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Vegan Cookie Dough Ice Cream - no churn!

This no-churn vegan cookie dough ice cream is loaded with chocolate chips and laced with chunks of gluten-free cookie dough.
Course Dessert
Cuisine vegan
Prep Time 25 minutes
Freezing Time 5 hours
Total Time 5 hours 25 minutes
Servings 6
Calories 408kcal
Author Shivani Raja

Ingredients

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

Instructions

  • 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!

Notes

  • 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.
 

NUTRITION

Serving 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 

Nutrition

Calories: 408kcal