Healthy Cookie Dough Ice Cream

creamer (such as Silk) or canned full-fat coconut milk (see nutrition link below, for notes on a lower-calorie substitution)

milk of choice (or omit and increase the creamer or coconut milk to 2 cups)

brown sugar or coconut brown sugar (Agave or pure maple syrup will also work. I haven’t tried xylitol in this recipe.) (40g)

packet nunaturals stevia, or 1 extra tbsp of the sugar or agave listed above

salt (don’t omit)

baking soda (This is for flavor and can be omitted if desired)

and 1/2 tsp pure vanilla extract

chocolate chips

plus 1/4 cup oat flour (70g) (You can probably sub a different flour; I’ve just not tried it and therefore can’t vouch for the results.)

salt

baking soda (for flavor)

brown sugar or coconut brown sugar (You can use xylitol; you’ll just lose that extra “cookie dough” flavor from the brown sugar) (20g)

plus 2 tsp xylitol or white sugar (21g)

pure vanilla extract

plus 2 tsp milk of choice, or more if needed (40g)

optional: 1 tbsp vegan butter or oil (vegetable or coconut oil) (14g)