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I’ve seen variations of these frozen yogurt bites all over social media. But I haven’t seen a cookie dough version yet! And because cookie dough is like kinda my thing (see: gluten-free edible cookie dough, healthy cookie dough bark, no-bake cookie dough bars) I figured I’d take it upon myself to develop one.

cookie dough frozen yogurt bites on a plate.

Why You’ll Love This Recipe

These Cookie Dough Frozen Yogurt Bites are a perfect combination of creamy, rich coconut yogurt and crunchy chocolate chips, all wrapped in a smooth chocolate coating. They’re incredibly easy to make, gluten-free, dairy-free, and can even be made vegan! The perfect bite-sized treat to enjoy any time of day, whether you’re craving a sweet snack or a healthy dessert alternative.

What You Need to Make These Cookie Dough Frozen Yogurt Bites

Coconut Yogurt: A dairy-free alternative that provides a creamy base for the frozen bites. Rich in probiotics and perfect for those looking for a non-dairy option. I use and love Cocojune plain unsweetened coconut yogurt!

Cashew Butter: Adds a subtle nutty flavor and a creamy, thick texture to the yogurt mixture. You can substitute it with almond butter or sunflower seed butter for a nut-free option.

Maple Syrup: Naturally sweetens the yogurt mixture without refined sugar, keeping the recipe healthy and low-glycemic.

Mini Chocolate Chips: Provide the “cookie dough” flavor with their slight crunch and delicious chocolate flavor. I recommend Enjoy Life’s dairy-free mini chocolate chips in this recipe!

Chocolate Chips & Coconut Oil: The melted chocolate forms the crunchy outer shell, with coconut oil helping to make it silky and smooth for easy dipping.

holding a cookie dough frozen yogurt bite sliced in half.

Tips and Tricks For the Best Frozen Yogurt Bites

  • Make sure to freeze the yogurt bites completely before dipping them in the melted chocolate to prevent them from melting.
  • Use a cookie scoop to ensure evenly sized bites that are easy to dip and eat.
  • For a thicker chocolate coating, dip each bite twice, allowing the chocolate to harden between dips.

Switch Up The Flavors

  • Try adding a tablespoon of peanut butter to the yogurt mixture for a peanut butter cookie dough twist.
  • Substitute the mini chocolate chips for white chocolate chips or chopped nuts for a different texture and flavor.
  • Add a pinch of sea salt on top of the dipped bites to balance the sweetness with a salty kick!

Adjust This Recipe to Your Dietary Needs

  • Vegan Option: Ensure the yogurt and chocolate chips you use are dairy-free.
  • Nut-Free Option: Swap the cashew butter with sunflower seed butter or another nut-free alternative.
cookie dough frozen yogurt bites cut in half
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Cookie Dough Frozen Yogurt Bites

This cookie dough frozen yogurt bites recipe is made with just a few wholesome ingredients. It’s naturally gluten-free, dairy-free, vegan, and free of refined sugars, making it a healthy, delicious snack option!
Print Pin Rate
Prep Time: 5 minutes
Freezing Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings

Equipment

  • small bowl
  • baking sheet

Ingredients

For the frozen yogurt:

  • 1 cup non-dairy yogurt plain and unsweetened
  • 2 tablespoons protein powder optional
  • 1/4 cup cashew butter or any nut/seed butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey

For the chocolate coating:

  • 1 1/2 cups chocolate chips
  • 2 tablespoons coconut oil

Instructions

  • Add all frozen yogurt ingredients except the mini chocolate chips to a bowl and mix until smooth and combined. Then, stir in the mini chocolate chips.
  • Line a baking sheet with parchment paper, and use either a medium-large cookie scoop to scoop dollops of the frozen yogurt mixture onto the making sheet, slightly spacing each one apart.
  • Transfer the baking sheet to the freezer and freeze for at least 1 hour, or until the yogurt is completely solid.
  • Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler, until completely smooth. Remove the frozen yogurt bites from the freezer and dip each one into the melted chocolate to coat, then transfer back to the baking sheet.
  • Once all frozen yogurt bites have been dipped in chocolate, return to the freezer for at least another 30 minutes, or until chocolate has hardened. Either store in the freezer for enjoy later on, or take one out to enjoy right away!

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Sugar: 11g

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2-Ingredient Pineapple Ice Cream

2 from 3 votes
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags

  • 1/4-1/2 cup coconut milk

Directions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Recipe Video

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