Chocolate Chip Cookie Dough Ice Cream Blizzard – Healthy, Gluten Free & Delicious!
Disclosure: This post is part of a sponsored collaboration with Halo Top! As always, I’m a true sweet addict at heart and love working with brands that support my healthy simple swap mentality!
Is your mouth watering?
I thought so.
Hang tight, this Chocolate Chip Cookie Dough Ice Cream Blizzard can be yours in no time!
On my quest to satisfy that sweet tooth I have, I’ve teamed up with Halo Top again (remember that Lemon Bar Ice Cream Cake) to bring you this protein packed, fiber filled treat!
I seriously can’t remember the last time I whipped up this magical of a creation.
I knew I wanted to create something that matched my affection for the cookie dough blizzards Mr. CEO and I used to enjoy in Chicago, but also wanted to keep my added sugars in check.
I was not looking to get nearly 3 days worth in just one treat!
Enter, Halo Top to the rescue!
I ventured into my kitchen with a can of beans in one hand, chocolate chips in the other and a mission in mind… raw, gluten free, chocolate chip cookie dough blended into a healthy ice cream!
After a little of this, a little of that, and a whole lotta love, this beauty was born!
Halo Top has a great line of flavors that really do the trick to meet my ice cream fix.
If you’re tight on time and can’t whip up this raw cookie dough (sometimes I get it, 10 minutes is too much to spare), you can easily enjoy their Cookies & Cream or Cookie Dough flavors without any prep work necessary!
Now, don’t forget to pin this Chocolate Chip Cookie Dough Ice Cream Blizzard using Halo Top for later!
Chocolate Chip Cookie Dough Ice Cream Blizzard
- 1 15 ounce can no salt added white beans drained and rinsed
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup packed brown sugar
- 1/4 cup stevia or sugar of choice
- 1/2 cup rolled old fashioned oats
- 1/4 cup mini chocolate chips
- 1 pint Halo Top Vanilla Bean Ice Cream
- In a food processor fitted with metal blade, process white beans for 1 to 2 minutes.
- Scrape down sides with spatula to ensure all beans are processed evenly.
- Add in the vanilla, salt, brown sugar and stevia. Process another minute.
- Pour in the oats and process until smooth, 1 minute or so. Be sure to scrape down sides with a spatula.
- Lastly, add in the chocolate chips. Pulse 10 to 30 seconds until combined but not processed.
- remove and place on a baking sheet lined with waxed paper. Spread into a thin layer.
- Refrigerate for up to 30 minutes or as long as 24 hours to harden.
- Remove Halo Top from freezer 5 minutes prior to serving.
- Crumble cookie dough and place in the bottom of a large bowl.
- Add 1 pint of Halo Top to the bowl. Mix the cookie dough into the ice cream until evenly combined.
- Serve immediately and top with chocolate chips and extra cookie dough.
- Store remaining cookie dough in the refrigerator for up to 5 days.
Let’s talk! What’s your favorite flavor of Halo Top? Chime in below to join the ice cream chat!