Vegan Cookie Dough Ice Cream
This VEGAN cookie dough ice cream is a cinch to make at home with healthy ingredients, and best of all, there’s no ice cream machine required!
Why you’ll love this recipe
I just know you’ll love this recipe! It’s:
- Vegan, so no eggs or dairy required
- Packed with chunks of gluten-free cookie dough
- Naturally sweetened with agave syrup
- LOADED with chocolate chips
- Made with just 8 pantry-friendly ingredients
The trick to making ice cream at home without a machine is to freeze coconut milk first then blend with other ingredients to create a creamy texture.
This method is a simple alternative to using an ice cream maker and allows you to make your own healthy dairy-free ice cream at home. And once you master the base, the flavour combinations are endless!
How to make vegan cookie dough ice cream
Then we’ll prepare the healthy 3-ingredient cookie dough by mixing oat flour, agave syrup, and cashew butter (photo 1) to form a dough. Stir in the chocolate chips (photo 2) then roll into balls and freeze (photo 3).
Prepare the ice cream base by blending coconut milk ice cubes with agave syrup, vanilla extract, coconut oil, and dairy-free milk (photo 4) until smooth and creamy.
Stir in the cookie dough balls and chocolate chips (photo 5) then decant into a loaf tin, add more toppings (photo 6), and freeze for 2 hours.
Notes on this recipe
- Make sure to use full-fat coconut milk as opposed to low-fat, which contains more water and hence creates more ice crystals.
- Please ensure your blender can blend ice cubes before making this recipe.
- Leave the ice cream at room temperature for 5 minutes to soften before serving.
If you are in the UK, you can find vegan dark chocolate chips in Sainsbury’s. If you cannot find vegan chocolate chips where you live, use your favourite dark chocolate bar chopped into chunks!
Yes! Swap the cashew butter for sunflower seed butter or tahini.
Leave the ice cream to sit at room temperature a little longer before serving.
MOre frozen treats
Vegan Cookie Dough Ice Cream – no churn!
For the ice cream base:
- 13.5 oz / 400 ml Canned Full-Fat Coconut Milk
- ½ cup/ 120 ml Dairy-Free Milk of choice
- 3 tbsp Agave Syrup
- 1 tbsp Coconut Oil
- 1 tsp Vanilla Extract
For the cookie dough:
- ½ cup/ 50 grams Oat Flour blended porridge oats
- ¼ cup/ 65 grams Cashew Butter can sub any smooth nut/seed butter of your choosing
- 3 tbsp Agave Syrup or maple syrup
- ½ cup/ 80 grams Dark Chocolate Chips
- Pour the coconut milk into an ice cube tray and freeze for at least 4 hours or ideally overnight. I find it easiest to use a jug to pour the coconut milk into the ice cube mould.
- Make the cookie dough: Mix the oat flour, cashew butter, and agave syrup in a medium bowl using a spatula until a dough forms. Stir in 1/4 cup/ 40 grams of the chocolate chips.
- Take 1/2 tsp of the cookie dough at a time, roll into balls, and place on a plate or baking tray. Transfer the cookie dough balls to the freezer to firm up whilst you prepare the ice cream base.
- Remove the coconut milk ice cubes from their mould and place in a large blender jug (I use a vitamix – please make sure your blender can handle ice cubes!).
- Add the dairy-free milk, agave syrup, coconut oil, and vanilla extract to the blender. Blend on medium-low speed until the ice cream is smooth and creamy.
- Stir most of the cookie dough balls and remaining chocolate chips into the ice cream base, reserving a few for topping.
- You can enjoy the cookie dough ice cream now for more of a soft-serve texture, but I prefer to transfer the mixture to a loaf tin, top with the remaining cookie dough and chocolate chips, and freeze for 1-2 hours for a more scoop-able texture. Enjoy!
- The ice cream will keep covered in the freezer for up to a week.
- Leave the ice cream to soften at room temperature for 5 minutes before serving.
NUTRITIONServing size: 1/6 of the recipe Calories: 408 kcal | Fat: 29.5g | Saturated Fat: 21.6g | Cholesterol: 0mg | Sodium: 39mg | Carbohydrates: 36.5g | Fiber: 2.8g | Sugar: 9g | Protein: 5.7g