What is the best non dairy milk for homemade ice cream?

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.

What is the best ice cream maker?

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!

Do I have to bake the flour for raw cookie dough?

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.

Can I make the raw cookie dough ahead of time?

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.

Can I make it gluten-free?

Yes. Simply use gluten-free all-purpose flour for the cookie dough. I recommend the Bob's Red Mill brand.

Vegan Cookie Dough Ice Cream

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

Scale

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)

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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