 pm (9 years ago)Thank you!!! I have the leftovers sitting in the freezer at work, hoping my co-workers will take them before I give up and go get one.;)
This Sydney Life
February 24, 2014 at 12:40 pm (9 years ago)OMFG!!! V – what are you doing to me? I’m at day 15 of AIP and I couldn’t resist looking at your food porn offerings… (salivating). Seriously. YUM!
Oh and that story about your little brother is gorgeous. Long may it last. My little brother turns 40 this year. He’s not so cute anymore.
Vanessa Barajas
February 24, 2014 at 1:44 pm (9 years ago)Day 15! Way to go TSL! That’s huge. The Legend will be proud. Sorry for the food porn, it had to be done. How do the little bros. grow up so fast? My other “little” brother is going to be like 27 or 28 this year, look I’ve lost count, who can keep up!?
Annie
February 24, 2014 at 12:40 pm (9 years ago)oh god oh god oh god what is my life. this recipe just gave me new purpose.
Vanessa Barajas
February 24, 2014 at 1:34 pm (9 years ago)HA!!! Ice cream usually gives me purpose too. 😉
Holly Armstrong
February 24, 2014 at 1:17 pm (9 years ago)I’m allergic to cashews… any way those could be subbed? Beautiful photography by the way 🙂
Vanessa Barajas
February 24, 2014 at 1:35 pm (9 years ago)Oh no a cashew allergy?! You poor thing. Yes, you could totally sub either blanched almonds or macadamia nuts. 🙂 I’m so happy that you like my iPhone photography! I’m DYING for a real camera already!!!!
Carlie
February 24, 2014 at 1:27 pm (9 years ago)Do you suppose the cookie dough could possibly maybe work with coconut oil instead of butter…?
Vanessa Barajas
February 24, 2014 at 1:37 pm (9 years ago)The recipe will definitely work with a coconut oil sub! It just won’t have the buttery cookie flavor. You can also sub ghee which will give it the buttery flavor without using dairy.
crebelez
February 24, 2014 at 1:28 pm (9 years ago)Do you think that coconut oil could be subbed for the butter in the cookie dough…? Maybe?
Vanessa Barajas
February 24, 2014 at 1:38 pm (9 years ago)Yep! The recipe will definitely work with a coconut oil sub, it just won’t have the buttery cookie flavor. You can also sub with ghee which will give it the buttery flavor without using dairy. 🙂
marci56
February 24, 2014 at 1:35 pm (9 years ago)I showed this picture to my 15yo son (who eats mostly paleo), and without seeing the title, his response was, “Whoa!” I’d say that’s a perfect name!!!
Vanessa Barajas
February 24, 2014 at 1:41 pm (9 years ago)Sooo funny! I’m glad to hear that! Sometimes I second guess my naming of recipes, but I try to go with my gut, and/or my mouth, which took a bite and said “WHOA!” 🙂
Amy G!
February 24, 2014 at 1:52 pm (9 years ago)Those are my four food groups too! And sometimes wine.
Vanessa Barajas
February 24, 2014 at 2:10 pm (9 years ago)I knew I was leaving something out! 😉
Hariman
February 24, 2014 at 2:02 pm (9 years ago)This. Looks. DELICIOUS.
I am definitely going to get the ingredients together over the next couple of weeks and try this recipe out. Although, I will be using cream/milk for my vanilla ice cream.
I’m also wondering if there’s a good paleo substitute for the Coconut flour, as I’m not a fan of coconut, and don’t like the flavor of coconut either.
Vanessa Barajas
February 24, 2014 at 2:12 pm (9 years ago)In this recipe you can’t taste the coconut flour at all! I promise! Almond flour would make the texture too grainy I think. You could maybe try arrowroot or tapioca flour? I would seriously try it though with the coconut flour. You’ll never know it’s there! What coconut flour? See.
Kim @ FITsique
February 24, 2014 at 2:55 pm (9 years ago)I actually said “Woah” when I saw the picture of your ice cream sandwiches before I even read the title! They look awesome! Do you have the nutrition info?
Vanessa Barajas
February 24, 2014 at 8:36 pm (9 years ago)They taste awesome! I don’t have the nutrition info off hand but I can get back to you with it!
Kimberly
February 24, 2014 at 5:40 pm (9 years ago)Whaaaa!!! I made a rule that Im allowed one treat on a sunday afternoon….I know what Im making this wee!
