Vegan Cookie Dough Ice Cream

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.

vegan cookie dough ice cream from the top

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.

ice cream in a metal container from the top
scoops of ice cream in a metal container

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.

More Vegan Ice Cream Recipes

And if you’re looking for a fruit-sweetened option, check out my oatmeal cookie dough banana ice cream. You can also try my chocolate chip cookie dough ice cream sandwiches.

Scoop of vegan cookie dough ice cream in a glass bowl
scoop of vegan cookie dough ice cream with a bite taken

Watch How to Make the Recipe:

Vegan Cookie Dough Ice Cream

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 minutes
Chill Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 cup cashews, raw
  • 1 can (14oz/400ml) full-fat coconut milk
  • 1/2 cup granulated cane sugar
  • 1 teaspoon vanilla extract
  • Mini vegan chocolate chips, to taste (optional)

Vegan Cookie Dough

  • 3 tablespoons vegan butter, room temperature or softened
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated cane sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup almond flour, superfine
  • 1/8 teaspoon fine grain sea salt
  • 2 tablespoons mini 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!

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WELCOME!

Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!