Vegan Cookie Dough Ice Cream – no churn!
August 11, 2020
This no-churn vegan cookie dough ice cream is loaded with chocolate chips and laced with chunks of gluten-free cookie dough.
Making my own dairy-free ice cream at home has always seemed a little scary to me. How can you recreate that creamy, silky texture without any dairy?
The secret is in coconut milk, and it’s the star of this vegan cookie dough ice cream! A sweet and simple vanilla-coconut ice cream base is taken to the next level with the addition of chocolate chips and fudgy cookie dough chunks. It’s the perfectly cool and scoop-able treat your Tuesday needs!
Why you’ll love this ice cream 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
Yes, I know, this ice cream recipe is sounding pretty unbelievable right now. But you best believe it is here and it is awesome!
The secret to creamy vegan ice cream without an ice cream machine:
The ice cream base in this recipe is made by blending chunks of frozen coconut milk with:
- Agave syrup for sweetness
- Vanilla extract for flavour
- Coconut oil for a little richness
- Dairy-free milk to help the ice cream blend
Whilst traditional ice cream is churned in a machine to avoid ice crystals, this method is a simple alternative which allows you to make your own healthy dairy-free ice cream at home. And once you master the base, the flavour combinations are endless!
Make sure to use full-fat coconut milk as opposed to low-fat, which contains more water and hence creates more ice crystals.
Note: please ensure your blender can blend ice cubes before making this recipe!
How to make vegan cookie dough ice cream step-by-step:
The first step to making this healthy no-churn ice cream is to make some coconut milk ice cubes (photo 1). To do this, simply freeze a 400 ml /13.5 oz can of coconut milk in an ice cube tray for at least 4 hours, ideally overnight.
Then we’ll prepare the healthy 3-ingredient cookie dough by mixing oat flour, agave syrup, and cashew butter together to form a dough (photos 2 and 3).
Then stir the chocolate chips into the cookie dough (photos 4 and 5) and roll it into small balls (photo 6). It’s a good idea to transfer the cookie dough balls to the freezer to firm up whilst you prepare the ice cream base.
Now it’s time for my favourite part – the creamy ice cream base! We’ll make this by blending our coconut milk ice cubes with agave syrup, vanilla extract, coconut oil, and dairy-free milk until smooth and creamy (photos 7 and 8).
Then we’ll add the cookie dough chunks and chocolate chips (photo 9), reserving a few for topping.
Mix in the cookie dough chunks and chocolate chips until well combined (photo 10) then spread into a loaf tin (photo 11) and top with the reserved cookie dough chunks and chocolate chips (photo 12).
You can eat the vegan cookie dough ice cream at this point for more of a soft-serve texture, or freeze for 1-2 hours for a more scoop-able texture. If your ice cream is too hard, leave to sit at room temperature for 5 minutes to soften.
Variations on this recipe:
- I use vegan dark chocolate chips which you can find in Sainsbury’s in the UK. If you cannot find vegan chocolate chips where you live, use your favourite dark chocolate bar chopped into chunks!
- I like to use cashew butter in the cookie dough as the flavour is not too nutty. You can of course use any smooth nut/seed butter of your choosing. I suspect peanut butter would be a tasty option!
- You can use maple syrup instead of agave, but this will cause the ice cream to be pale brown and have a slight maple flavour.
If you like this recipe, you’ll love these other frozen treats:
- Healthier chocolate-dipped ice cream sandwiches
- Mango, raspberry, and coconut popsicles
- Matcha smoothie bowl
I hope you try my vegan cookie dough ice cream recipe! If you do, I’d love for you to tag me on Instagram @shivanilf so I can see how it goes. You can also keep updated with me on Facebook and Pinterest – I hope to see you there!
Vegan Cookie Dough Ice Cream – no churn!
For the ice cream base:
- One 400 ml / 13.5 fl oz can Full Fat Coconut Milk
- 1/2 cup/ 120 ml Dairy-Free Milk of choice
- 3 tbsp Agave Syrup
- 1 tbsp Coconut Oil
- 1 tsp Vanilla Extract
For the cookie dough:
- 1/2 cup/ 50 grams Oat Flour*
- 1/4 cup/ 65 grams Cashew Butter can sub any smooth nut/seed butter of your choosing
- 3 tbsp Agave Syrup or maple syrup
- 1/2 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.
- Prepare the cookie dough by mixing the oat flour (see notes below for instructions to make your own 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.
- Taking 1/2 tsp of the cookie dough at a time, roll into balls and place on a plate or baking tray. If you are finding the dough too sticky, add more oat flour, and if it is too dry, add some more agave syrup. 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 fridge for up to a week (if it lasts that long!)
- Leave the ice cream to soften at room temperature for 5 minutes before serving.
- If you cannot find vegan chocolate chips at your local supermarket, substitute your favourite dark chocolate bar chopped into chunks!
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