Vegan cookie dough ice cream. This simple ice cream recipe is made with 4 ingredients, including coconut milk, cashews, sugar and vanilla extract. Stir in some edible vegan cookie dough bites and chocolate chips for a delicious plant-based dessert.
A delicious vegan version of cookie dough ice cream. This is one of my favorite ice cream flavors, along with my Vegan Matcha Mint Chocolate Chip Ice Cream. The ice cream itself is made with coconut milk, cashews, sugar and vanilla extract. It’s then served with little cookie dough bites and chocolate chips.
How to Make Vegan Cookie Dough Ice Cream
Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
Next, prepare the cookie dough bites: In a small bowl, stir the butter, brown sugar and cane sugar together until creamy. Stir in the vanilla extract, then add the oat flour, almond flour and salt and stir until combined. Stir in the chocolate chips. Roll the dough into little bites and place in the freezer overnight.
When the bowl is frozen, prepare the ice cream: Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Add the soaked cashews, coconut milk, sugar and vanilla extract to a high-speed blender. Blend until smooth.
Churn the ice cream for 25 minutes or until it gets to soft serve consistency. Stir in the chocolate chips and frozen cookie dough bites. Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.
Ingredient Substitutions:
I highly recommend using full-fat coconut milk to get the creamiest ice cream. Light coconut milk works, but it won’t be as creamy. If you don’t enjoy a light coconut flavor, you can try using another plain and unsweetened plant-based milk, such as oat milk or cashew milk.
I don’t have any substitutes for the cashews. They’re important for the texture of the ice cream, so don’t skip them.
Feel free to use your favorite edible cookie dough. I used this recipe.
I love to add vegan chocolate chips to the ice cream. Use your favorite chocolate.
Vegan cookie dough ice cream. This simple ice cream recipe is made with 4 ingredients, including coconut milk, cashews, sugar and vanilla extract. Stir in some edible vegan cookie dough bites and chocolate chips for a delicious plant-based dessert.
Course Dessert
Cuisine gluten-free, vegan
Prep Time 15 minutesminutes
Chill Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6
Ingredients
1cupcashews,raw
1can (14oz/400ml)full-fat coconut milk
1/2cupgranulated cane sugar
1teaspoonvanilla extract
Mini vegan chocolate chips, to taste (optional)
Vegan Cookie Dough
3tablespoonsvegan butter,room temperature or softened
2tablespoonsbrown sugar
1tablespoongranulated cane sugar
1/2teaspoonvanilla extract
1/2cupoat flour
1/4cupalmond flour,superfine
1/8teaspoonfine grain sea salt
2tablespoonsmini vegan chocolate chips,dark or semi-sweet
Instructions
Start by freezing the bowl of your ice cream maker overnight or for at least 8 hours.
Prepare the cookie dough bites: In a small bowl, stir the butter, brown sugar and cane sugar together until creamy. Stir in the vanilla extract. Add the oat flour, almond flour and salt and stir until combined. Stir in the chocolate chips. Roll the dough into little bites and place in the freezer overnight, in an airtight container, until you're ready to make the ice cream.
When the bowl is frozen, prepare the ice cream. Start by soaking the cashews in boiling water for 5 minutes or up to 3 hours. Drain and rinse with cold water.
Add the soaked cashews, coconut milk, sugar and vanilla extract to a high-speed blender. Blend until smooth, about 30-60 seconds. If the mixture got warm while blending, let it cool in the fridge for 15-30 minutes.
Place the frozen bowl in the ice cream maker. Turn it on and pour in the ice cream mixture. Churn for 25 minutes or until the ice cream is of soft serve consistency.
Stir in the chocolate chips and frozen cookie dough bites.
Eat as a soft serve or transfer to a sealable container and freeze until firm, about 3-4 hours.
Notes
Use full-fat coconut milk for the best results. Light coconut milk also works, but it won’t be as creamy. If you don’t like coconut, you can try using another plain and unsweetened plant-based milk, such as oat milk or cashew milk.I don’t have any substitutes for the cashews. They’re important for the texture of the ice cream, so don’t skip them.Feel free to use your favorite edible cookie dough. I used this recipe.I love to add vegan chocolate chips to the ice cream. Use your favorite chocolate.
If you make this cookie dough ice cream, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!