Looking for a delicious, no-churn ice cream recipe? Look no further than this Cookie Dough Ice Cream recipe. All you need is a high-speed blender and a freezer to make it yourself, no ice cream machine required!
COOKIE DOUGH ICE CREAM
If you love cookie dough as much as I do, I guarantee you’re going to LOVE this recipe. This ice cream is filled with sooo many cookie dough chunks + chocolate chips, you get something in every bite! The cookie dough is edible, naturally sweetened, refined-sugar-free, gluten-free, and vegan.
VEGAN ICE CREAM
This chocolate chip cookie dough ice cream is vegan, gluten-free, dairy-free, and oil-free. The vegan ice cream base is made using coconut cream and raw cashews – super healthy, am I right? If you’re unfamiliar with coconut cream, it’s the thick part of coconut milk cans that generally separates from the other liquid and rises to the top. Luckily for us, you can buy full cans of coconut cream at most grocery stores – usually where the other coconut milk cans are or in the ethnic sections. That said, you can still make this recipe without a can of coconut cream, you can take the cream from a can of full-fat coconut milk.
To use coconut cream from a can of full-fat coconut milk, refrigerate the can overnight to make sure the liquids fully separate. When you’re ready to make the ice cream, scoop out the thick coconut cream and measure out 400ml (you will probably need 2 cans of coconut milk for this recipe).
INGREDIENTS YOU NEED:
The ingredients for this ice cream are pretty simple and widely available! I’ve gone ahead and linked some of my favourite products in case you don’t already have them on-hand.
- Coconut cream
- Raw cashews
- Maple syrup (or any other sweetener)
- Peanut butter
- Oat flour
- Chocolate chips
- Vanilla extract
- Arrowroot starch (or corn starch)
- Pitted dates
- Salt
HOW TO MAKE THE ICE CREAM
There is nothing difficult about making this ice cream, it’s probably one of the easiest recipes you’ll ever make! The hardest part might be making the cookie dough but even that is super super simple.
- To a high-speed blender, add in the coconut cream, raw cashews, maple syrup, vanilla extract, arrowroot starch, pitted dates, and salt. Blend on high until everything is fully combined.
- Pour the mixture into a freezer-safe container.
- In a small bowl, make the cookie dough by stirring together the peanut butter, maple syrup, vanilla extract, followed by the oat flour, salt, and chocolate chips.
- Roll the cookie dough into small chunks and spread evenly into the ice cream base.
- Add in some additional chocolate chips (to taste) or if you want to get even fancier, melt some chocolate and drizzle it onto the ice cream base.
- Cover the ice cream and freeze for 8-hours or overnight.
HUNGRY FOR MORE?
If you’re looking for more vegan ice cream recipes, I got you covered.
No-Churn Vegan Mint Chocolate Chip Ice Cream (Healthy) 
Healthy Vegan Nutella Ice Cream 
4-Ingredient Ice Cream Sandwiches 
Healthy Mixed Berry Coconut Popsicles (Vegan)
COOKIE DOUGH ICE CREAM (VEGAN, GF)
Ingredients
Ice Cream
- 1 (400ml) can of coconut cream
- 1 cup raw cashews
- 1/2 cup maple syrup (or any other sweetener)
- 2 medjool dates (or 4-5 regular dates)
- 1 tsp vanilla extract
- 1 tsp arrowroot starch (or corn starch)
- chocolate chips (to taste)
- pinch of salt
Cookie Dough
- 1/4 cup + 2 tbsp oat flour
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- splash of vanilla extract
- pinch of salt
- chocolate chips (to taste)
Instructions
- Add all of the ice cream base ingredients to a high-speed blender and blend until very smooth.
- Taste and add more dates or maple syrup for sweetness as needed.
- Pour into a loaf pan or freezer-safe dish.
- Prepare the cookie dough by mixing the wet ingredients and then stiring in the dry until fully combined. Roll into small balls add it to your ice cream mixture.
- Add additional chocolate chips or drizzle extra melted chocolate as desired.
- Cover and freeze overnight. Thaw 10-20 minutes before serving.
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