Jen
February 24, 2014 at 5:41 pm (9 years ago)trying to be paleo and being allergic to nuts is VERY difficult with all these yummy looking recipes I cant have :(. Can the cashew butter be substituted with anything?
Vanessa Barajas
February 24, 2014 at 8:41 pm (9 years ago)You could always make gluten free cookies and then use those as the sandwich part! Sorry you’re allergic to nuts, I can’t imagine how difficult it must be! You could use sunflower seed butter, I’m sure it would still be amazing!
Carol
February 24, 2014 at 6:24 pm (9 years ago)I have everything on the ingredients list in my house! Can’t wait to try!
Caitlin
February 24, 2014 at 8:00 pm (9 years ago)Oh my goodness…would it be wrong of me to just make the cookie dough portion and keep it in the fridge to eat? This looks amazing!
Vanessa Barajas
February 24, 2014 at 8:37 pm (9 years ago)I just had someone just do that! She called it “Cookie Dough Fudge” I call it delicious. And brilliant.
jadeandsunday
February 25, 2014 at 2:34 am (9 years ago)woah indeed! bookmarked these babies!!
Cat B
February 25, 2014 at 6:47 am (9 years ago)Is the butter salted or unsalted kerrygold? I already put my ice cream tub in the freezer.
Vanessa Barajas
February 25, 2014 at 9:43 pm (9 years ago)I used salted!
KT
February 25, 2014 at 8:41 am (9 years ago)This looks so, so good. I want someone to make it for me. Now.
heyheatherangel
February 25, 2014 at 12:37 pm (9 years ago)not paleo but DEFINITELY going to try these – holy yum!
Tonya
February 25, 2014 at 1:05 pm (9 years ago)So I did run out and get ingredients. Wow! Super easy, scary good.. Had fun licking the bowl too 🙂
Vanessa Barajas
February 25, 2014 at 9:44 pm (9 years ago)Yes! So happy you made them. It’s ridiculous how good and easy they are right?!
PC Tuesday
February 25, 2014 at 2:05 pm (9 years ago)These look delicious!
Vanessa Barajas
February 25, 2014 at 9:45 pm (9 years ago)They taste even better than they look! 😉
Jen h
February 25, 2014 at 2:37 pm (9 years ago)Can you swap the kind of flour on this or will it not taste the same unless you use coconut flour? My son is gluten, nut and coconut allergic. Would rice flour work? It might not be paleo (not sure about the specifics) but that’s ok
Vanessa Barajas
February 25, 2014 at 9:46 pm (9 years ago)Hey there! Yes you could definitely swap the coconut flour out for your preferred one, they do contain cashews though, not sure if he’s allergic to those too?
Lisa
February 26, 2014 at 5:12 pm (9 years ago)Wow!!! These are amazing. They are definitely going on the must make list. Did you know that Joey Lawrence is going by Joesph these days on IMBD?! He is SOOOO not a Joseph!!
Vanessa Barajas
February 27, 2014 at 10:01 am (9 years ago)Oh no he didn’t! It’s like the same thing with Mark Wahlberg, I still call him Marky Mark! haha.
liftinglife360
February 26, 2014 at 7:45 pm (9 years ago)I just made this recipe and it is pretty good. It doesn’t taste like a real ice cream sandwich to me, because I didn’t get the feeling of a cooked cookie, it was more like a frozen cookie dough- ice cream sandwich. None the less, it was yummy! Really easy to follow this recipe. One really filled me up. These treats are hard to over eat. All of the Ingredients are cheap and easy to find and most are staples in my home. I used Enjoy life brand chocolate chip and So Delicious Coconut Ice cream. Next time I will make the cookie dough a little bit thinner because I felt like it overpowered the ice cream…. I just really like ice cream I guess lol.
Vanessa Barajas
February 27, 2014 at 10:02 am (9 years ago)I have a good cookie recipe if you want to do a cooked version next time! They would be perfect. Pretty similar to this recipe too so they are easy. 🙂
liftinglife360
February 28, 2014 at 3:28 pm (9 years ago)I think next time I will try the cookie recipe with it, thanks! I left the leftovers in the freezer for a day or 2 and it seems like the lo get they freeze the better they taste. Or the less nut butter you taste. I brought some to work and the SAD eaters also loved them.
alicia
February 26, 2014 at 10:29 pm (9 years ago)how many calories is in one?
