Vegan Cookie Dough Ice Cream
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Say hello to the best vegan cookie dough ice cream recipe! This rich and creamy, dairy-free vanilla ice cream is loaded with edible chocolate chip cookie dough chunks. It’s easy to make with an ice cream maker, but you can also follow the no churn instructions with a blender. This coconut milk ice cream recipe is dairy-free, eggless, and can easily be made gluten-free!
The best vegan cookie dough ice cream recipe
I am a firm believer that nothing beats chocolate chip cookie dough ice cream. I could be standing in the most magical ice cream shop, filled with thousands of unique flavors, and I would STILL choose cookie dough every single time.
A rich, smooth, creamy vanilla base… gobs of brown sugar cookie dough… bits and pieces of chocolate chunks… what’s not to love about that?!
Since I’ve indulged in far too many cookie dough ice creams throughout my life, I know a good one when I taste it. And what’s one thing that always sets a brand or recipe apart from the rest? Cookie dough in every single bite. You cannot skimp on the chunks! I promise, this Vegan Cookie Dough Ice Cream meets that standard plus more. You’ll want to make it over and over again this summer!
This cookie dough ice cream is:
- Vegan, dairy-free, and gluten-free friendly
- Rich, creamy, and perfectly sweet
- Made with a delicious vanilla ice cream base
- Loaded with chocolate chip cookie dough chunks
- A classic frozen dessert for summertime!
What is vegan chocolate chip cookie dough ice cream made of?
If you’ve never created homemade ice cream before, it may seem a bit intimidating. Yet, you’ll be so happy to learn how EASY the process is. Once you have the mix-ins ready, you only need a handful of ingredients. We’ll use only 4 ingredients for the base: coconut milk, sugar, vanilla, and salt. Let’s get started!
- Coconut milk: Since this is a dairy-free ice cream recipe, we’ll use coconut milk instead of dairy milk. Be sure to use full-fat canned coconut milk, not the lite variety. The high fat content is necessary for creating a creamy texture.
- Sugar: Use granulated sugar or cane sugar to sweeten the vanilla ice cream base.
- Edible cookie dough: Use homemade edible vegan cookie dough or your favorite store bought cookie dough. However, if you are buying pre-made dough, make sure it is SAFE to eat raw.
- Vanilla extract: We’ll add an entire tablespoon of vanilla extract to the base. This produces a rich vanilla flavor that complements the brown sugar cookie dough.
- Salt: Salt balances the sweet ingredients and enhances the overall flavor.
- Mini chocolate chips: I love adding extra chocolate chips to the ice cream. The mini size works best for bits and pieces of chocolate throughout. Alternatively, you can use a finely chopped chocolate bar.
How to make vegan cookie dough ice cream
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Step 1: Chill the ice cream churning bowl in the freezer
The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
Step 2: Create the eggless vegan cookie dough chunks
Next, prepare the edible cookie dough. Make sure you follow the instructions listed here. You must heat treat the flour to ensure it is safe to consume raw. I recommend using mini chocolate chips instead of regular chocolate chips.
After, roll the cookie dough into tiny balls of dough. Place in the freezer until you’re ready to use them.
Step 3: Create the vegan cookie dough ice cream
First, add full-fat coconut milk, sugar, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
Next, pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add balls of edible vegan cookie dough.
Step 4: Freeze the dairy-free cookie dough ice cream
After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
Lastly, remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
Can I make it without an ice cream maker?
Yes! If you do not have an ice cream maker at home, you can still make no churn cookie dough ice cream in a blender. Although the consistency won’t be quite as creamy as the original instructions, it will still give you yummy results. Just follow the simple instructions below.
- Prepare the edible cookie dough. Make sure you follow the instructions, heat treating the flour to ensure it is safe to eat raw. I suggest using mini chocolate chips instead of regular chocolate chips. Roll the cookie dough into 1-inch balls of dough. Place in the freezer until ready to use.
- Add the canned coconut milk, sugar, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
- Pour mixture into a freezer-safe container. Add balls of edible vegan cookie dough. Stir to evenly mix the cookie dough throughout the ice cream. Sprinkle mini chocolate chips on top (optional). Cover and chill in the freezer overnight (or until firm).
- Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
Frequently asked questions (FAQ)
When it comes to homemade vegan ice cream, I believe full-fat coconut milk creates the best consistency. Coconut milk’s high fat content creates a rich, creamy, luscious texture that mimics real dairy ice cream.
I love using the Cuisinart Ice Cream Maker Machine. It’s super easy to use and easy to clean. Moreover, it’s quite compact so it stores well!
Yes, you must bake the flour before creating the edible cookie dough. Since flour is not safe to eat raw, you must heat treat it (i.e. bake it in the oven) to kill off any potential harmful bacteria. This only takes a few minutes, so don’t skip this step.
Absolutely! You can make the cookie dough at any time. Just store it in the freezer so it’s ready whenever you prepare the vanilla ice cream.
Yes. Simply use gluten-free all-purpose flour for the cookie dough. I recommend the Bob’s Red Mill brand.
How to store vegan cookie dough ice cream
Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.
More vegan ice cream recipes
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Vegan Cookie Dough Ice Cream
- Prep Time: 24 hours
- Total Time: 24 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Blend, Churn
- Cuisine: American
- Diet: Vegan
Description
The BEST vegan cookie dough ice cream recipe! This dairy-free vanilla ice cream is loaded with edible chocolate chip cookie dough chunks. It’s rich, creamy, eggless, and gluten-free friendly. It’s easy to make with an ice cream maker, or you can follow the no churn instructions to make it with a blender. This coconut milk ice cream is the perfect frozen dessert for summer!
Ingredients
- 2 cans full-fat coconut milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 1 and 1/2 cups vegan cookie dough (or edible cookie dough, see notes)
Instructions
Instructions with an Ice Cream Maker (Best Method)
- The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
- Prepare the edible cookie dough. Make sure you follow the instructions, heat treating the flour to ensure it is safe to eat raw. I recommend using mini chocolate chips instead of regular chocolate chips. Roll the cookie dough into tiny balls of dough. Place in the freezer until ready to use.
- Add full-fat coconut milk, sugar, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
- Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add balls of edible vegan cookie dough.
- After, transfer to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
- Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
Instructions without an Ice Cream Maker (No Churn)
- Prepare the edible cookie dough. Make sure you follow the instructions, heat treating the flour to ensure it is safe to eat raw. I suggest using mini chocolate chips instead of regular chocolate chips. Roll the cookie dough into tiny balls of dough. Place in the freezer until ready to use.
- Add the canned coconut milk, sugar, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
- Pour mixture into a freezer-safe container. Add balls of edible vegan cookie dough. Stir to evenly mix the cookie dough throughout the ice cream. Cover and chill in the freezer overnight (or until firm).
- Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
Notes
- Edible Cookie Dough: Follow the linked instructions for making edible cookie dough. Alternatively, you can use any store bought edible cookie dough. If you are using pre-made cookie dough, please make sure it is SAFE to consume raw. The packaging should specifically state that it does not need to be baked.
- Ice cream maker vs. no churn: I recommend using an ice cream maker because it will create a creamier consistency. However, you can follow the no churn instructions and still get great results.
- How to store: Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 38g
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
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