Low Fat Cookie Dough Ice Cream​

If you’ve been craving a cold, creamy treat that still fits your healthy lifestyle, this low fat cookie dough ice cream is your new best friend. Each bite is rich, satisfying, and speckled with chewy, chocolatey cookie dough pieces—yet it contains just 3 grams of fat per serving! It’s a low-fat, high-flavor dessert that’s also a better-for-you option for those following calorie-conscious or heart-smart diets. And the best part? You don’t need an ice cream maker to whip it up.

About This Recipe

This ice cream delivers all the indulgent joy of cookie dough and vanilla cream without the typical heavy cream or egg yolks. The base is smooth and subtly sweet, while the soft, buttery bites of low-fat cookie dough bring that nostalgic flavor you love.

It’s an ideal summer dessert, easy to prepare ahead of time, and perfect for families or anyone managing a healthier eating plan. Whether you’re hosting a gathering or just looking for a nighttime sweet fix, this no-churn ice cream hits the spot.

Why This Recipe Belongs In Your Diet

By using fat-free Greek yogurt and light whipped topping, we cut out heavy cream and full-fat dairy without sacrificing creaminess. Plus, the homemade cookie dough uses applesauce instead of butter, slashing saturated fat while keeping that irresistible texture.

What You’ll Need (Ingredients)

We’re combining smart dairy swaps and a safe-to-eat cookie dough to create an ice cream that’s both luscious and guilt-free.

For the Cookie Dough:

• Oat flour, 1/2 cup: No need to heat-treat—this flour is safe to eat raw and has a nutty flavor.
• Unsweetened applesauce, 3 tbsp: Replaces butter to reduce fat and keep the dough soft.
• Light brown sugar, 2 tbsp: Adds classic cookie dough sweetness.
• Mini chocolate chips, 2 tbsp: A little goes a long way for that chocolate crunch.
• Vanilla extract, 1/2 tsp: Rounds out the cookie dough flavor.

For the Ice Cream Base:

• Fat-free plain Greek yogurt, 2 cups: Thick and creamy, this gives structure and protein.
• Light whipped topping (like Cool Whip Lite), 1 1/2 cups: Makes the base fluffy and scoopable.
• Vanilla extract, 1 tsp: Enhances the classic ice cream flavor.
• Maple syrup or honey, 2 tbsp: Natural sweetener that blends smoothly.

How to Make Low Fat Cookie Dough Ice Cream

1. Make the cookie dough: In a bowl, stir together oat flour, applesauce, brown sugar, vanilla, and chocolate chips until combined. Form small dough balls or flatten into chunks. Freeze for 10–15 minutes.
2. Mix the base: In a separate large bowl, stir the Greek yogurt, whipped topping, vanilla extract, and maple syrup until smooth.
3. Combine: Fold the chilled cookie dough pieces into the yogurt mixture gently.
4. Freeze: Spread the mixture into a loaf pan or airtight container. Cover and freeze for at least 4 hours or until firm.
5. Serve: Let sit at room temperature for 5–10 minutes before scooping for a smoother texture.

Recipe Tips and Variations

• Use almond or cashew yogurt to make it dairy-free.
• Add a pinch of sea salt to the cookie dough for a salted twist.
• Swirl in a spoonful of peanut butter or sugar-free chocolate syrup before freezing for extra decadence.
• Chop up store-bought low-fat cookies if you’re short on time.

How to Store Leftovers

Keep the ice cream tightly covered in the freezer for up to 2 weeks. For best texture, let it sit out for a few minutes before scooping to soften slightly.

Nutrition Facts

Serving Size: 1/2 cup

• Calories: 145 kcal
• Fat: 3 g
• Carbohydrates: 20 g
• Protein: 6 g
• Sodium: 60 mg

Try More Recipes:

• Low Fat Cookie Bars​
• Low Fat Chocolate Chip Pumpkin Cookies​
• Low Fat Cinnamon Cookies​
• Low Fat Coconut Cookies​