Thomas
February 27, 2014 at 1:51 am (9 years ago)Substitute cacao butter for cow oil – use a bit less for softer cookies or the same amount for more firm cookies.
Katie
February 28, 2014 at 6:51 am (9 years ago)These look amazing! I can’t wait to make them, but instead of using homemade cashew nut butter I am planning on using this stuff: http://www.bulkpowders.co.uk/cashew-butter.html
I know its easy to make your own but I am addicted to this stuff and am excited about using it in some cooking! Do you think that will be okay?
Vanessa Barajas
February 28, 2014 at 2:43 pm (9 years ago)I’m sure it will work fine. 🙂
Michelle
February 28, 2014 at 2:58 pm (9 years ago)Looks delish!! But what’s the Macro count on this?
Vanessa Barajas
March 1, 2014 at 8:07 pm (9 years ago)Hey there! I don’t post calories/macros just because people may be using different ingredients and therefore it wouldn’t be accurate. I also suck at math so they probably wouldn’t be right anyway!
Feed The Clan
February 28, 2014 at 11:26 pm (9 years ago)Goodness me this looks fantastic! I can’t wait to try this and your crispy chocolate chip cookies 🙂
Zach Goodwiler
March 1, 2014 at 3:01 pm (9 years ago)is there a nutrient/calorie count per serving w/out ice cream?
Vanessa Barajas
March 1, 2014 at 8:11 pm (9 years ago)Sorry, I don’t have that info because I’m lazy and I suck at math! Just figure out the info for the cookie portion and divide by 9. Look I mathed.
Andrea Cole
March 3, 2014 at 1:27 pm (9 years ago)These look delicious but if I am honest I will probably just eat the dough 🙂 before I get to the ice cream part.
Vanessa Barajas
March 3, 2014 at 2:49 pm (9 years ago)I would be lying if I said some pre-ice cream dough consumption did not take place while making this recipe. 😉
Heather
March 5, 2014 at 10:35 am (9 years ago)Yeah… both times I made these, pretty sure the dough layers were thinner than normal haha. I ate too much.
Vanessa Barajas
March 5, 2014 at 10:47 am (9 years ago)Heather, anything else would be uncivilized! 😉 Chomp away!
Heather
March 5, 2014 at 10:37 am (9 years ago)OK, I have made these twice now. They are *delicious*. I will continue making them. I am an ice cream lover and since going paleo, have not loved the ice cream available. BUT I like it in the middle of this cookie dough! YUM. Thanks!
Vanessa Barajas
March 5, 2014 at 10:49 am (9 years ago)Happy to hear you like them so much!!! I literally think anything would taste good between those sweet delicious layers. 😉
Rick
March 7, 2014 at 8:12 am (9 years ago)Your pictures are great. I don’t think you need a “better” camera for these types of pictures.
Vanessa Barajas
March 7, 2014 at 9:35 am (9 years ago)Well color me flattered! That’s very nice of you to say. Do you work for Apple? 😉 I’m hoping to do a cookbook in the future so I figured I need a better camera for that. Maybe that could be my niche, the first cookbook shot entirely with an iPhone! 😉
Jenn
March 8, 2014 at 11:37 am (9 years ago)I’m making these for my boyfriend’s birthday. I haven’t even added the ice cream yet, and they are already the best thing I’ve ever had as a Paleo treat.
Vanessa Barajas
March 8, 2014 at 1:06 pm (9 years ago)Yeeesss! That’s what I’m talking about! I had to give all my leftovers away because I, in no way, shape, or form, trusted myself to not eat the entire tray. 😉 I hope he likes them!
Tanya
March 9, 2014 at 7:03 pm (9 years ago)Are you kidding me!! You are amazing ! These look delightful cant wait to make this this week!!!! You ROCK with creativity !
Vanessa Barajas
March 10, 2014 at 8:56 am (9 years ago)Thanks Tanya! You’re going to love them! 🙂
moet
March 12, 2014 at 11:49 am (9 years ago)I’m on day 6 of AIP that I’m trying for Lent but AS Soon AS it’s over I’m trying these. They look delicious!!! One question if I use ghee do I still do the browning part?
