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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.