This homemade sugar cookie ice cream recreates the beloved Dairy Queen Blizzard experience with a healthier twist. Creamy vanilla-style ice cream is studded with bite-sized sugar cookie dough pieces. Made from simple, wholesome ingredients, this version can easily be dairy-free, gluten-free, refined sugar-free, and grain-free while remaining rich and satisfying.
Many of us remember a childhood ritual of getting a favorite frozen treat—mine was always a Blizzard from Dairy Queen. The combination of ultra-creamy ice cream and generous mix-ins like cookies, brownies, or chocolate is pure comfort. Since Dairy Queen doesn’t offer many dairy-free choices, I developed a homemade version that captures that same thick, indulgent texture while using cleaner ingredients.
I’ve made this recipe with an ice cream machine and a Ninja Creami, but it’s also simple to make with just a blender and a freezer. It’s highly adaptable, so you can change flavors or mix-ins to suit your preferences. The cookie dough bites are no-bake and tender, made from almond flour, protein powder, cashew butter, and a touch of maple syrup. Colorful sprinkles are optional but fun—let’s make a healthier, homemade Blizzard!
What is a Dairy Queen Blizzard?
A Dairy Queen Blizzard is a signature frozen dessert made by blending soft-serve ice cream with mix-ins such as cookie pieces, candy, or sauces. Known for its thick, scoopable texture, the Blizzard has been a popular indulgence since the 1980s. This homemade version aims to replicate that dense creaminess while using more nutritious ingredients and offering dairy-free alternatives.
Sugar cookie ice cream recipe video
Why you’ll love this healthy ice cream
- Easy: The base comes together in a blender and freezes quickly—no complicated steps required.
- Customizable: Swap mix-ins, protein powders, or extracts to create your favorite flavor combinations.
- Wholesome: Lower in refined sugars and made with nutrient-dense ingredients for a more satisfying treat.
- Three methods: Make it with a Ninja Creami, an ice cream maker, or simply blend and refreeze for a great texture without special equipment.
- High protein: Adding protein powder turns this into a filling dessert or snack option.
How to make sugar cookie dough blizzard
Complete measurements and the printable recipe are available in the recipe card below. The overview here walks through ingredients and three simple methods to finish the ice cream.
Equipment
- Blender
- Ninja Creami or ice cream maker (optional)
Ingredients
Ice cream base
- Milk: Full-fat canned coconut milk gives the creamiest result, but thick plant-based or dairy milk work as well (cashew milk is a favorite).
- Coconut yogurt or Greek yogurt: Choose a thick, preferably unsweetened vanilla variety for the best texture.
- Vanilla protein powder: Adds flavor and protein—vanilla, birthday cake, or salted caramel work nicely.
- Cashew butter: Adds richness and a delicate, cake-like flavor.
- Maple syrup or honey: Use monk fruit or another sweetener for a lower-sugar option.
- Vanilla extract, almond extract, and a pinch of sea salt
Sugar cookie dough bites
- Almond flour: Tiger nut flour can substitute 1:1 if needed.
- Vanilla protein powder: Optional—replace with extra almond flour if you prefer.
- Cashew or almond butter
- Maple syrup or honey
- Vanilla extract and a pinch of sea salt
- Sprinkles (optional)
Steps to make sugar cookie blizzard
Choose the method that fits your equipment. All methods start by blending the ice cream ingredients until smooth and preparing the cookie dough balls to fold in at the end.
- Option 1: Ninja Creami – Blend the base until smooth, pour into the Ninja Creami pint, and freeze overnight. When ready, process on the “Lite ice cream” setting, then use “re-mix.” Add cookie dough balls and sprinkles with the “mix-in” option or fold them in by hand to keep them intact.
- Option 2: Ice cream maker – Blend the base until smooth and add it to your ice cream maker according to the manufacturer’s instructions. Once thickened, add mix-ins and let the machine incorporate them briefly.
- Option 3: Blend, freeze, blend – Blend the base and pour into an ice cube tray. Freeze until solid, then pulse frozen cubes in a high-powered blender or food processor until thick and creamy. Add mix-ins after it reaches the desired texture.
Can I just use store-bought ice cream?
Yes. Using store-bought ice cream saves time and still lets you make a Blizzard-style dessert by folding in the cookie dough bites and sprinkles. Keep in mind many commercial ice creams are higher in refined sugar, so the homemade base is a healthier alternative.
Expert tips
- Freeze the base long enough so it firms properly before processing—this prevents a thin, icy texture.
- Enjoy immediately for the creamiest, soft-serve-like consistency. If storing leftovers, keep them in an airtight container in the freezer and let thaw about 10 minutes before serving.
More healthy desserts to try
- Homemade ice cream sandwiches
- Vegan pumpkin ice cream
- Vegan Snickers ice cream cake
- Vegan pistachio ice cream
- Strawberry shortcake ice cream bars
- Healthy cookie dough ice cream / frozen yogurt
- Healthy blueberry crisp ice cream
If you try this recipe and enjoy it, please consider leaving a rating and sharing your remake on Instagram—it’s always wonderful to see your versions!
Sugar Cookie Ice Cream
Pin Recipe
Ingredients
Ice cream
- 1 cup full-fat or thick canned coconut milk *or thick plant-based milk
- 1/2 cup coconut yogurt or Greek yogurt (vanilla, unsweetened preferred)
- 1 scoop vanilla or compatible protein powder
- 2 tbsp cashew butter
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/8-1/4 tsp almond extract
- good pinch of sea salt
Sugar cookie dough bites
- 1/4 cup vanilla protein powder *or increase almond flour
- 2 tbsp almond flour
- 2 tbsp runny cashew butter (or almond butter)
- 1 1/2 – 2 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract & pinch of sea salt
- 2-3 tsp milk of choice, if needed
- Sprinkles, to taste
Instructions
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To make the cookie dough bites, combine the dough ingredients in a bowl. Add milk only if needed so the mixture is rollable but not sticky. Shape into small balls and freeze while you prepare the ice cream base. Fold the frozen dough bites and sprinkles into the finished ice cream.
Ninja Creami method
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Blend all ice cream base ingredients until smooth, taste and adjust sweetness or extracts, then pour into a Ninja Creami pint. Freeze overnight. When ready, let the pint sit 5 minutes, process on “Lite ice cream,” then “re-mix.” Use the “mix-in” function or fold in dough bites and sprinkles by hand.
Ice cream maker method
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Chill your ice cream maker bowl as instructed. Blend the base until smooth and pour into the running machine. Let it churn until thickened, then add mix-ins and churn briefly to incorporate. Transfer to a container for firmer set if desired.
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Store leftovers in an airtight container in the freezer. Thaw about 10 minutes before serving for the best texture.
Blend, freeze, blend method
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Blend the base until smooth, pour into an ice cube tray and freeze until solid. Pulse frozen cubes in a high-powered blender, scraping as needed, until thick and creamy. Add mix-ins once creamy. If blending stalls, add a teaspoon or two of milk but avoid too much to prevent a smoothie-like result.
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Store leftovers in a freezer-safe container and let thaw slightly before scooping. Enjoy within a few weeks for best quality.