Vanessa Barajas
March 12, 2014 at 1:26 pm (9 years ago)Oh good luck on AIP! I was going to give up booze or chocolate for Lent, but the thought made me too depressed. haha! If you use ghee, you still want to melt it, but ghee does not brown since it’s already had all the milk solids removed. I learned that the hard way so you don’t have to! 🙂
Lisa @ Cook Eat Paleo
March 23, 2014 at 12:27 pm (9 years ago)This looks so amazing! Two of my all-time favorite things are cookie dough and ice cream – I can’t wait to try it!
Vanessa Barajas
March 23, 2014 at 10:45 pm (9 years ago)You’re going to love it! In true cookie dough fashion, it usually gets eaten before actually making the ice cream sandwiches so be sure to leave yourself enough. 🙂
aspiringashtangi
March 25, 2014 at 12:13 pm (9 years ago)Is there a way to use something else besides cashew butter? I have a nut allergy. Could coconut butter work? Thanks!
Vanessa Barajas
March 25, 2014 at 1:17 pm (9 years ago)You could use sunflower seed butter for a nut-free option, coconut butter probably wouldn’t have the right texture. You could also make a batch of your favorite nut-free cookie dough and try that (minus the eggs) or even bake nut-free cookies and make ice cream sandwiches that way too. 🙂
sassyandpaleoish
March 25, 2014 at 4:15 pm (9 years ago)Reblogged this on sassyandpaleoish and commented:
Oh yea baby
Chris
March 26, 2014 at 6:03 am (9 years ago)Aren’t cashews not paleo friendly? Pretty sure they are a legume?
Vanessa Barajas
March 26, 2014 at 12:13 pm (9 years ago)It looks like they are a nut? I wiki’d! http://en.wikipedia.org/wiki/Cashew 🙂
Heather
April 12, 2014 at 2:54 pm (9 years ago)I see cashews all over paleo recipes 🙂
hairpetalsbyjules
April 15, 2014 at 6:56 pm (9 years ago)These look amazing! Have you ever used soaked cashews to make the cashew butter though? I try to soak/sprout my nuts and beans when possible. Do you think this would mess up the consistency of the nut butter? Maybe if I left out the oil it wouldn’t be too far from the desired consistency…
Vanessa Barajas
April 16, 2014 at 9:35 am (9 years ago)I used soaked cashews in my cheesecake recipes! It works perfect. For this recipe you could certainly try it, but I feel like the texture will be off and it will be more like a softer cheesecake ice cream sandwich rather than a firmer cookie dough, if that makes sense? There is certainly nothing wrong with cookie dough cheesecake though! 😉
bailey bumgarner
May 14, 2014 at 8:12 am (9 years ago)Reblogged this on she is…unscripted and commented:
can’t wait to get started with this new lifestyle, this definitely is worth getting excited over.
Alexis
June 7, 2014 at 12:06 pm (9 years ago)These look amazing! Cookie dough is definitely my kryptonite. No cashew butter on hand… Or cashews, for that matter. Do you think tahini (sesame seed butter) would work?
Vanessa Barajas
June 9, 2014 at 8:40 am (9 years ago)I think I would probably just wait and grab cashews, I’m not sure how tahini would taste with browned butter or chocolate. I haven’t really made anything with tahini, so I’m not that familiar with it, I just know it goes in hummus, haha. But if you think it would taste good then try it! You never know! 😉 Let me know what happens!
Brina Salazar
June 8, 2014 at 5:44 pm (9 years ago)These things are awesome with the browned butter. Don’t use Ghee it just doesn’t taste the same. I’m having a variation with chocolate mint “ice cream” and chocolate and mint chips in the “cookie dough” tonight. Thanks so much for this awesomeness!!!
Vanessa Barajas
June 9, 2014 at 8:36 am (9 years ago)You’re so welcome! I agree 1000% about the browned butter! It’s like nectar of the God’s. So happy to hear you enjoyed! 😉
ladyemrys
July 4, 2014 at 5:42 pm (9 years ago)Holy cow! I made a version of these ice cream bars this week with salted caramel ice cream in the middle and i think i’ve died and gone to heaven! wow are they ever good!!!! thank you soooooooo much for this awesome recipe!!!! Happy 4th!!!
Vanessa Barajas
July 7, 2014 at 8:42 am (9 years ago)Omg did you use the Jeni’s Salted Caramel ice cream? It’s my favorite. So happy you liked them! I’m for sure putting this recipe in my book because it’s one of my favorites too! 😉 Hope your 4th was spectacular!
Bonnie
July 31, 2014 at 6:16 am (9 years ago)I tried these last night and was so happy! Cookie dough has been my downfall many times over the years, but this is so much like the “real thing” that they are really going to help me stay strong!!!!
Vanessa Barajas
July 31, 2014 at 11:42 am (9 years ago)That’s what I love to hear! I feel you on the cookie dough. TRUST ME! It’s my total weakness and I can eat an entire store bought package in one sitting, no joke! I’m so happy you can use these as a go to treat!
Serena
August 13, 2014 at 6:41 pm (9 years ago)Omg!!! These are just way too good. The only substitution I did was swapping the butter for Nuttlex as my son can’t eat dairy and we made the paleo coconut icecream for the center. Absolutely delicious and addictive, my husband and 2 year loved it 😀
Vanessa Barajas
August 14, 2014 at 10:04 am (9 years ago)Yay!!! So happy to hear it was such a huge hit! This is one of my all time favorite recipes, especially for summer since it’s no bake!
Rachael D
August 14, 2014 at 3:40 pm (9 years ago)OMG, I think I just felt a tear go down my cheek I’m so excited to make these. Your recipes are my new obsession! Thank you, thank you!
Vanessa Barajas
August 15, 2014 at 9:12 am (9 years ago)Haha I love it! Enjoy! 🙂
Christa
September 5, 2014 at 6:15 pm (9 years ago)How do you think it would be with almond butter instead of cashew butter? I’m going to try to make my own almond butter tomorrow and would like to try it – the only cashew butter i could find in the store has tons of added sugar!
Vanessa Barajas
September 5, 2014 at 9:21 pm (9 years ago)Make your own cashew butter! It’s so easy! Throw 2 cups of raw cashew pieces in a food processor, process, then add melted coconut oil. I usually do about 3 teaspoons. Then process again until you get like a cashew dough ball. It will be super thick and smooth and work great. The almond butter would throw the flavors way off. Cashews are so neutral so they are perfect for this recipe! 🙂
Kayla
September 20, 2014 at 6:23 am (9 years ago)Whoa
I want to try these…cookie dough anything is amazing!
Did you ever make cookie dough to just leave in your freezer and eat?
I used to 😀
Vanessa Barajas
September 22, 2014 at 8:58 am (9 years ago)Yes! I make this cookie dough and eat it like fudge! It’s SO good!!! Every now and again I buy gluten-free cookie dough and eat like the old days. 🙂
Kris
October 16, 2014 at 12:51 pm (9 years ago)Hi I was just wondering if there was a suitable replacement for the coconut flour?.
Vanessa Barajas
October 17, 2014 at 11:37 am (9 years ago)You could try almond flour or cashew flour. The coconut flour is nice because it’s got a subtle flavor and helps absorb extra liquid. 🙂
Kris
October 18, 2014 at 10:35 pm (9 years ago)Gahh wish my body tolerated coconut flour but it makes me ill. Will let you know how it goes with the cashew or almond flour.
Linda
April 9, 2015 at 3:17 am (8 years ago)These are DIVINE! My kids & non-paleo neighbors all devoured these. They really tasted like frozen cookie dough! My favorite frozen paleo treat so far! Thank you so much for sharing! I absolutely LOVE your recipes!
Vanessa Barajas
April 9, 2015 at 9:53 am (8 years ago)Yay! So happy you guys liked them! In my cookbook, I adapted this recipe into cookie dough freezer fudge! It’s just the cookie dough part! So good!!! 🙂
Dena
May 6, 2015 at 6:23 pm (8 years ago)This may have been one of the best dessert recipes I’ve ever made–even pre paleo! I made exactly as written using vanilla almond milk ice cream. This was truly incredible. Thank you for sharing it with us!
Vanessa Barajas
May 7, 2015 at 10:14 am (8 years ago)Awesome! So happy you enjoyed it! 🙂
cmjay
November 23, 2015 at 8:14 am (8 years ago)I am so excited to make these and can’t wait to try them! Quick question for you… Are they best eaten right away or can they sit for a day or two in the freezer and be just as delicious as when they were “fresh”. Thank you mucho for this recipe and your answers!! Xx
Vanessa Barajas
November 23, 2015 at 8:36 am (8 years ago)Hey! You can totally leave in the freezer for a day or two and it will be just as good. 🙂